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Characteristics Filippo Berio Glaze with Balsamic Vinegar of Modena.
Length, IN | 1.944 |
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Height, IN | 7.635 |
Width, IN | 1.944 |
Weight, LB | 0.74 |
Units In Package | 1 |
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Package Type | BOTTLE |
Package Size, FL OZ | 8.4 |
Net Weight, FL OZ | 8.4 |
Seasonal | N |
Ingredients | Aceto Balsamico Di Modena P.G.I (60%) (Balsamic Vinegar of Modena: Wine Vinegar*, Concentrated Grape Must*, Colouring Agent: Ammonia Sulphite Caramel*), Sugar, Glucose Syrup, Grape Juice, Modified Corn Starch, Xanthan Gum (Thickening Agent). |
Recycle Codes | 5 |
Temperature Indicator | Shelf Stable |
Vitamins And Minerals | Amount Per Serving: Vit. D 0mcg. Calcium 4mg. Iron 0mg. |
Directions | Keep cool, far from light sources. Once opened, it should be kept in the refrigerator. |
Marketing Description | Filippo Berio® Glaze with Balsamic Vinegar of Modena. Since 1867. Net 8.4 fl oz (250 ml). |
Other Description | Expertly crafted by Filippo Berio, Glaze with "Aceto Balsamico di Modena P.G.I.", our Balsamic Vinegar of Modena has been magically transformed into its richest, creamiest form. Whether your dish is sweet or savory, this glaze adds a striking splash of tanginess and artistic flair to your creations. Try it as a glaze for beef, pork, ham or chicken, a condiment for sandwiches and pizza, and as syrup on grilled fruit or ice cream. Visit: www.filippoberio.com. |
Ecommerce Description | Filippo Berio® Glaze with Balsamic Vinegar of Modena. Expertly crafted with "Aceto Balsamico di Modena P.G.I.", our Balsamic Vinegar of Modena has been magically transformed into its richest, creamiest form. Whether your dish is sweet or savory, this glaze adds a striking splash of tanginess and artistic flair to your creations. |
Number Of Servings | 17 |
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Energy | 27 |
Total Fat, g | 0 |
Saturated Fat, g | 0 |
Trans Fat, g | 0 |
Cholesterol, mg | 0 |
Sodium, mg | 11 |
Carbohydrates, g | 6.8 |
Dietary Fiber, g | 0 |
Sugars, g | 6.8 |
Protein, g | 0 |
Daily Percent Of Calcium | 0 |
Daily Percent Of Iron | 1 |
Potassium, mg | 51 |
Daily Percent Of Vitamin D | 0 |