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Characteristics Filippo Berio Black Truffle Glaze with Balsamic Vinegar of Modena.
Length, IN | 1.944 |
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Height, IN | 7.635 |
Width, IN | 1.944 |
Weight, LB | 0.76 |
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*), Concentrated Grape Juice, Modified Corn Starch, Truffle (1%), Xanthan Gum (Thickening Agent), Flavoring. |
Recycle Codes | 5 |
Temperature Indicator | Shelf Stable |
Vitamins And Minerals | Amount Per Serving: Vit. D 0mcg. Calcium 6mg. Iron 0mg. |
Directions | Keep cool, far from light sources. Once opened, it should be kept in the refrigerator. |
Marketing Description | Filippo Berio® Black Truffle Glaze with Balsamic Vinegar of Modena. Since 1867. Net Wt 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. This truffle flavored glaze adds a striking splash of deep mushroom earthiness to your creations. Add it as a part of your personal touch of eggs, grilled meats, pizza, and pasta dishes. Visit www.filippoberio.com. |
Ecommerce Description | Filippo Berio® Black Truffle Glaze with Balsamic Vinegar of Modena. Our Balsamic Vinegar of Modena has been magically transformed into its richest, creamiest form. This truffle flavored glaze adds a striking splash of deep mushroom earthiness to your creations. Add it as a part of your personal touch of eggs, grilled meats, pizza, and pasta dishes. |
Number Of Servings | 17 |
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Energy | 20 |
Total Fat, g | 0.0 |
Saturated Fat, g | 0 |
Trans Fat, g | 0 |
Cholesterol, mg | 0 |
Sodium, mg | 25 |
Carbohydrates, g | 5 |
Dietary Fiber, g | 0 |
Sugars, g | 8 |
Protein, g | 0 |
Daily Percent Of Calcium | 0 |
Daily Percent Of Iron | 1 |
Potassium, mg | 83 |
Daily Percent Of Vitamin D | 0 |