Leonardi Crema con Balsamico Glaze is made from concentrated Modenese grape must concentrated and blended with Balsamic Vinegar of Modena PGI. It's used by chefs to decorate dishes and fanciful preparations. This viscous glaze is the perfect partner to brush on grilled meats, or drizzled on desserts and confections. Use in soups, sandwiches, cured meats, fried potatoes, fish, roasted or boiled meats, pizza, cheeses, fruit, ice creams, crêpes, and panna cotta. This is not a balsamic vinegar reduction and it's not intended to be used in salads nor any other way as you would use a real balsamic vinegar.
The process starts with freshly pressed mosto (must) obtained from crushing Lambrusco and Trebbiano grapes. The must is brought to a boil in a large open copper vat and reduced for 36 hours until shiny brown, thick like syrup and rich in caramel flavor. Once cooled, the mosto is carefully blended with 12-year-old balsamic vinegar to add depth and acidity.
