Mantova Balsamic Vinegar of Modena Description
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Imported from Modena, Italy, Home of the Finest Quality Balsamic Vinegar
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Traditional Balsamic Vinegar Flavor, Tart With an Underlying Sweetness
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Reasonably Priced for Everyday Use- Compare Quality to Much More Expensive Balsamic Vinegar
Mantova Balsamic Vinegar of Modena is produced in Modena, Italy, a region acclaimed worldwide for its balsamic vinegar. Through the generations, the Mantova family has become recognized as premier testers and tasters, curating balsamic vinegars to bear the family name.
Mantova Balsamic Vinegar starts with grape must (pressed whole grapes) and then wine vinegar is added. The mixture is then left to ferment in wood barrels. Mantova Balsamic Vinegar of Modena has a robust, syrup-like consistency and a mellow taste. Mantova Balsamic Vinegar of Modena is bottled in glass to maintain taste integrity and for environmental sustainability.
Mantova Balsamic Vinegar of Modena will transform everyday dishes into something special. Try pairing it with Mantova Garlic Extra Virgin Olive Oil for Italian bread dipping and pasta salad.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Tbsp. (15 mL)
Servings per Container: 33
| Amount Per Serving | % Daily Value |
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| Calories | 10 | |
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| Total Fat | 0 g | 0% |
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| Saturated Fat | 0 g | 0% |
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| Trans Fat | 0 g | |
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| Sodium | 0 mg | 0% |
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| Total Carbohydrate | 2 g | 1% |
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| Total Sugars | 2 g | 1% |
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| Includes 0g Added Sugars | | 0% |
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| Protein | 0 g | |
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Not a significant source of Saturated fat, Trans fat, Cholesterol, Dietary Fiber, Vitamin D, Calcium, Iron and Potassium.
Other Ingredients: Wine vinegar (concentrated grape must, caramel, antioxidants). Contains Sulfites.
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Italian Caponata
Caponata is a Sicilian version of French ratatouille. In all cooking that originates from the Mediterranean region, there’s no shortage of dishes featuring eggplant. Eggplant absorbs flavor like a sponge, and it works perfectly in this pungent mélange of red pepper, onion, garlic, tomato, green olives and balsamic vinegar. Caponata pairs wonderfully with chicken or fish, and because it tastes even better the next day, it's a great make-ahead topping for bruschetta or any toasted bread of choice.
Italian Caponata
- 5 Tbsp. olive oil
- 1 large Italian eggplant (about 1 lb.) (chopped)
- 1 medium zucchini (chopped)
- 1 medium red pepper (chopped)
- 1 medium yellow onion (chopped)
- 2 stalks celery (chopped)
- 4 cloves garlic (chopped)
- 1 can (14.5 oz.) diced tomatoes with Italian seasoning
- 3 Tbsp. balsamic vinegar
- 2 oz. green olives (pitted)
- Salt to taste
- Pepper to taste
- Basil leaves (for garnish)
- In large skillet over medium-high heat, heat oil and sauté garlic for about 2 minutes until fragrant.
- Add eggplant, zucchini, pepper, onion and celery and sauté for five minutes.
- Add tomatoes, reduce heat to medium and cook for 15 minutes.
- Stir in balsamic vinegar and olives, season to taste and garnish with basil leaves. (Note: Can be served warm, room temperature or cold.)
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