Leonardi Aceto Balsamico di Modena - vinegar

Vinegar balsamic Leonardi / Italy

The vinegar / Aceto house began under the name Leonardi its activity in the 18th century.
In the mid-19th century it has been the production of balsamic vinegar specialized from own raw materials.
In fact the farmhouse of 10 hectares of vineyards mainly with the grapes Trebbiano (white grape) and Lambrusco is (red grape) surrounded.
There is a farm with a closed circuit, as all production steps take place in the same facility / company.

The balsamic vinegar has a unique spice, which is produced only in limited quantity because located on the geographical areas of Modena and Reggio Emilia.
It seems, in fact, so that the special climate of this region, with its high thermal shock between the hot summer and cold winter allows the grape
to ferment under the best conditions by traditional methods and to mature.
This tradition is to get from the family Leonardi, repeated year after year to the same production cycle of their balsamic vinegar.

Vinegar Balsamic Leonardi Italy / Modena

Vinegar Balsamic Leonardi Italy / Modena

Balsamic vinegar Leonardi Italy / Modena

Patience, commitment and respect for traditions form the basis for a sublime balsamic vinegar like our Leonardi balsamic vinegar was born on the hills of Modena, where the typical grape varieties Lambrusco and Trebbiano are grown to produce the so-called grape must, the basic ingredient of ours Balsamic vinegar of Modena. From the collection of the grapes to the bottling, the Leonardi family follows all the production phases of this ancient, brown and velvety, very versatile magical balance of sweet and sour flavors.

Cooking with vinegar doesn`t have to be savory...

Warm Italian cheesecake with Greek yogurt, cherries and balsamic vinegar
For the dough:
250g sugar
300g butter
450 g type 00 flour
4 egg yolks
1 orange

For the cream:
400g spreadable cheese (like ricotta)
150 g Greek-style yogurt
5 eggs
250g sugar
2 grated lemons
150 g Leonardi balsamic cherry compote
2 apples
Leonardi - Aceto Balsamico di Modena IGP - 5 years C0110

Preparation:
Let the butter melt in a saucepan. Mix flour and sugar and make a hole in the middle. Pour the butter, eggs, orange zest and a pinch of salt into the center.
Mix manually until the mixture is homogeneous. Wrap the mixture in plastic wrap and let it rest in the refrigerator for at least 1 hour.
Roll out the dough with a rolling pin and place it in a previously buttered cake pan. Mix the eggs, sugar, lemon zest, cheese and yogurt with a mixer. Mix the cherry compote with a little balsamic vinegar and pour this mixture over the dough. Then pour the cheese mixture onto the cherries and finish with apple slices.
Bake at 180 degrees for 45-50 minutes.