ACETAIA CASTELLI 2021 CATALOG by emilianfoodvalley

FOUR GENERATIONS OF VINEGAR MASTERS

Giuseppe Poli Aldo Poli Danilo Iotti Andrea Iotti

SINCE 1895 THE TASTE OF TIME

Presentation

ACETAIA CASTELLI p. 4

Fig and Pear balsamic condiment

p. 54

Traditional balsamic vinegar of Reggio Emilio P.D.O.

p. 10

Lemon and Orange balsamic condiment

p. 56

Traditional balsamic vinegar of Modena P.D.O.

p. 12

Truffle balsamic condiment

p. 58

Must cooked Saba

p. 14

“Nero Castelli” condiment

p. 62

“Castelli” wine vinegar

p. 16

“Re Castelli” condiment

p. 64

Balsamic vinegar of Modena Castelli “Quercia Verde”

p. 20

“Dodici Castelli” condiment

p. 66

Balsamic vinegar of Modena Castelli “Quercia Rossa” and “Quercia Argento”

p. 22

“Trittico Castelli” gift box

p. 68

Balsamic vinegar of Modena Castelli “Quercia Oro”

p. 24

“Xtra Castelli” condiment

p. 72

Balsamic vinegar of Modena Castelli - Food service line “Dorica”

p. 26

“Duetto” gift box

p. 74

Balsamic vinegar of Modena Castelli - “500” line

p. 28

Strawberry compote

p. 78

Balsamic vinegar of Modena organic “Foglia Verde”

p. 30

Fig compote

p. 78

Balsamic vinegar of Modena organic “Foglia Bianca”

p. 32

Pear compote

p. 80

Balsamic vinegar of Modena Cream Castelli

p. 34

Red onion compote

p. 80

Balsamic vinegar of Modena Cream Gourmet

p. 36

Cherry and chilli peppers compote

p. 82

“Bianco” white condiment

p. 40

Red onion confit

p. 82

“Bianco” white organic condiment

p. 42

Sweet and sour pickled vegetables

p. 84

“Bianco barricaded” condiment

p. 44

Salt with balsamic vinegar of Modena P.G.I.

p. 86

“Nerum” balsamic condiment

p. 46

“Vecchia Vigna” Lambrusco mantovano P.D.O.

p. 88

“Balsamici d’Italia” line

p. 48

“Castelli” for the pouring

p. 90

Apple and Black cherry balsamic condiment

p. 50

Private labels

p. 91

Pomegranate and Fruits of the forest balsamic condiment

p. 52

HACCP certification

p. 92

INDEX

ACETAIA CASTELLI

Rio Saliceto is a small village of around 6.000 citizens in the province of Reggio Emilia, almost at the border with the province of Modena. It obtained his own autonomy and independence from the district of Correggio in 1860; the name “Rio” comes from the river that crosses the village to lead into the river Secchia, that divides Reggio Emilia from Modena, to which it has been added “Saliceto” for a lot of lacustrine willows in this zone. It is an area particularly suitable for the production of balsamic vinegar for hot and arid

summers that create the best conditions for the acetic oxidation process, for the evaporation and therefore for the product concentration. The cold of the winter, if anything, facilitates sedimentation and decantation that are responsibles of the clearness. Acetaia Castelli bears the name of the road that it is located, a very old street, that was in the past the centre of the village, of which name does not derive from the presence of ancient manor houses or authentic castels, typical of feudal dominions, but becuase in that zone were been

built the first houses in stonework with two floors. In this farm house, greatgrandfather Giuseppe was the first who had the insight to product he too, for personal use. The good partnership of his wife Modesta who curated fillings up, the work of the “housewife”. Quality is the philosophy of this business, hand down of generation to generation, of people meticulous related with the territory, who reflects hitself in the election and gesture of the wine variety, in the continuous

updates pf the cellar where nothing is casual. After the 2012 earthquake it has been increased the space with the absorption of other little realities of the province of Modena. Now we can commercialize both articles born to the Consortiums who control P.D.O. (Protected Denomination of Origin) and P.G.I. (Protected Geographical Indication) Inside we have created a taste hall to host visitors, possibly by appointment, who want to taste every our typology of vinegar and typical product who exalt the taste.

TRADITIONAL BALSAMIC VINEGAR OF REGGIO EMILIA AND MODENA P.D.O. Products totally naturals obtained only by grapes of wine varieties Lambrusco, Trebbiano and Ancellotta, of those we use all the variety and the clone cultivate directly from ACETAIA CASTELLI with centuries-old experience, from that we obtain, after soft pressing, a must cooked by direct flame and open-air during five days. The three phases of the vinegar production

are: alcoholic fermentation, acetic oxidation and ageing. In winter the must is submitted by low fermentation and then it is moved to barrique for the acetification; after, by pouring, it is aged for many years in barrels of different essences and size woods. This is the most complicated and delicated phase, and here the experience of the Master of Vinegar is fundamental.

RECIPE Risotto with Parmigiano Reggiano and Traditional Balsamic Vinegar of Reggio Emilia P.D.O. “lobster” stamp Ingredients: 2 white onions, 250 g of carnaroli rice, Parmigiano Reggiano, butter, Traditional Balsamic Vinegar of Reggio Emilia P.D.O. “Lobster” stamp, salt, pepper, meat broth, white wine. Process: Cut delicately the onion and brown it with a little bit of butter. Add rice and toasted it for two minutes, then simmer with white wine

and add gradually the broth until cooking and complete absorption. Remove the pot by the fire and cream with abundant Parmigiano Reggiano and butter, regulate with salt and pepper. Stand the risotto on a plane plate and complete with Balsamic Vinegar of Reggio Emilia P.D.O. as you like.

P.D.O. LINE

TRADITIONAL BALSAMIC VINEGAR OF REGGIO EMILIA P.D.O.

The first written proof comes from 1046: in the poem Vita Mathildis is mentioned an Henry III imperator of Germany’s scripted sent to Bonifacio, lord of Canossas Citadel (Reggio Emilia province), asking him about his special vinegar, that was “very perfect”, as he had listened. In all Reggio Emilia province the balsamic tradition of absolute excellence is transmitted for centuries.

In 1986 was born an Association between Balsamic Vinegar producers: “Consortium of Safeguard of the Traditional Balsamic Vinegar of Reggio Emilia”, which purpose, in addition to control qualitatively and to bottle the product of own consortiums, is to safeguard, promote, give value and handle the general interest of the denomination of protect origin Traditional Balsamic Vinegar of Reggio Emilia P.D.O. also throught inform the consumer.

D.O.P. ACETO BALSAMICO

TRADITIONAL BALSAMIC VINEGAR OF REGGIO EMILIA P.D.O.

P.D.O. LINE

TRADITIONAL BALSAMIC VINEGAR OF REGGIO EMILIA P.D.O.

REGGIO EMILIA TRADITIONALS DESCRIPTION Ingredients

Must cooked with grapes Salamino, Trebbiano and Spergola, put in alcoholic fermentation and then acetic oxidation.

Physical/Chemical Acidity: ≥ 5% Features Density: ≥ 1,30 Shelf life

Package of Traditional Balsamic Vinegar of Reggio Emilia P.D.O.

Highly conserve (10 years) PH and sugary concentration are natural obstacles in the development of unwanted bacteria.

ORGANOLEPTIC FEATURES Appearance

Dark brown intense, clear, brilliant.

Density

Very thick, persistent.

Smell barrel

Penetrating and persistent, with intense bouquet and a pleasant sour note, scent of woods (durmast, cherry-tree, juniper, mulberry, acacia, pear tree, chestnut).

Flavour features

Sweet and sour well-balanced, acidity and aroma accorded with every olfactory.

Our aceto balsamico is tasted and valued by experts who have us released, as members of the Consortium, the important authorization to label it as Traditional Balsamic Vinegar di Reggio Emilia P.D.O.

PACKAGE Description

100 ml bottle “spilled tulip”, drawn by Giugiaro with cork top and sealing wax. Elegant present-box in printed cardboard with dropper and glass-protective cap. Multilingual catalogue with recipes and history of the product Nutritional declaration in 100 g

Energy value

Total dietary fat Saturated dietary fat

316 Kcal/1336 Kj 0g 0g

Total carbohydrates Sugar carbohydrates

74,5 g 74,4 g

Salt

0,07 g

Proteins

1,20 g

WHERE AND HOW TO USE This excellent product gives every plate a delicious sweet and sour note. Perfect if combined with Parmigiano Reggiano, beef-filet, strawberries.

Three stamps are availables: • GOLD: minimum 25 years, more than 300 points • SILVER: minimum 12 years, between 270-299 points • LOBSTER: minimum 12 years, between 240-269 points

P.D.O. Protected Denomination of Origin.

TRADITIONAL BALSAMIC VINEGAR OF MODENA P.D.O.

P.D.O. LINE

TRADITIONAL BALSAMIC VINEGAR OF MODENA P.D.O.

MODENA TRADITIONALS Modena traditionals are managed by two Consortiums: The first, “Consortium Protection Traditional Balsamic Vinegar of Modena P.D.O.” has the purpose not only to control qualitatively and to bottle the product of the own consortiums, but it has also right/duty to safeguard the Modena P.D.O. in every headquarters, where it is necessary. The second is “Consortium Producers of Ancient Acetaie”: it has the same features of the first, without the safeguard of the product. In Modena exist two Consortiums who control 100% the production traditonals of Modena, often in competition. Every producer can adhere to one Consortium or both. DESCRIPTION Ingredients

TRADITIONAL BALSAMIC VINEGAR OF MODENA P.D.O. Our balsamic vinegar has been tasted and valued by experts who have us released, as members of the Consortium, prestigious authorization to label it as Traditional Balsamic Vinegar of Modena.

Must cooked with grapes Salamino, Trebbiano and Spergola, put in alcoholic fermentation and then acetic oxidation.

Physical/Chemical Acidity: ≥ 5% Features Density: ≥ 1,30 Shelf life

Highly conserve (10 years) PH and sugary concentration are natural obstacles in the development of unwanted bacteria.

ORGANOLEPTIC FEATURES Appearance

Dark brown intense, clear, brilliant.

Density

Very thick, persistent.

Smell

Penetrating and persistent, with intense bouquet and a pleasant sour note, scent of barrel woods (durmast, cherry-tree, mulberry, acacia, chestnut).

Flavour features

Sweet and sour well-balanced, acidity and aroma accorded with every olfactory.

PACKAGE Description

100 ml bottle drawn by Giugiaro with cork top and dripless pour spout. Nutritional declaration in 100 g

Energy value

Total dietary fat Saturated dietary fat Total carbohydrates Sugar carbohydrates Proteins Salt

316 Kcal/1336 Kj

0g 0g 74,5 g 74,4 g 1,20 g 0,07 g

Two labels are available: • EXTRAVECCHIO at least 25 years, more than 255 points • AFFINATO at least 12 years, between 229-254 points

WHERE AND HOW TO USE This excellent product gives every plate a delicious sweet and sour note. Perfect if combined with Parmigiano Reggiano, beef-filet, strawberries.

P.D.O. Protected Denomination of Origin.

COOKED GRAPE MUST

SABA DESCRIPTION Ingredients

Cooked must of grapes Lambrusco, Trebbiano, Spergola.

Physical/Chemical Density: = 1,35 Features BRIX = 71° Shelf life

Highly conserve (5 years) PH and sugary concentration are natural obstacles in the development of unwanted bacteria.

ORGANOLEPTIC FEATURES Appearance

Clear and brilliant.

Colore

Dark brown intense.

Smell

Persistent, intense and sweet.

Flavour

Sweet balanced, fruity.

SABA is an ancient product that everyone knows, maybe with other names: “Sapa” in Sardinia, “Vin Cotto” in the centre and in the south of Italy. It is actually the cooked must that is used to create, in the provinces of Modena and Reggio Emilia the Traditional Balsamic Vinegar P.D.O. When it cooks further it reaches a very high density which is perfect to obtain an amazing sauce for slushes, yogurt, pancakes, ice creams and desserts.

COOKED GRAPE MUST

PACKAGE DESCRIPTION

Vecchia Farmacia Bottle 100 ml with synthetic top, closed with gold high-shrinking capsule. Vecchia Farmacia Bottle 250 ml with synthetich top and dripless pour spout, closed with violet high-shrinking capsule. RDB bottle 500 ml with synthetich top and dripless pour spout, closed with violet high-shrinking capsule. Available bulk in 5 litre cans or 3 litre pouch-ups.

Nutritional declaration in 100 g Energy value Total dietary fat Saturated dietary fat

299 Kcal/1263 Kj 0g 0g

Total carbohydrates Sugar carbohydrates

69,8 g 69,7 g

Salt

0,07 g

Proteins

1,1 g

WHERE AND HOW TO USE It is possible to combine with poor dishes to intensify the flavour or to spice other products. Perfect to garnish ice-creams and to prepare grapes-slushes. A lot of people use it also in dough to give unique flavours.

“CASTELLI” WINE VINEGAR

CASTELLI WHITE AND RED DESCRIPTION Ingredients

Wine vinegar by grapes white or red.

Shelf life

Highly conserve (10 years) PH and sugary concentration are natural obstacles in the development of unwanted bacteria.

Physical/Chemical Acidity ≥ 7,5% Features Density ≥ 1,02

ORGANOLEPTIC FEATURES Appearance

Limpid and brilliant.

Colore

Gold yellow or red ruby.

Flavour

Acetic typical of wine vinegar, with a light tannic aftertaste related to the ageing in durmast barrels.

Smell

Persistent, intense, agreeably acetic, fruity.

Wine Vinegar CASTELLI is a product that is born from the best grapes. It is made acetify and mature inside vats and durmast barrels. Its most evident feature is to leave unvaried the colour of the dishes giving fruity fragrances and flavours delicately sour.

WINE VINEGAR

“CASTELLI” WINE VINEGAR

PACKAGE Bottle Dorica 250 ml white glass with screw top and closure red or gold heat-shrinking capsule. Bottle Primula 500 ml white glass with silicon versed top and transparent heat-shrinking capsule.

Nutritional declaration in 100 g Energy value Total dietary fat Saturated dietary fat

107 Kcal/25 Kj 0g 0g

Total carbohydrates Sugar carbohydrates

0,05 g 0,05 g

Salt

0,01 g

Proteins

0,1 g

WHERE AND HOW TO USE Wine vinegar CASTELLI is perfect in salads and it is ideal to spice cooked vegetables fish and meats (chicken and turkey).

While Traditional Balsamic Vinegar P.D.O. has different procedural guidelines if it is made in Modena or in Reggio Emilia, Balsamic Vinegar of Modena is controlled by only one procedural guideline that decides the features. The Consortium popouse is to supervise if the procedural guidelines and labeling are respected, not only in Italy but all over the world. Hereby some of the most important rules: • The product must be “assembled” in the territory expected by the Ministerium, exactly in the provinces of Modena and Reggio Emilia. • Then, the product can be bottled in every part of the world but always in containers of 250 ml or multiples. • The product colour has to be always “shiny black” and must have a minimum acidity of 6%. • The product can have an ageing included between two months and three years: after this age it must be claimed, with a label or with an eventually case, with the lettering “aged”. • It is forbidden to put every reference to the product ageing.

BALSAMIC VINEGAR OF MODENA

MODENA CASTELLI “QUERCIA VERDE” DESCRIPTION Ingredients

Wine vinegar, cooked grapes must.

Physical/Chemical Acidity: ≥ 6% Features Density: = 1,15 BRIX = 39° Shelf life

Highly conserve (10 years). PH and sugary concentration are natural obstacles in the development of unwanted bacteria.

ORGANOLEPTIC FEATURES Appearance

Limpid and brilliant.

Colore

Dark brown.

Smell

Persistent, intense and pungent.

Flavour

Determined and average sour.

Balsamic Vinegar of Modena at the base it is our youngest balsamic vinegar, the taste is strong.

BALSAMIC VINEGAR OF MODENA

PACKAGE DESCRIPTION

Vecchia Farmacia 250 ml bottle with dripless pour spout. Dorica 250 ml bottle with screw top and dripless pour spout. RDB 500 ml bottle with dripless pour spout. All sealed with heat-shrinkable green capsule. Avalable bulk in 5 litres cans or 3 litres pouch-ups.

Nutritional declaration in 100 g Energy value Total dietary fat Saturated dietary fat

151 Kcal/643 Kj 0g 0g

Total carbohydrates Sugar carbohydrates

32,8 g 32,7 g

Salt

0,10 g

Proteins

0,25 g

WHERE AND HOW TO USE In the kitchen it combines perfectly with salads and vegetables.

MODENA CASTELLI “QUERCIA ROSSA” “QUERCIA ARGENTO” DESCRIPTION Ingredients

DESCRIPTION Cooked grapes must, wine vinegar.

Ingredients

Cooked grapes must, wine vinegar.

Physical/Chemical Acidity ≥ 6% Features Density = 1,24 BRIX = 52°

Physical/Chemical Acidity ≥ 6% Features Density = 1,29 BRIX = 61°

Shelf life

Highly conserve (10 years) PH and sugary concentration are natural obstacles in the development of unwanted bacteria.

ORGANOLEPTIC FEATURES

Appearance

Limpid and brilliant.

Appearance

Limpid and brilliant.

Colore

Dark brown intense.

Colore

Dark brown intense.

Smell

Persistent, intense and balsamic.

Smell

Persistent, intense and sweet, few acetic.

Flavour

Sweet and sour, decisive.

Flavour

Sweet balanced, sweet and sour, wood scent.

PACKAGE

DESCRIPTION

Vecchia Farmacia 250 ml bottle with dripless pour spout. Dorica 250 ml bottle with screw top and dripless pour spout. RDB 500 ml bottle with dripless pour spout. All sealed with heat-shrinkable red capsule. Avalable bulk in 5 litres cans or 3 litres pouch-ups.

DESCRIPTION

Nutritional declaration in 100 g Energy value Total dietary fat Saturated dietary fat

0g 0g

Total carbohydrates Sugar carbohydrates

45,4 g 45,2 g

Salt

0,09 g

Proteins

Vecchia Farmacia 250 ml bottle with dripless pour spout. Dorica 250 ml bottle with screw top and dripless pour spout. RDB 500 ml bottle with dripless pour spout. All sealed with heat-shrinkable red capsule. Avalable bulk in 5 litres cans or 3 litres pouch-ups.

Nutritional declaration in 100 g

203 Kcal/859 Kj

0,80 g

QUERCIA ROSSA is a substantial product with a density of 1.24 (52° Brix) with a slightly unbalanced sour taste. It is born by a cooked grapes must mixture and wine vinegar. Sharpened in durmast barrels.

Highly conserve (10 years) PH and sugary concentration are natural obstacles in the development of unwanted bacteria.

ORGANOLEPTIC FEATURES

PACKAGE

BALSAMIC VINEGAR OF MODENA

Energy value Total dietary fat Saturated dietary fat

244 Kcal/1032 Kj 0g 0g

Total carbohydrates Sugar carbohydrates

55,7 g 55,6 g

Salt

0,11 g

Proteins

1,00 g

WHERE AND HOW TO USE

In the kitchen it combines perfectly with general salads and vegetables.

Perfect on salads and raw vegetables. Thanks to its density, it combines perfectly with meats and cheese.

QUERCIA ARGENTO is a substantial product with a density of 1.29 (61° Brix) with a good balance between sour and sweet. It is born by a cooked grapes must mixture and wine vinegar. Sharpened in durmast barrels.

BALSAMIC VINEGAR OF MODENA

MODENA CASTELLI “QUERCIA ORO” DESCRIPTION Ingredients

Cooked grapes must, wine vinegar.

Physical/Chemical Acidity ≥ 6% Features Density ≈ 1,34 BRIX ≈ 69° Shelf life

Highly conserve (10 years) PH and sugary concentration are natural obstacles in the development of unwanted bacteria.

ORGANOLEPTIC FEATURES Appearance

Limpid, brilliant and thick.

Colore

Dark brown intense.

Smell

Persistent, intense and sweet, few acetic.

Flavour

Sweet balanced, fruity.

QUERCIA ORO is a product particularly rich, with a density of 1.34 (69° BRIX) and a marked inclination to the sweet, balanced with the right acidity. It is born by a mixture of cooked grapes must and wine vinegar. Sharpened in durmast barrels.

BALSAMIC VINEGAR OF MODENA

PACKAGE DESCRIPTION

Vecchia Farmacia 250 ml bottle with dripless pour spout. Dorica 250 ml bottle with screw top and dripless pour spout. RDB 500 ml bottle with dripless pour spout. All sealed with heat-shrinkable red capsule. Avalable bulk in 5 litres cans or 3 litres pouch-ups.

Nutritional declaration in 100 g Energy value Total dietary fat Saturated dietary fat

291 Kcal/1230 Kj 0g 0g

Total carbohydrates Sugar carbohydrates

66,9 g 66,8 g

Salt

0,11 g

Proteins

1,2 g

WHERE AND HOW TO USE In the kitchen it combines perfectly with important cheese.

FOOD SERVICE LINE “DORICA” The necessity to offer to food service channel our Balsamic Vinegar of Modena with the cheapest price possible has us obliged to insert the set-up selection. So, line “Dorica” is born, and it presents itself without case, with measuring cap and screw top with heat-shrinking capsule. An important saving, that permit us to offer a good product with a competitive price.

BALSAMIC VINEGAR OF MODENA

“500” LINE Our Balsamic Vinegar of Modena in bottles RDB 500 ml without box for frequent users.

BALSAMIC VINEGAR OF MODENA

ORGANIC BASAMIC VINEGAR OF MODENA “FOGLIA VERDE” DESCRIPTION Ingredients

Cooked grape must, wine vinegar.

Physical/Chemical Acidity: ≥6% Features Density: ≈ 1,20 Shelf life

Highly preservable (10 years) PH and sugar concentration are natural obstacles in the development of unwanted bacteria.

ORGANOLEPTIC FEATURES Appearence

Bright and shiny.

Color

Bright deep brown.

Scent

Persistent, strong and sweet, slightly acetic.

Flavour

Fresh, slighlty punget.

PACKAGE Description

Balsamic Vinegar of Modena “Green Leaf ”, flavour is fresh and strong with a density around 1,20 . It is slightly pungent but well-balanced by the sweet and suor taste. Made from organic Lambrusco grapes

BALSAMIC VINEGAR OF MODENA

Bellolio or Vecchia Farmacia 250 ml with pouring cap. Bulk product available in 5 litre cans or 3 litre pouch-up. Nutritional declaration in 100 g

Energy value Total dietary fat Saturated dietary fat

177 Kcal/751 Kj 0g 0g

Total carbohydrates Sugar carbohydrates

39,1 g 39,0 g

Salt

0,09 g

Proteins

0,52 g

WHERE AND HOW TO USE It is perfect with all vegetables both grilled or raw and salads.

BALSAMIC VINEGAR OF MODENA

ORGANIC BASAMIC VINEGAR OF MODENA “FOGLIA BIANCA” DESCRIPTION Ingredients

Cooked grape must, wine vinegar.

Physical/Chemical Acidity: 6% Features Density: ≈ 1,34 Shelf life

Highly preservable (10 years) PH and sugar concentration are natural obstacles in the development of unwanted bacteria.

ORGANOLEPTIC FEATURES Appearence

Bright and shiny.

Color

Bright deep brown.

Scent

Persistent, strong and sweet, slightly acetic.

Flavour

Well-balanced sweet and fruity.

PACKAGE Description

Balsamic Vinegar of Modena “White Leaf ” is an intense flavor product with a density around 1,33/1.34 (69 brix°) with a well-balanced sweet and suor taste. Made from organic Lambrusco grapes.

BALSAMIC VINEGAR OF MODENA

Bellolio or Vecchia Farmacia 250 ml. Bulk product available in 5 litre cans or 3 litre pouch-up. Nutritional declaration in 100 g

Energy value Total dietary fat Saturated dietary fat

291 Kcal/1230 Kj 0g 0g

Total carbohydrates Sugar carbohydrates

66,9 g 66,8 g

Salt

0,11 g

Proteins

1,20 g

WHERE AND HOW TO USE Perfect with meat and cheese.

BALSAMIC VINEGAR OF MODENA

CASTELLI CREAM DESCRIPTION Ingredients

Cooked grape must, Balsamic Vinegar of Modena 35% (wine vinegar, cooked grapes must), modiefied corn starch.

Physical/Chemical Acidity: ≤ 4% Features Shelf life

3 years conserve. Sugary concentration is natural obstacle in the development of unwanted bacteria.

Castelli Cream is a condiment at the base of Balsamic Vinegar of Modena who elevates our dishes with a sweet and slightly sour taste and offer the possibility to indulge in decorating food.

ORGANOLEPTIC FEATURES Appearance

Creamy.

Colore

Dark brown intense.

Smell

Sweet, persistent.

Flavour

Sweet, slightly sour.

BALSAMIC VINEGAR OF MODENA

PACKAGE DESCRIPTION

Food plastic bottle of 300 or 600 g without package.

Nutritional declaration in 100 g Energy value Total dietary fat Saturated dietary fat

242 Kcal/1025 Kj 0g 0g

Total carbohydrates Sugar carbohydrates

57,1 g 44,6 g

Sodio

0,04 g

Salt

0,06 g

Fibre

Proteins

0,5 g

WHERE AND HOW TO USE Castelli Cream can be used to season hot and cold dishes. Perfect to decorate desserts, fruit and ice-creams.

CREAM GOURMET • Lemon • Chili pepper • Pomegranate • Ginger • Fig

DESCRIPTION Ingredients

• Truffle • Cocoa • Barbecue • Fruit of the forest

Concentrated grapes must, Balsamic Vinegar of Modena 35% (wine vinegar, cooked grapes must), corn modificated-starch, scent is depending on the product in variable percentage. It has sulphites.

Physical/Chemical Acidity: ≤ 4% Features Shelf life

3 years conservation. Sugary concentration is natural obstacle in the development of unwanted bacteria.

ORGANOLEPTIC FEATURES Appearance

Creamy and thick.

Colore

Dark.

Smell

Depending on the product.

Flavour

Depending on the product.

BALSAMIC VINEGAR OF MODENA

Gourmet Cream at the base of Balsamic Vinegar of Modena seasoned.

BALSAMIC VINEGAR OF MODENA

PACKAGE DESCRIPTION

Food plastic bottle of 180 g, without package.

Nutritional declaration in 100 g Energy value Total dietary fat Saturated dietary fat Total carbohydrates Sugar carbohydrates Proteins Salt

183 Kcal/801 Kj 0g 0g

48,0 g 45,0 g

da 0 a 0,8 g

da 0,008 a 0,05 g

WHERE AND HOW TO USE Article with very large usage, only to combine with final consumer’s creativity.

By a publication of the Consortium of the safeguard of the Reggio Emilia P.D.O. it is possible to read: “Denomination of Origin Protected Traditional Balsamic Vinegar of Reggio Emilia concerns to the condiment given by grapes musts” This is important to understand that the condiments are balsamic vinegars but we cannot call them in this way because the laws of the “certificated products” forbid that. Condiments, without strict laws of procedural guidelines, are, substantially, the expression of the features of own Acetaie and, often, situate, qualitatively, between the commercial product (Balsamic Vinegar of Modena) and the historical product (Traditionals).

The company produces two types of condiments: now we analyze the “youngers”: they are created with the last grape harvest must, they are not got old, but are subjected to a quick passage in barrel to exalt the taste and the colour. They can be light, when in concentration sugars do not caramelize, or dark if they are cooked in furnace with high flame. During the manufacturing, a moderate amount of wine vinegar is added, who creates sweet and sour taste very agreeably and balanced.

“YOUNG” CONDIMENTS

CASTELLI CONDIMENTS

“YOUNG” CONDIMENTS

“BIANCO” WHITE BALSAMIC CONDIMENT DESCRIPTION Ingredients

Concentrated white grapes must and wine vinegar.

Physical/Chemical Acidity = 5% Features Density = 1,25 Shelf life

3 years conservation. Highly acidity is natural obstacle in the development of unwanted bacteria.

ORGANOLEPTIC FEATURES Appearance

Limpid and brilliant.

Colore

Gold Yellow.

Smell

Persistent, intense, agreeably acetic, fruity.

Flavour

Sweet balanced, fruity.

PACKAGE DESCRIPTION

Gardenia Bottle 100 ml with synthetic top. Vecchia Farmacia Bottle 250 ml with synthetich top and dripless pour spout. RDB bottle 500 ml with synthetic top and dripless pour spout. Bulk product available 3 litre pouch-up.

Nutritional declaration in 100 g Energy value Total dietary fat Saturated dietary fat Total carbohydrates Sugar carbohydrates Proteins Salt

218 Kcal/920 Kj 0g 0g

50,8 g 50,6 g

0,90 g 0,01 g

WHERE AND HOW TO USE Particularly indicated to season summer salads and fish cooked and raw, and it is wanted by clients who do not want to “stain” the dishes.

BIANCO, white balsamic condiment, is composed by approximately 65% of concentrated must of white grapes and approximately 35% of wine vinegar. Young product who has submitted a short passage in barrels for the sharpening of the relationship colour/flavour. It preserves an acidity of approximately 5%, that situates it with the best articles for the summer-salad condiment.

“YOUNG” CONDIMENTS

CASTELLI CONDIMENTS

“YOUNG” CONDIMENTS

“BIANCO” ORGANIC WHITE BALSAMIC CONDIMENT DESCRIPTION Ingredients

Concentrated white grapes must and wine vinegar.

Physical/Chemical Acidity = 5% Features Density = 1,29 BRIX ≈ 61° Shelf life

3 years conservation. Highly acidity is natural obstacle in the development of unwanted bacteria.

ORGANOLEPTIC FEATURES Appearance

Brilliant.

Colore

Amber.

Smell

Persistent, intens, agreeably acetic, aromatic.

Flavour

Sweet balanced, aromatic.

The “BIANCO” produced with organic grapes.

PACKAGE DESCRIPTION

Bellolio or Vecchia Farmacia 250 ml with pouring cap. Bulk product available in 5 litre cans or 3 litre pouch-up..

Nutritional declaration in 100 g Energy value Total dietary fat Saturated dietary fat

218 Kcal/920 Kj 0g 0g

Total carbohydrates Sugar carbohydrates

50,8 g 50,6 g

Salt

0,01 g

Proteins

0,90 g

WHERE AND HOW TO USE Particularly indicated for matured cheese, desserts, fruit and ice-creams.

“YOUNG” CONDIMENTS

“BIANCO” BARRICADED WHITE BALSAMIC CONDIMENT DESCRIPTION Ingredients

Concentrated white grapes must and wine vinegar.

Physical/Chemical Acidity = 5% Features Density = 1,29 BRIX ≈ 61° Shelf life

3 years conservation. Highly acidity is natural obstacle in the development of unwanted bacteria.

ORGANOLEPTIC FEATURES Appearance

Brilliant.

Colore

Amber.

Smell

Persistent, intens, agreeably acetic, aromatic.

Flavour

Sweet balanced, aromatic.

Bianco Barricaded is the same product as “Bianco” sweet and sour, more aromatic and slightly more coloured, for a longer ageing in wood barrels who make it thicker (1,29) and with party-dress for particular presents.

CASTELLI CONDIMENTS

“YOUNG” CONDIMENTS

PACKAGE DESCRIPTION

Vecchia Farmacia bottle 250 ml with synthetic top and dripless pour spout. Dorica bottle 250 ml with screw top and dripless pour spout. RDB bottle 500 ml with synthetic top and dripless pour spout. Bulk available in 5 litres jerry can or 3 litres pouch-up.

Nutritional declaration in 100 g Energy value Total dietary fat Saturated dietary fat Total carbohydrates Sugar carbohydrates Proteins Salt

247 Kcal/1044 Kj 0g 0g

57,9 g 57,8 g

1,00 g 0,02 g

WHERE AND HOW TO USE Particularly indicated for matured cheese, desserts, fruit and ice-creams.

“YOUNG” CONDIMENTS

CASTELLI CONDIMENTS

“YOUNG” CONDIMENTS

“NERUM” BALSAMIC CONDIMENT DESCRIPTION Ingredients

Cooked grapes must with direct flame, wine vinegar. It has not colorants, preservatives and thickeners. It has sulphites.

Physical/Chemical Acidity = 5% Features Density = 1,34 g/l BRIX ≈ 70° Shelf life

Highly conserve (10 years). Ph and sugary concentration are natural obstacles atvthe development of unwanted bacteria.

ORGANOLEPTIC FEATURES Appearance

Limpid and brilliant.

Colore

Brilliant dark brown intense.

Smell

Persistent and sweet.

Flavour

Marked tendency for sweet.

PACKAGE DESCRIPTION

Gardenia Bottle 100 ml with silicon top and gold shrinking capsule. Vecchia Farmacia Bottle 250 ml with dripless pour spout and gold heat shrinking capsule. RDB bottle 500 ml with synthetic top and dripless pour spout. Available bulk in 5 litre cans or 3 litre pouch-ups.

Nutritional declaration in 100 g Energy value Total dietary fat Saturated dietary fat

299 Kcal - 1263 Kj 0g 0g

Total carbohydrates Sugar carbohydrates

69,8 g 69,7 g

Salt

0,07 g

Proteins

1,10 g

WHERE AND HOW TO USE In the kitchen it combines perfectly with simple and composed salads, carpaccios and bresaolas. Also perfect with season fruit and ice-creams.

NERUM is a young product, thick with a marked tendency for the sweet, scented, brilliant, like best balsamics. It is produced with last grapes harvest musts, using Lambrusco Ancellotta grapes (particularly black) and Spergola (particularly sweet). It goes at an important density only with the cooking.

“YOUNG” CONDIMENTS

CASTELLI CONDIMENTS

“YOUNG” CONDIMENTS

“BALSAMICI D’ITALIA” LINE Description Ingredienti

White: concentrated grape must, wine vinegar. Apple: apple juice, wine vinegar. Dark: cooked grape must, wine vinegar.

Caratteristiche chimico/fisiche

Acidity: 5% Density: White 1,25 Apple: 1,29 Dark VII 1,25 Dark XV 1,29 Dark XXV 1,34

Shelf life

Highly storable (3 years for White and Apple, 10 years for dark balsamic). PH and sugar concentration are natural obstacles to the development of unwanted bacteria.

ORGANOLEPTIC FEATURES Variable nutritional table according to the product. PACKAGE Sofia 50 ml bottles in display of 25 pieces. ORGANOLEPTIC FEATURES Variable characteristics depending on the product.

WHERE AND HOW TO USE This selection of products can be combined with any dish, it just depends on the “Chef ” imagination.

The “Italia” display case is a practical counter-top container holding 25 50ml bottles of 3 dark balsamic vinegars with increasing density, 1 white balsamic vinegar and 1 apple balsamic vinegar. On the label there are the silhoutte of the most important monuments of Rome, Milan, Florence, Naples and Venice. Designed for customers who want to taste different products without obligation or as a small souvenir.

“YOUNG” CONDIMENTS

APPLE BALSAMIC CONDIMENT

BLACK CHERRY BALSAMIC CONDIMENT

Description

Description Apple Juice, concentrated grape must, wine vinegar.

Ingredients

Allergens

Physical/Chemical Acidity: ≥ 5% Density: ≥ 1,29 Features

Physical/Chemical Acidity: ≥ 5% Density: ≥ 1,32 Features

Shelf life

Highly preservable (3 years) PH and sugar concentration are natural obstacles in the development of unwanted bacteria.

Shelf life

ORGANOLEPTIC FEATURES

It may contains the natural suplhites contained in the fruits.

Highly preservable (3 years) PH and sugar concentration are natural obstacles in the development of unwanted bacteria.

ORGANOLEPTIC FEATURES

Appearance

Limpid and brilliant.

Appearance

Limpid and brilliant.

Color

Dark red.

Color

Dark violet.

Smell

Persistent, pleasantly acetic, fruity

Smell

Flavour

Sweet, balanced, fruity.

Persistent,intense, pleasantly acetic, fruity.

Flavour

Sweet, balanced, fruity.

PACKAGE Description

Opera bottle 250 ml. RDB bottle 500 ml with pourer cap. Available in bulk in 5 litre cans or 3 litre pouch-ups.

PACKAGE Description

Nutritional declaration in 100 g Energy value Total dietary fat Saturated dietary fat

Opera bottle 250 ml. RDB bottle 500 ml with pourer cap. Available in bulk in 5 litre cans or 3 litre pouch-ups.

Nutritional declaration in 100 g

247 Kcal/1044 Kj 0g 0g

Total carbohydrates Sugar carbohydrates

57,9 g 57,8 g

Salt

0,02 g

Proteins

Cooked grape must, black cherry juice, wine vinegar.

Ingredients

It may contains the natural suplhites contained in the fruits.

Allergens

Amber product with good density that makes it agreeably velvety in the mouth. Welldistinguished with sense of smell and taste the fruity and caramelized notes typical of the apple. The low acidity permits that it is appreciated from who does not appreciate normally sour condiments.

CASTELLI CONDIMENTS

“YOUNG” CONDIMENTS

1,0 g

Energy value Total dietary fat Saturated dietary fat

251 Kcal/1061 Kj 0g 0g

Total carbohydrates Sugar carbohydrates

57,7 g 57,6 g

Salt

0,17 g

Proteins

1,02 g

WHERE AND HOW TO USE

The apple sweet notes are perfect with fruits and desserts or to create a good contrast with cheese or rich salads.

The Balsamic appears dark with violet shades, the Black cherry taste is intense but it is well balanced by sweet and sour scents.

The black cherry gives vivacity to fruits salads or desserts. It could create unexpected combination with seasoned cheese or game meat.

“YOUNG” CONDIMENTS

POMEGRANATE BALSAMIC CONDIMENT

FRUITS OF THE FOREST BALSAMIC CONDIMENT

Description

Description Cooked grape must, pomegranate juice, wine vinegar.

Ingredients

Physical/Chemical Acidity: ≥ 5% Density: ≥ 1,32 Features Shelf life

Highly preservable (3 years) PH and sugar concentration are natural obstacles in the development of unwanted bacteria.

ORGANOLEPTIC FEATURES Limpid and brilliant.

Colore

Dark reddish purple.

Smell

Persistent,intense, pleasantly acetic, fruity.

Flavour

Sweet, balanced, fruity.

PACKAGE Opera bottle 250 ml. RDB bottle 500 ml with pourer cap. Available in bulk in 5 litre cans or 3 litre pouch-ups.

Physical/Chemical Acidity: ≥ 5% Density: ≥ 1,29 Features Shelf life

Total dietary fat Saturated dietary fat

Limpid and brilliant.

Colore

Dark purple.

Smell

Persistent,intense, pleasantly acetic, fruity.

Flavour

Sweet, balanced, fruity.

PACKAGE Description

Opera bottle 250 ml. RDB bottle 500 ml with pourer cap. Available in bulk in 5 litre cans or 3 litre pouch-ups. Nutritional declaration in 100 g

282 Kcal/1194 Kj 0g 0g

Total carbohydrates Sugar carbohydrates

65,0 g 64,9 g

Salt

0,11 g

Proteins

Highly preservable (3 years) PH and sugar concentration are natural obstacles in the development of unwanted bacteria.

Appearance

Nutritional declaration in 100 g Energy value

It may contains the natural suplhites contained in the fruits.

Allergens

ORGANOLEPTIC FEATURES

Appearance

Description

Cooked grape must, Fruits of the forest juice (red currant, blackthorn, blue raspberry, raspberry, blueberry) wine vinegar.

Ingredients

It may contains the natural suplhites contained in the fruits.

Allergens

The balsamic is dark with intense dark reddish purple shades, the sweet and sour pomegranate scent amalgamates perfectly with the cooked grape must ones, the final result is a well balanced product.

CASTELLI CONDIMENTS

“YOUNG” CONDIMENTS

1,2 g

Energy value Total dietary fat Saturated dietary fat

251 Kcal/1061 Kj 0g 0g

Total carbohydrates Sugar carbohydrates

57,7 g 57,6 g

Salt

0,11 g

Proteins

1,02 g

WHERE AND HOW TO USE

The unique flavour of the Pomegranate balsamic condiment marries well with red meat and fish (exceptional with salmon), good also with fruits salads and desserts.

The fruits of the forest balsamic condiment, as the Black cherry one, is perfect with fruits and desserts or it creats a good contrast to seasoned cheese or game meat.

The balsamic is thick and dark purple, the fruits of the forest scent are unique and charming.

“YOUNG” CONDIMENTS

FIG BALSAMIC CONDIMENT

PEAR BALSAMIC CONDIMENT

Description

Description Cooked grape must, fig juice, wine vinegar.

Ingredients

Physical/Chemical Acidity: ≥ 5% Density: ≥ 1,30 Features Shelf life

Highly preservable (3 years) PH and sugar concentration are natural obstacles in the development of unwanted bacteria.

ORGANOLEPTIC FEATURES Limpid and brilliant.

Color

Dark purple.

Smell

Persistent,intense, pleasantly acetic, fruity.

Flavour

Sweet, balanced, fruity.

PACKAGE Opera bottle 250 ml. RDB bottle 500 ml with pourer cap. Available in bulk in 5 litre cans or 3 litre pouch-ups.

Physical/Chemical Acidity: ≥ 4% Density: ≥ 1,29 Features Shelf life

Total dietary fat Saturated dietary fat

Limpid and brilliant.

Color

Amber.

Smell

Persistent,intense, pleasantly acetic, fruity.

Flavour

Sweet, balanced, fruity.

PACKAGE Description

Opera bottle 250 ml. RDB bottle 500 ml with pourer cap. Available in bulk in 5 litre cans or 3 litre pouch-ups. Nutritional declaration in 100 g

282 Kcal/1194 Kj 0g 0g

Total carbohydrates Sugar carbohydrates

65,0 g 64,9 g

Salt

0,11 g

Proteins

Highly preservable (3 years) PH and sugar concentration are natural obstacles in the development of unwanted bacteria.

Appearance

Nutritional declaration in 100 g Energy value

It may contains the natural suplhites contained in the fruits.

Allergens

ORGANOLEPTIC FEATURES

Appearance

Description

Concentrated grape must, pear juice, wine vinegar.

Ingredients

It may contains the natural suplhites contained in the fruits.

Allergens

The balsamic is thick and dark purple, the fig juice when cooked emanate charamel scents that enrich the flavour.

CASTELLI CONDIMENTS

“YOUNG” CONDIMENTS

1,2 g

Energy value Total dietary fat Saturated dietary fat

247 Kcal/1044 Kj 0g 0g

Total carbohydrates Sugar carbohydrates

57,9 g 57,8 g

Salt

0,02 g

Proteins

1,00 g

WHERE AND HOW TO USE

The fig charamel scents are perfect with meat and seasoned cheese. It is good also with both fruits and desserts.

Pear and cheese has always been the perfect mariege, it also good with fruits and desserts.

The balsamic shows a beautiful amber color with golden shades. The intense sweet flavour of the pear stands out and it perfectly bond with cheese and fruits.

“YOUNG” CONDIMENTS

LEMON BALSAMIC CONDIMENT

ORANGE BALSAMIC CONDIMENT

Description

Description Concentrated grape must, wine vinegar, lemon juice.

Ingredients

Acidity: ≥ 6% Density: ≥ 1,27

Shelf life Shelf life

It may contains the natural suplhites contained in the fruits.

Allergens

Acidity: ≥ 6% Density: ≥ 1,29

Shelf life

Highly preservable (3 years) PH and sugar concentration are natural obstacles in the development of unwanted bacteria.

ORGANOLEPTIC FEATURES

Shelf life

Highly preservable (3 years) PH and sugar concentration are natural obstacles in the development of unwanted bacteria.

ORGANOLEPTIC FEATURES

Appearance

Limpid and brilliant.

Appearance

Limpid and brilliant.

Colore

Yellow.

Colore

Orange.

Smell

Persistent,intense, pleasantly acetic, fruity.

Smell

Persistent,intense, pleasantly acetic, fruity.

Flavour

Balanced, slightly astringent.

Flavour

Balanced.

PACKAGE

Description

Opera bottle 250 ml. RDB bottle 500 ml with pourer cap. Available in bulk in 5 litre cans or 3 litre pouch-ups.

Description

Nutritional declaration in 100 g Energy value Total dietary fat Saturated dietary fat

Opera bottle 250 ml. RDB bottle 500 ml with pourer cap. Available in bulk in 5 litre cans or 3 litre pouch-ups. Nutritional declaration in 100 g

247 Kcal/1044 Kj 0g 0g

Total carbohydrates Sugar carbohydrates

57,9 g 57,8 g

Salt

0,02 g

Proteins

Orange juice, concentrated grape must, wine vinegar..

Ingredients

It may contains the natural suplhites contained in the fruits.

Allergens

The white balsamic condiment is combined with the lemon juice to produce an unique balsamic with fresh and summer flavours.

CASTELLI CONDIMENTS

“YOUNG” CONDIMENTS

1,00 g

Energy value Total dietary fat Saturated dietary fat

247 Kcal/1044 Kj 0g 0g

Total carbohydrates Sugar carbohydrates

57,9 g 57,8 g

Salt

0,02 g

Proteins

1,00 g

WHERE AND HOW TO USE

It is perfect with all vegetables but it very good also with desserts, fruits and fish (especially as marinade).

The orange citrusy tones are perfect with salads, fruits, sea foods chicken and pork.

The orange flavour emerges with strong and combines perfectly with the slightly astringent but delicate taste.

“YOUNG” CONDIMENTS

TRUFFLE BALSAMIC CONDIMENT Description Ingredients

Cooked grape must, wine vinegar, refined black truffle, aroma, salt.

Physical/Chemical Acidity: ≥ 5% Features Density: ≥ 1,28 Shelf life

Highly preservable (3 years) PH and sugar concentration are natural obstacles in the development of unwanted bacteria.

Our classic balsamic condiment is enriched by the refined black truffle juice. The truffle intense but harmonius flavour combines very well with the balsamic grape notes.

ORGANOLEPTIC FEATURES Appearance

Limpid and brilliant.

Colore

Dark brown.

Smell

Persistent,intense, pleasantly acetic.

Flavour

Balanced.

CASTELLI CONDIMENTS

“YOUNG” CONDIMENTS

PACKAGE Description

Opera bottle 250 ml. RDB bottle 500 ml with pourer cap. Available in bulk in 5 litre cans or 3 litre pouch-ups.

Nutritional declaration in 100 g Energy value Total dietary fat Saturated dietary fat

251 Kcal - 1061 Kj 0g 0g

Total carbohydrates Sugar carbohydrates

57,7 g 57,6 g

Salt

0,17 g

Proteins

1,02 g

WHERE AND HOW TO USE The truffle balsaic condiment is not a good match for fruits or desserts. It gives its best with beaf, seasoned cheese, eggs and risotto.

Then we produce mature condiments: they are dark, because they are cooked in furnace, with a percentage of wine vinegar of about 20%. After a 3 years aging in durmast barrels, we proceed with sharpening the taste with an ageing that, with a minimum of other two years, it goes at twenty years in bottles of different woods like: mulberry, cherry-tree, pear tree, ash, juniper and a lot of chestnut. The during of the ageing determines, in addition to the taste and the scent, the density and the acidity: the more it gets old, the more it gets thick. This making process bring us to have products with an acidity lower than 6% and therefore they never can call Balsamic Vinegar of Modena even if the components and the making are the same, in different quantitatives, with different times.

“AGED” CONDIMENTS

NERO CASTELLI DESCRIPTION Ingredients

Lambrusco grapes must, cooked with direct flame and aged in diferent woods barrels, wine vinegar. Product totally natural, it has not colorants, preservatives and thickeners.

Physical/Chemical Acidity ≥ 5% Features Density = 1,25 BRIX ≈ 54-55° Shelf life

Highly conserve (10 years). PH and sugary concentration are natural obstacles atvthe development of unwanted bacteria.

ORGANOLEPTIC FEATURES Appearance

Limpid and brilliant.

Colore

Brilliant dark brown intense.

Smell

Persistent, intense and sour.

Flavour

Marked tendency for sour.

NERO CASTELLI is a young product not so thick with a marked tendency for sour, with intense scent with tart notes.

CASTELLI CONDIMENTS

“AGED” CONDIMENTS

PACKAGE DESCRIPTION

Duca Bottle 100 ml silicon top. Rebecca Bottle 250 ml cork top (inside dripless pour spout top). Available in bulk in 5 litre cans or 3 litre pouch-ups.

Nutritional declaration in 100 g Energy value Total dietary fat Saturated dietary fat

218 Kcal - 920Kj 0g 0g

Total carbohydrates Sugar carbohydrates

50,8 g 50,6 g

Salt

0,10 g

Proteins

0,9 g

WHERE AND HOW TO USE In the kitchen it combines perfectly with carpaccios, dips for vegetables and salads. Perfect substitute of traditional wine vinegar.

“AGED” CONDIMENTS

RE CASTELLI DESCRIPTION Ingredients

Lambrusco grapes must, cooked in direct flame, and aged in different wood barrels. Product totally natural, it has not colorants, preservatives and thickeners. It has no more sulphites.

Physical/Chemical Acidity: ≥ 5% Features Density: = 1,29 BRIX ≈ 61° Shelf life

Highly conserve (10 years). PH and sugary concentration are natural obstacles atvthe development of unwanted bacteria.

ORGANOLEPTIC FEATURES Appearance

Limpid and brilliant.

Colore

Dark brown intense.

Smell

Persistent, intense and sweet, agreeably acetic.

Flavour

Sweet and sour balanced, fruity.

RE CASTELLI is a product thick and sweet, at the same time sour in a right balance, with an intense scent. Its fruity flavour makes it delicious and very appreciated.

CASTELLI CONDIMENTS

“AGED” CONDIMENTS

PACKAGE DESCRIPTION

Duca Bottle 100 ml silicon top. Rebecca Bottle 250 ml cork top (inside dripless pour spout top). Available in bulk in 5 litre cans or 3 litre pouch-ups.

Nutritional declaration in 100 g Energy value Total dietary fat Saturated dietary fat

251 Kcal - 1061 Kj 0g 0g

Total carbohydrates Sugar carbohydrates

57,7 g 57,6 g

Salt

0,11 g

Proteins

1,02 g

WHERE AND HOW TO USE In the kitchen it combines perfectly with vegetables or fish risottos, caprese salad, fresh vegetables, in beef fillet, on important cheese, on soft fruit, in ice-creams, etc.

“AGED” CONDIMENTS

CASTELLI CONDIMENTS

“AGED” CONDIMENTS

DODICI CASTELLI DESCRIPTION Ingredients

Lambrusco grapes must, cooked in direct flame, and aged in different wood barrels. Product totally natural, it has not colorants, preservatives and thickeners. It has no more sulphites.

Physical/Chemical Acidity ≥ 5% Features Density ≈ 1,32 BRIX ≈ 66° Shelf life

Highly conserve (10 years). PH and sugary concentration are natural obstacles atvthe development of unwanted bacteria.

ORGANOLEPTIC FEATURES Appearance

Limpid and brilliant.

Colore

Dark brown intense.

Smell

Persistent, sweet, few acetic.

Flavour

Sweet and sour balanced, fruity.

DODICI CASTELLI is a thick product harmoniously balanced, with a flavour almost sweet. Its taste fruity/sweet makes it delicious and very appreciated.

PACKAGE DESCRIPTION

Frasca Bottle 50 ml cork top. Duca Bottle 100 ml silicon top. Available Bellolio Bottle 250 ml cork top (inside dripless pour spout top). All of them closed with sealing wax and packed with cardboard labeled tube. Available in bulk in 5 litre cans or 3 litre pouch-ups.

Nutritional declaration in 100 g Energy value Total dietary fat

Saturated dietary fat

282 Kcal - 1194 kj 0g 0g

Total carbohydrates

65,0 g

Proteins

1,20 g

Sugar carbohydrates Salt

64,9 g

0,11 g

WHERE AND HOW TO USE In the kitchen it combines perfectly raw on meat and fish carpaccios. Ideal for beef fillet, seasoned cheese, soft fruit. Perfect as digestive.

“AGED” CONDIMENTS GIFT BOXES

CASTELLI CONDIMENTS

“AGED” CONDIMENTS GIFT BOXES

Triptych Castelli condiment satisfy many necessities: a present, a tasting togheter, a souvenir for foreign who aprreciate our “Bel Paese”. In an elegant package we include the capacity of the Master of Vinegar and especially: a set five for the salads, a set eight for the meats and a set twelve for the cheese and the fruit, in addition to a funny and useful dropper top.

RECIPE Beans poured soup with shrimps scented “DODICI CASTELLI” Ingredients for 4 people: 300 g of dry beans, 1 laurel leaf, ½ litre vegetable broth, 12 shrimps, 1 shallot, 1 slice garlic, a little twig of fresh rosemary, salt, pepper, 1 glass of Calvados, extra virgin olive oil, some drops of TWELVE CASTELLI. Process: The evening before, dunk in abundant water the beans. The day after, drain and give a wash. Put in a pot 5 spoonfuls of oil and make stew sweetly the cut shallot and the garlic. After 5 minutes, with sweet flame, put in the pot the beans, spice with salt, pepper and 1 laurel leaf, cover with

“AGED” CONDIMENTS GIFT BOXES

Available also the 250 ml version in tube.

two glasses broth and cook for 30 minutes. At the end of the cooking, eliminate the laurel leaf, put the beans in the mixer to obtain a creamy poured soup, regulate the density with another broth and cooking for other 5 minutes. Meanwhile wash the shrimps, remove the carapace and the little intestines. Warm in a pan 4 spoonfuls

of oil and spice with rosemary. Put the shrimps in the pan after spicing them with salt and pepper, after two minutes simmer with calvados and cook for other two minutes. Put the pouring soup into the plates, lay down the shrimps and leave on the pouring soup some drops of DODICI CASTELLI.

CASTELLI CONDIMENTS

“AGED” CONDIMENTS GIFT BOXES

XTRA CASTELLI DESCRIPTION Ingredients

Lambrusco grapes must, cooked in direct flame, and aged in different wood barrels. Product totally natural, it has not colorants, preservatives and thickeners. It has no more sulphites.

Physical/Chemical Acidity ≥ 5% Features Density ≈ 1,33 BRIX ≈ 68° Shelf life

Highly conserve (10 years). PH and sugary concentration are natural obstacles atvthe development of unwanted bacteria.

ORGANOLEPTIC FEATURES Appearance

Limpid and brilliant.

Colore

Dark brown intense.

Smell

Persistent, intense and sweet, few acetic.

Flavour

Sweet balanced, fruity.

XTRA CASTELLI is a product very thick and sweet, in addition is slightly acid in a right balance, with an intense scent with tendency for sweet. Its fruity flavour makes it delicious and very appreciated.

CASTELLI CONDIMENTS

“AGED” CONDIMENTS GIFT BOXES

PACKAGE DESCRIPTION

Calamaio Bottle 100 ml cork top, closed with sealing wax and presented in elegant gift box with pouring cap..

Nutritional declaration in 100 g

Energy value

Total dietary fat Saturated dietary fat Total carbohydrates Sugar carbohydrates Proteins Salt

302 Kcal/1278Kj 0g 0g 69,8 g 69,7 g 1,1 g 0,07 g

WHERE AND HOW TO USE In the kitchen it combines perfectly with meats, game, seasoned cheese, risottos and tortelli with pumpkin. Ideal also as digestive.

“AGED” CONDIMENTS GIFT BOX

CASTELLI CONDIMENTS

“AGED” CONDIMENTS GIFT BOX DUET combinable with two Vecchia Farmacia bottles to choice.

RECIPE Seafood salad with white balsamic condiment. We do not go into how to prepare a seafood salad, we only offer a pleasant alternative to season it, using our White balsamic condiment, a little bit of oil and pepper of our choice to give the fish a pleasant sweet and sour and spicy note without changing the colour.

DUET with bow.

Balsamic Vinegar of Modena, in addition to be appreciated as ingredient of italian kitchen, we have tried to use it as delicious component in combination with fruit and vegetable compotes and… with chocolate in many of its applications.

STRAWBERRY JAM

FIG JAM

DESCRIPTION

Ingredients

Strawberries 45%, Balsamic Vinegar of Modena, 7% (cooked grapes must, wine vinegar), lemon. Fruit used: 57 g X 100 g

Ingredients

3 years.

Shelf life

Shelf life PACKAGE

Figs 48%, sugar, BalsamicVinegar of Modena 5% (cooked grapes must, wine vinegar), lemon. Fruit used: 55 g X 100 g

Scents and flavours of strawberries stay well with the aroma of the Balsamic Vinegar of Modena originating a frangrant and exciting taste.

3 anni.

PACKAGE

Description

Glass jar with bronze top for format 110 g.

Description

Glass jar with bronze top for format 100 g and green top for format 350 g

ORGANOLEPTIC FEATURES

Appearance

Velvety.

Appearance

Velvety, fruit seeds visible.

Smell

Delicate, agreeably acetic, sweet.

Smell

Sweet, agreeably acetic, fruity.

Colore

Dark ruby red.

Flavour

Colore

Sweet fruity.

Energy value Total dietary fat Saturated dietary fat Total carbohydrates Sugar carbohydrates Proteins Salt

Red greenish.

Flavour

Sweet balanced.

Nutritional declaration in 100 g

COMPOTES WITH BALSAMIC VINEGAR OF MODENA

“CASTELLI” GLUTTONY

COMPOTES WITH BALSAMIC VINEGAR OF MODENA

231 kcal- 979 kj 0g 0g

56,0 g 55,0 g 0,5 g 0g

Energy value Total dietary fat Saturated dietary fat Total carbohydrates Sugar carbohydrates Proteins Salt

304 kcal- 1294 kj 0g 0g

74,0 g 72,0 g 0,8 g 0g

WHERE AND HOW TO USE

To combine with fresh cheese or average aging. Perfect with goat cheese. Ideal to spread on the bread for breakfasts and snacks or delicious pies.

To combine with average and large aging cheese, also spicy. Perfect with aging Robiola of Roccaverano, hard Bra, Castelmagno, Taleggio, etc… Ideal to spread on the bread for breakfasts and snacks or delicious pies.

Balsamic Vinegar of Modena exalts the fig pulp creating a perfect combination.

PEARS JAM

RED ONIONS JAM

DESCRIPTION

Ingredients

Pears 41%, sugar, wine Piemonte D.O.C. Moscato, Balsamic Vinegar of Modena 1%, lemon. Fruit used: 63 g X 100 g

Ingredients

3 years

Shelf life

Shelf life PACKAGE

Red Onions 45%, sugar, Balsamic Vinegar of Modena 11% (cooked grapes must, wine vinegar), salt. Onions used: 61 g X 100 g

Scents and flavours of strawberries stay well with the aroma of the Balsamic Vinegar of Modena originating a frangrant and exciting taste.

3 years

PACKAGE

Description

Glass vase with bronze top for format 110 g and green top for format 350 g

Description

Glass vase with bronze top for format 100 g and green top for format 350 g

ORGANOLEPTIC FEATURES

Appearance

Velvety.

Appearance

Ground onion.

Smell

Delicate, sweet, fruity, acetic.

Smell

Persistent, intense, balsamic.

Colore

Gold Yellow.

Flavour

Colore

Delicate, sweet, fruity, acetic.

Energy value Total dietary fat Saturated dietary fat Total carbohydrates Sugar carbohydrates Proteins Salt

Dark violet.

Flavour

Nutritional declaration in 100 g

COMPOTES WITH BALSAMIC VINEGAR OF MODENA

“CASTELLI” GLUTTONY

COMPOTES WITH BALSAMIC VINEGAR OF MODENA

Determined.

Nutritional declaration in 100 g

219 kcal- 929 kj 0g 0g

53,0 g 52,0 g 0,7 g 0g

Energy value Total dietary fat Saturated dietary fat

212 kcal- 901 kj 0g 0g

Total carbohydrates Sugar carbohydrates

52,0 g 50,0 g

Salt

0,38 g

Proteins

WHERE AND HOW TO USE

Explosion of scents and flavours to combine with marbled and of average aging cheese. Good with Grana, Gorgonzola, Raschera, Pecorino, Robiola, Fontina, etc… Perfect to spread on the bread for breakfasts or delicious pies.

To combine with mature cheese, good with Castelmagno, mature Formi de Mut, fossa cheese, Gorgonzola, etc… For the fullness its flavour it combines well also with meat dishes.

0,6 g

The delicacy of the red onion permits to obtain this compote with taste very delicated and charming.

CHERRIES AND RED ONION CHILI PEPPERS JAM JAM DESCRIPTION

DESCRIPTION

Ingredients

Cherries 46%, sugar, wine Piemonte D.O.C. Moscato, Balsamic Vinegar of Modena 4%, lemon, chili pepper 0,3%. Fruit used: 66 g X 100 g

Ingredients

Red Onions 60%, sugar, Barbera d’Alba wine DOP, Balsamic Vinegar of Modena. 1% extra virgin olive oil, salt. It could have celery trace.

Shelf life

3 years.

Shelf life

3 years.

With the delicious flavour of the cherry, the “shiver” of the chili pepper, to create extravagant combinations.

PACKAGE

PACKAGE Description

Glass jar with bronze top for format 110 g and green top for format 350 g

Description

Glass jar with bronze top for format 100 g and green top for format 350 g

ORGANOLEPTIC FEATURES

Appearance

Soft.

Appearance

Onion Julienne.

Smell

Persistent, intense, agreeably acetic, sweet.

Smell

Persistent, intense, agreeably acetic.

Colore

Flavour

Dark red .

Colore

Sweet balanced, pungent.

Flavour

Nutritional declaration in 100 g Energy value Total dietary fat Saturated dietary fat Total carbohydrates Sugar carbohydrates Proteins Salt

COMPOTES WITH BALSAMIC VINEGAR OF MODENA

“CASTELLI” GLUTTONY

COMPOTES WITH BALSAMIC VINEGAR OF MODENA

Violet.

Intense, pungent, balsamic.

Nutritional declaration in 100 g

234 kcal - 994 kj 0g 0g

57,0 g 55,0 g 0,7 g 0g

Energy value Total dietary fat Saturated dietary fat

254 kcal - 1076 kj 0,4 g 0,1 g

Total carbohydrates Sugar carbohydrates

59,0 g 58,0 g

Salt

0,02 g

Proteins

1,9 g

WHERE AND HOW TO USE

To try with goat cheese, taleggio, pecorino, Gorgonzola, etc… A winning risk with plane ice-cream.

It can combine with average and large aging cheese. Ideal for foie gras, raw fish, grilled tuna and raw.

Selected onions, cut with Julienne method and combined with Balsamic Vinegar of Modena, create a delight with a captivating and delicate taste.

COMPOTES WITH BALSAMIC VINEGAR OF MODENA

SWEET AND SOUR PICKLED VEGETABLES DESCRIPTION Ingredients

Vegetables in variable proportion 57%, carrots, zucchini, cauliflower, pepper, water, white wine, wine vinegar, sugar, salt. It could have celery trace.

Shelf life

3 years.

PACKAGE Description

Glass jar with bronze top for format 560 g and green top for format 1650 g

Wonderful vegetables embellished totally by the fresh, immersed in a delicated sweet and sour.

“CASTELLI” GLUTTONY

COMPOTES WITH BALSAMIC VINEGAR OF MODENA

ORGANOLEPTIC FEATURES Appearance

Vegetables in pieces

Smell

Delicately sweet and sour

Colore

Flavour

Colourful

Delicately sweet and sour

Nutritional declaration in 100 g

Energy value

Total dietary fat Saturated dietary fat Total carbohydrates Sugar carbohydrates Proteins Salt

43 kcal - 181 kj

0g 0g 9,0 g 6,5 g 0,9 g 2,0 g

WHERE AND HOW TO USE Its refinement can combine it with mixed dishes of cured meats, meats, fish, etc…

GOLOSITÀ “CASTELLI” PER LA RISTORAZIONE

“CASTELLI” GLUTTONY

GOLOSITÀ “CASTELLI” PER LA RISTORAZIONE

SALT WITH BALSAMIC VINEGAR OF MODENA Description Ingredients

Whole sea salt, Balsamic Vinega of Modena.

Allergens

None

Conservation and transport

Store at a temperature between 18° and 22°C, in a dry place, away from heat sources.

Shelf life

Highly preservable (5 years).

ORGANOLEPTIC FEATURES Appearance

Granulare.

Color

Brown.

Smell

Intense balsamic.

Sapore

Balanced.

PACKAGE Description

160 g glass jar with grinder. Nutritional declaration in 100 g

Energy value

Total dietary fat Saturated dietary fat Total carbohydrates Sugar carbohydrates Proteins Salt

15 Kcal/62 Kj 0g 0g 3,4 g 3,3 g 0,06 g 94 g

WHERE AND HOW TO USE Good on grilled vegetables and eggs but at its best with meat or fish fillets.

The integral sea salt from the Culcasi saltworks, a Slow Food presidium and certified Italian excellence, is cultivated using methods recognised as a UNESCO heritage site. It is then combined with our BALSAMIC VINEGAR OF MODENA, aged for several years in oak barrels, to create a Salt with an intense aroma that gives dishes unique flavours.

ACETAIA CASTELLI

LAMBRUSCO

ACETAIA CASTELLI

VECCHIA VIGNA LAMBRUSCO MANTOVANO P.D.O. DESCRIPTION Typology and denomination: Lambrusco of Mantova P.D.O. Red Dry Sparkling Wine. Production Area: Districts from Poggio Rusco to Quistello. Vine variety and grapes: Lambrusco Salamino, Maestri, Marani, Lambrusco Viadanese Vinification: Red vinification, with maceration on the skin. Cleaning of the must and fermentation with controlled temperature with selected yeasts. Re-fermentation with foam. Gradation: 11% vol. Service temperature: 12°-14° C

PACKAGE Description: 750 ml bottle with red capsule. BOUQUET Sparkling wine with intense and fruity scent; it presents a mature red fruit flavour with cherry aroma. Red ruby intense colour. Foam persistent.

WHERE AND HOW TO USE It accompanies perfectly first dishes with strong flavour like cappelletti, lasagne or sausage risotto, pig or beef meat.

Iotti Danilo’s Farm was born as producer of Lambrusco grapes, that were brought to the close wine cooperative to produce perfect wines, while Balsamic Vinegar was a collateral product, result of the great passion for a typical product.

ACETAIA CASTELLI

“CASTELLI” FOR THE POURING

PRIVATE LABEL

Barrel or pouch-up with 3 litre bag with every Acetaia Castelli balsamic except

Andrea Iotti, fourth generation, in addition to complete the products game, has

traditionals and creams.

worked for synergies wih alimentaristes who use a balsamic vinegar without

exportation problems. With the purchase of modern equipment that does not

PRIVATE LABEL

POURING

ACETAIA CASTELLI

modify the “know how” of the old recipes, the Firm applies in “private label” market.

Understanding the necessities of a “consumer” market, we defend with pride

and satisfactionour philosophy: is better a little bit but good, in constrast with more but like others.

HACCP CERTIFICATION

ACETAIA CASTELLI

Acetaia Castelli

Via Castelli, 7 - 42010 Rio Saliceto (RE) Tel. 0522.739009 - Fax 0522.738016 commerciale@acetaiacastelli.it - export@acetaiacastelli.it www.acetaiacastelli.it

ACETAIA CASTELLI 2021 CATALOG

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