Fig Flavored Balsamic Cream La Chinata

Fig Flavored Balsamic Cream La Chinata

Fig Flavored Balsamic Cream La Chinata

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Rating: 5
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Shipping time: 24 - 72 h
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Aceto Balsamico di Modena IGP (70%) (wine vinegar, concentrated grape must, coloring (caramel)) (sulfites), sugar, glucose-fructose syrup, thickener (modified starch, xanthan), flavor.

Nutritional values per 100.0 g
Energy value 811 kJ / 191 kcal
Fat (g) 0 g
of which saturates (g) 0 g
Carbohydrate (g) 45 g
of which sugars (g) 41 g
Protein (g) 0 g

Sierra de Gata (Spain)

Store in a cool, dry place away from light and heat sources. Once opened, refrigerate and consume within 3 months.

Mark: La Chinata

Net weight:

Preservation method: Store in a cool, dry place away from light and heat sources. Once opened, refrigerate and consume within 3 months.
Discover the exquisite fig-flavored balsamic cream, handcrafted by La Chinata. Ideal for enhancing the taste of meats, fish, and salads, this gourmet product is perfect for special moments. Its versatility also allows enjoyment in desserts, fruits, or ice creams. A delicious experience you cannot miss!
The fig-flavored balsamic cream from La Chinata is a gourmet product that is handcrafted from the maceration of natural figs. This technique preserves all the properties and flavors of one of the most emblematic fruits. This balsamic vinegar contains 70% of Aceto Balsamico di Modena IGP and is not only delicious but also perfect for pairing with a wide variety of dishes. You can use it to enhance the flavor of meats, fish, and salads. Additionally, it is ideal for grilled vegetables, carpaccio, or even aged cheeses. It adds a special touch to fruit salads and ice creams, making it a versatile choice for any meal or celebration. One of its charms is its ease of use while maintaining a perfect balance between sweetness and acidity. To ensure freshness and quality, it is recommended to store it in a cool, dry place, away from light and heat sources, and to keep it refrigerated after opening.
The product information has been processed automatically, so it may contain errors. In case of doubt, please contact us.

Ingredients

Aceto Balsamico di Modena IGP (70%) (wine vinegar, concentrated grape must, coloring (caramel)) (sulfites), sugar, glucose-fructose syrup, thickener (modified starch, xanthan), flavor.

Otras características

Mark: La Chinata

Preservation method

Store in a cool, dry place away from light and heat sources. Once opened, refrigerate and consume within 3 months.

Source

Sierra de Gata (Spain)

Nutritional information

Nutritional values per 100.0 g
Energy value 811 kJ / 191 kcal
Fat (g) 0 g
of which saturates (g) 0 g
Carbohydrate (g) 45 g
of which sugars (g) 41 g
Protein (g) 0 g

More information

Net weight:

Discover the exquisite fig-flavored balsamic cream, handcrafted by La Chinata. Ideal for enhancing the taste of meats, fish, and salads, this gourmet product is perfect for special moments. Its versatility also allows enjoyment in desserts, fruits, or ice creams. A delicious experience you cannot miss!
The fig-flavored balsamic cream from La Chinata is a gourmet product that is handcrafted from the maceration of natural figs. This technique preserves all the properties and flavors of one of the most emblematic fruits. This balsamic vinegar contains 70% of Aceto Balsamico di Modena IGP and is not only delicious but also perfect for pairing with a wide variety of dishes. You can use it to enhance the flavor of meats, fish, and salads. Additionally, it is ideal for grilled vegetables, carpaccio, or even aged cheeses. It adds a special touch to fruit salads and ice creams, making it a versatile choice for any meal or celebration. One of its charms is its ease of use while maintaining a perfect balance between sweetness and acidity. To ensure freshness and quality, it is recommended to store it in a cool, dry place, away from light and heat sources, and to keep it refrigerated after opening.
The product information has been processed automatically, so it may contain errors. In case of doubt, please contact us.

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