Roll out the dough with a rolling pin and place in a previously buttered cake tin. Mix the eggs, sugar, lemon zest, cheese and yogurt with a blender. Mix the cherry compote with a little balsamic vinegar and pour this mixture over the batter. Then pour the cheese mixture onto the cherries and finish with apple slices. Curious about why balsamic vinegar is so highly prized? Here we present the fascinating history and unique flavor of this popular condiment. The pinnacle of luxury in the world of balsamic vinegar lies in traditional balsamic vinegar (DOP), or aceto balsamico tradizionale, exclusively crafted in Modena or Reggio Emilia. These exceptional vinegars bear a protected designation of origin (DOP) authorized by the Italian Government and the European Union, guaranteeing the highest standards of quality in food production.

The rarity and scarcity of aged balsamic vinegar further contribute to its elevated price, making it a prized and cherished delicacy for connoisseurs around the world.The Leonardi family has been producing balsamic vinegar since the 19th century. Each batch of their balsamic vinegars and Saba dressings are made from Lambrusco and Trebbiano grape varieties grown on the hills of Modena in Northern Italy. The region's climate is ideal for the aging of balsamic vinegar. Following 150 years of tradition at all steps in the process, grapes are grown, pressed, aged right at the Leonardi vinegar farmhouse. Each batch is always tasted to ensure its quality is superb. Traditionally Aged Italian Vinegar Let the butter melt in a saucepan. Mix the flour and sugar and make a hole in the middle. Pour the butter, eggs, orange peel and a pinch of salt in the middle. The Traditional Balsamic Vinegar of Modena undergoes a minimum aging period of 12 or 25 years inside wooden barrels. Its unique 100 ml bottle, designed by the renowned Giorgetto Giugiaro, is globally recognized and is the only bottle authorized by law for this extraordinary vinegar. During our personal tasting experience, we were captivated by the remarkably enduring aroma. Even minutes after savoring, the essence of luscious grapes and sweet woods continued to linger on the palate, offering an extended moment of enjoyment. The delicate balance between sweetness and acidity surpassed our expectations. The distinct bottle shape of DOP balsamico serves as a hallmark of a premium Italian food product, indicative of its superior quality.

Described as rich, syrupy, and slightly acidic, it exhibits notes of caramel, fruit, and a subtle hint of woodiness. This versatile vinegar enhances a wide range of culinary creations, from salad dressings and marinades to fruits and desserts. Its ability to elevate dishes has made it a beloved ingredient worldwide, bringing depth and sophistication to every meal. Aceto Balsamico Tradizionale is the epitome of skillful artistry, timeless traditions, and culinary brilliance. With a storied past, exacting techniques, and an unrivaled taste profile, it is an authentic gem of Italian cuisine.The Leonardi farm is located 16 km. southwest of the city of Modena, near the river Secchia and Sassuolo at the foothills of the Apennines. The 10 hectares of land surrounding the family house and acetaia have a canopy of local clones of Lambrusco and Trebbiano grapes, which have been planted and trained in arbor method to ensure that the fruit ripens in the shade of its own leaves during the very hot summer months. The grapes are hand-harvested in September and October and crushed using a pneumatic-press, which gently bursts the fruit without crushing the stems or the seeds. The resulting mosto iscooked for 72 hours in an open-air copper cauldron at 85° C until it has lost almost 70% of its initial volume and becomes a dense, dark, fragrant and deliciously sweet brown syrup. Giovanni emphasizes that the temperature should never exceed 90° C because it would create excessive amount of caramelization, giving the vinegar a bitter taste which would be impossible to remove. After pressing the grapes, the raw grape juice is poured into open cooking vats and heated over an open fire at approximately 95°C. During the cooking process, the must undergoes reduction and concentration as significant water loss occurs, effectively eliminating any harmful bacteria. The cooked must exhibits a rich, dark brown color and heightened sugar content. 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. There are over 300 producers of balsamic vinegar in Modena, but only a few can say their balsamic is made from grapes grown on their own estate.Since 1871 and for four generations, the famiglia Leonardi, with Giovanni as the artist and his son Franceso in marketing, embody what we at Manicaretti believe to be one the most perfect producers of its kind. How it's produced: For 12-year REALE Condimenti Balsamici, the grape must (cooked, concentrated grape juice) is placed in large wooden barrels (oak, chestnut, cherry, ash, juniper, and mulberry) with a starter, similar to sourdough bread. At the end of the first year, the must is moved to smaller barrels made from a different wood. Each wood type imparts a different flavor to the vinegar, resulting in a balanced flavor. At the end of the 12-year cycle, the must has gone through 12 barrels of different woods (all 6 used twice) to achieve its full character and distinctive flavor. The flavor of Balsamic evolves over time and the longer it is aged, the richer and sweeter it becomes, so 12-year Balsamic is very special.The box and the bottle itself are beautiful and reflect the product’s refinement.