Balsamic vinegar with truffle

Truffle Balsamic from Il Denso

The truffle balsamic vinegar by Giuseppe Giusti is a savory truffle balsamic based on the award-winning Il Denso. Genuine black truffles are aged in the barrel with the balsamic—no artificial laboratory truffle flavoring, but rather fungus from the wood.

Balsamic vinegar with truffle, the Condimento Tartufo, is a savory truffle balsamic from Giuseppe Giusti in Modena. Dried black truffles are placed directly into the barrel with the balsamic, where they mature together until the sweetness and earthiness are completely fused. This is how the truffle balsamic achieves its deep, authentic aroma.

It is based on the popular 3 Medaglie d'Oro Il Denso, which is why this truffle balsamic possesses the same pleasant density of 1.32. Earthy, savory, and velvety, it coats hearty dishes without any sharp acidity. The fact that a genuine balsamic serves as the base lifts it far above common truffle oil. A small luxury for the kitchen in a 100 ml bottle.

Earthy truffles, mild and deep

The balsamic vinegar with truffle has a strong scent of black truffle; when eaten, the earthy spiciness combines with the dense sweetness of the Il Denso to create a long, full finish.

Earthy, savory, and velvety, the truffle settles over the dark balsamic and makes it hearty. You can taste that real truffles were aged in the barrel—the aroma is deep and round, not overpowering like cheap truffle oil. You can find the pure base for it in the 3 Medaglie d'Oro Il Denso, completely without fungus.

Hearty with pasta, risotto, and egg

The truffle balsamic loves hearty cuisine, fresh pasta, risotto, omelets, cheese fondue, scrambled eggs, and aged cheese.

A few drops over fresh tagliatelle or a creamy risotto immediately smell of truffle. Drizzled over soft scrambled eggs or an omelet, it turns breakfast into a little feast, and it adds earthy depth to aged cheese. It even elevates simple mashed potatoes or a mushroom pan to a new level with just a few drops. A drizzle of good olive oil alongside rounds off the dish.

As with all condimenti, it should be used raw and only added to the dish at the end, as high heat for a long time strips the truffle of its aroma. If you prefer something fruitier and sweeter, try the balsamic vinegar with fig from the same line.

Genuine truffles from the oldest Acetaia

The balsamic vinegar with truffle is created by aging dried black truffles directly in the barrel with the balsamic until the flavors are perfectly balanced.

The Acetaia Giuseppe Giusti dates back to the 16th century and has been passing down its expertise for over 400 years. As early as 1863, the vinegar merchant from Modena defined the golden ingredients: good grapes, good barrels, and time, according to Giuseppe Giusti. In 1929, the house was appointed a purveyor to the Royal House of Savoy.

This means even a savory condimento receives the care of a great balsamic house, from the selection of the truffles to the aging in old wood. The truffle balsamic is available in a 100 ml bottle, just right for an aroma that requires only a few drops.

For those who love truffles but shy away from the effort of fresh tubers, this is the simple and honest answer to keep in the cupboard. You can find further vinegars and other condimenti in our balsamic selection. Genuine truffles from the barrel—nothing more is needed for a grand performance.