Balsamic Vinegar Of Modena – The balsamic vinegar of Modena is a product obtained through a particular and traditional workmanship, from mosto (concentrated grape juice and pulp), cooked vinegar (aged for at least 10 years) and/or wine vinegar. From there the product is aged in barrels made of Slavonian oak from a minimum of two months up to over three years. The highly quality raw materials, along with the aging in the wood barrels, make for a unique and inimitable product.

Production Criteria
The entire line of Balsamic Vinegar of Modena Acetaia Gino Toschi has been produced for many years according to the rules set by the governing body IGP (Indicazione Geografica Protetta), which requires:
– Mosto obtained from the following varieties: Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta Fortana and Montuni.
– Aged in oak barrels for a minimum of two months to over three years.
– Analysis of the product according to the IGP control plan.

Certifications
The Toschi Company has offered its products for several years the certifications ISO 9001, IFS (International Food Standard) and BRC (British Retail Consortium), and is registered in the list of companies authorized to manufacture and bottle Balsamic Vinegar of Modena IGP.

How and where to use it
You can dribble or pour it everywhere: in classic salads, meat and fish, on fried foods, on Parmesan cheese, strawberries and even ice cream. It’s versatile and it leaves room for the imagination and creativity of the cook.

Broad, lively and colorful choices to give variety and activate your imagination.
Concentrated syrups are highly aromatic and tasty.
In our ice cream you can find:
Syrups for Granite PET from 3 kg/6.5 lb. / Concentrated syrups in bottles for preparing slush available in several flavors / Syrups from 1,3 kg/2.9 lb. / Concentrated syrups in various flavors
Syrups for coffee
Concentrated syrups in bottles to prepare special coffees in various flavors
Syrups – container 6.5 Kg/14 lb. to flavor ice. Ideal for professional use

GLUCOSE SYRUP 250g /8 oz. squeeze bottle with drip free cap

Syrups are indispensable for cake design and the preparation of sugar fondant. Ideal to give creaminess, smoothness and softness to ice creams, sorbets, ice smoothies and mousse. It’s also good to give structure to homemade popsicles.

Candying is a method of fruit preservation (as a rule). It is dipped into a sugar syrup. From this process you get the candied fruit or candied.
Candied fruit was already practiced in the ancient cultures of China and Mesopotamia. At times it was the only method of conservation. The real precursors of candied fruit are the Arabs. It was introduced in the west thanks to the Genoese and Venetian merchants.

Only the best fruit is candied and processed for optimum product yield and artisan preparation allows candied fruit in syrup, an excellent ingredient for baking and as a garnish for ice cream and slushies.

Our fruits in syrup are:
Black cherry in syrup jar 300 g/10.5 oz. / Orange peel slices 310 g jar/11 oz. / Blueberries in syrup 280 g jar/9.8 oz. / Orange peel slices in light syrup 1, 3 kg/2.9 lb. / Strawberries in light syrup – 1, 3 kg/2.9 lb. / Blueberries in light syrup – 1, 3 kg/2.9 lb. / Canned orange peel slices in syrup for garnishing ice cream and slushies 1, 3 kg/2.9 lb. / Canned strawberries in syrup for topping ice cream and slushies 1, 3 kg/2.9 lb. / Canned blueberries in syrup to garnish ice cream and slushies 1,150 kg/2 lb.