{"title":"Puro","description":"\u003ch2\u003ePuro: Condimenti aus Modena\u003c\/h2\u003e\n\u003cp\u003ePuro ist eine Marke der ALICO S.r.l. aus Sorbara di Bomporto in der Provinz Modena, zu der auch Fattoria Estense und Villa Estense gehören. Unter dem Namen Puro bündelt Alico seine Condimenti, hergestellt in Sorbara, wo die Firma ihren Sitz hat. Condimento heißt Würzmittel: Anders als ein Aceto Balsamico di Modena IGP folgt es keinem festen Regelwerk für Zusammensetzung und Reifung. Das lässt Raum für mehr Most, eine mildere Säure und eine weiche, runde Würze. Auf den Etiketten steht „invecchiato in barriques\", also in kleinen Eichenfässern gereift.\u003c\/p\u003e\n\u003ch2\u003eDer dunkle Condimento\u003c\/h2\u003e\n\u003cp\u003eDer \u003ca href=\"\/en\/products\/puro-condimento-aceto-balsamico-di-modena\"\u003ePuro Condimento Aceto Balsamico di Modena\u003c\/a\u003e verbindet Aceto Balsamico di Modena IGP mit gekochtem Traubenmost und kommt in der 250-ml-Flasche. Er glänzt tiefschwarz, schmeckt voll und ausgewogen, die Süße des Mosts steht vorn. Seine Farbe stammt allein vom Most, ohne Zuckerfarbstoff. Er passt zu frischem und gereiftem Käse, zu gegrilltem Gemüse und Braten, und ein paar Tropfen machen sich auch auf Erdbeeren oder Vanilleeis gut.\u003c\/p\u003e\n\u003ch2\u003eCondimento Bianco: der weiße Balsamico\u003c\/h2\u003e\n\u003cp\u003eWas oft weißer Balsamico oder Balsamico bianco genannt wird, heißt bei Puro Condimento Bianco. Der \u003ca href=\"\/en\/products\/puro-condimento-bianco-di-modena\"\u003ePuro Condimento Bianco di Modena\u003c\/a\u003e in 250 ml entsteht aus Weinessig und rektifiziertem, also gereinigtem und entfärbtem, konzentriertem Traubenmost. Er schmeckt mild-säuerlich nach Traube und lässt Spargel, Fisch, helle Saucen und Kartoffelsalat in ihrer Farbe. Der \u003ca href=\"\/en\/products\/puro-condimento-bianco-di-modena-500-ml\"\u003ePuro Condimento Bianco 500 ml\u003c\/a\u003e ist ein eigenes Produkt: Auf dem Etikett steht „High Density\", im Handel heißt er auch Bianco Nocturne. Er fließt dichter und kommt eher tropfenweise auf den fertigen Teller. Klassischen Aceto Balsamico di Modena IGP in den Stufen Bronze, Silber und Gold findest du bei der Schwestermarke \u003ca href=\"\/en\/collections\/fattoria-estense\"\u003eFattoria Estense\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003ePuro online bestellen\u003c\/h2\u003e\n\u003cp\u003eBei Leni \u0026amp; Hans bekommst du die Condimenti von Puro in 1–3 Tagen bei dir. Lagere die Flaschen kühl, trocken und gut verschlossen.\u003c\/p\u003e","products":[{"product_id":"puro-condimento-aceto-balsamico-di-modena","title":"Puro Condimento Balsamic Vinegar of Modena","description":"\u003ch2\u003ePuro Condimento Aceto Balsamico di Modena. Dark balsamic-based condiment from Modena – aged in barriques, full-bodied and shiny black.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePuro Condimento Aceto Balsamico di Modena\u003c\/strong\u003e is a dark condiment made from Aceto Balsamico di Modena PGI and cooked grape must with 4% acidity. This 250 ml bottle contains the dark condiment variety from Puro, a brand of Alico based in Sorbara. According to the label, it is aged in barriques.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePuro Condimento by Alico\u003c\/strong\u003e is not a classic vinegar, but a condiment. The Italian word simply means seasoning. Unlike Aceto Balsamico di Modena PGI, a condiment does not have to meet strict requirements regarding acidity or production methods. This gives producers leeway for blends with more must and less acidity. According to the list of ingredients, Puro is a combination of Aceto Balsamico di Modena PGI and cooked grape must. Cooked must is grape juice that is boiled down for a long time until it is dark, dense, and sweet. This creates a seasoning that tastes rounder and softer than a pure balsamic vinegar.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eIn the glass, the Puro shows a deep, glossy black. According to the dealer's description, it unfolds a long-lasting, complex aroma and a full, balanced taste. The sweetness of the cooked must is at the forefront, followed gently by the 4% acidity. Maturation in wood provides a warm depth. It does not need caramel color for this; the color comes from the must. Those looking for a sharp, acidic vinegar for pickling will find the Puro too sweet and mild.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003ePuro is more versatile than a pure vinegar. According to the retailer, it pairs well with salads and dips, grilled vegetables, and roasts. For a salad with arugula, pear, and walnuts, a single teaspoon with a little olive oil is enough. Grilled eggplants, zucchini, and radicchio get a few drops as soon as they come off the grill. Drizzle it over a roast beef or a piece of lamb just before serving. For a quick dip, stir a spoonful of Puro with good olive oil and a pinch of salt in a small bowl and dunk fresh bread into it.\u003c\/p\u003e\n\n\u003cp\u003eIt is also intended for cheese, both fresh and aged. Try it with burrata, ricotta, or a piece of Parmigiano Reggiano. And because it is so rounded, it also pairs well with sweets: the retailer mentions cake, ice cream, and fruit salad. A few drops over strawberries with fresh pepper or over vanilla ice cream show how well acidity and sweetness play together here. Store the bottle in a cool, dry place.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place a piece of Parmigiano on a board, put a drop of Puro on each chunk, and serve the whole thing as an aperitif. Add a few olives and white bread, and the evening can begin.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003ePuro is a brand of Alico S.r.l. from Sorbara di Bomporto in the province of Modena. The brands Villa Estense and Fattoria Estense are also produced under the same roof. Puro is therefore not its own small manufactory, but the condiment line of a balsamic producer from Modena.\u003c\/p\u003e\n\n\u003cp\u003eThe label reads \"antico condimento di modena – puro – invecchiato in barriques\". Invecchiato means aged or matured. Barriques are small oak barrels, known primarily from winemaking. According to the dealer, cooked grape must and wine vinegar are aged in them. Puro contains sulfites.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003ePuro is for anyone looking for a rounded, dark balsamic to refine dishes and who wants to use it generously in everyday life. It is perfect for people who like to serve cheese, grilled vegetables, and salad with a drop of seasoning. Those looking for a classic, organic Aceto Balsamico di Modena PGI should opt for the \u003ca href=\"\/en\/products\/aceto-balsamico-di-modena-bio\"\u003eVilla Estense Organic\u003c\/a\u003e. The light version is available as \u003ca href=\"\/en\/products\/puro-condimento-bianco-di-modena\"\u003ePuro Condimento Bianco\u003c\/a\u003e. Everything from Sorbara can be found on our page for \u003ca href=\"\/en\/collections\/hersteller-villa-estense\"\u003eVilla Estense and Puro\u003c\/a\u003e. It is not suitable for people who must avoid sulfites.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eCooked grape must and balsamic from Modena, aged in barriques – the dark condiment from Puro for cheese, salad, and grilled vegetables.\u003c\/em\u003e\u003c\/p\u003e","brand":"Puro","offers":[{"title":"250 ml","offer_id":57548290589004,"sku":"046WIL3756","price":10.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/046WIL3756.png?v=1791195792"},{"product_id":"puro-condimento-bianco-di-modena","title":"Puro White Condiment of Modena","description":"\u003ch2\u003ePuro Condimento Bianco di Modena. White condiment made from wine vinegar and grape must – light, mildly acidic, and aged in oak barrels.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePuro Condimento Bianco di Modena\u003c\/strong\u003e is a light condiment made from wine vinegar and concentrated grape must with 4% acidity. It comes from Puro, a brand belonging to the balsamic producer Alico from Sorbara near Modena. The bottle contains 250 ml; according to the retailer, the contents are aged in oak barrels.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePuro Condimento Bianco by Alico\u003c\/strong\u003e is what is often called \"white balsamic\" in the supermarket. Strictly speaking, the term is inaccurate. An Aceto Balsamico di Modena IGP is dark because its grape must is cooked until it caramelizes and takes on color. For a white condiment, however, a light must is used. For the Puro Bianco, the retailer specifies rectified, concentrated grape must. Rectified means that the must is clarified and decolorized before being thickened. What remains is primarily the sweetness of the grape, without the dark color and the roasted notes of cooked must. This light must is blended with wine vinegar. The result is called in Italian \u003cem\u003econdimento bianco\u003c\/em\u003e, or white condiment. With 4% acidity, it is significantly milder than a classic wine vinegar. Unlike Aceto Balsamico di Modena IGP, the production of a \u003cem\u003econdimento\u003c\/em\u003e is not strictly regulated, and a minimum acidity level is not mandatory. It has been one of our most popular vinegars for years.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eIn the glass, the Puro Bianco shows a light color. It smells of grapes and wine, fresh and slightly sweet. On the palate, it begins mildly, with the sweetness of the must coming through first. This is followed by the acidity, which is clear but soft. At 4%, it is not sharp; it rounds everything off.\u003c\/p\u003e\n\n\u003cp\u003eMaturation in oak gives the condiment a delicate depth. According to the label, it is \"invecchiato in barriques,\" meaning aged in small wooden barrels. The wood remains in the background, allowing the grape to take center stage. The finish is short and clean, without a bitter aftertaste.\u003c\/p\u003e\n\n\u003cp\u003eThe biggest difference compared to dark balsamic is seen on the plate. A dark \u003cem\u003eaceto\u003c\/em\u003e stains everything it touches brown. The Puro Bianco leaves colors as they are. White asparagus stays white, a light sauce stays light, and a potato salad retains its color.\u003c\/p\u003e\n\n\u003cp\u003eThose expecting the depth and sweetness of a long-aged dark \u003cem\u003econdimento\u003c\/em\u003e will find the Bianco too light. It is a condiment for light, fresh cuisine. Its strength lies in the interplay with other ingredients rather than solo on a spoon. A drop neat still shows you well how the sweetness and acidity interact.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eIts place is in light cuisine. For a dressing for lamb's lettuce or chicory, whisk together one part Puro Bianco with two to three parts rapeseed oil, a little honey, and freshly ground pepper. The same mixture with olive oil pairs well with a salad of fennel, orange, and black olives. A lentil salad with radishes and parsley gains a fresh acidity from it.\u003c\/p\u003e\n\n\u003cp\u003eFor fish, it is a mild alternative to lemon. A pan-seared trout fillet, pickled herring with apple and onion, or tuna tartare can handle a few drops. Stirred into a mustard-dill sauce for salmon, it provides acidity and fruitiness while keeping the sauce light. Poultry also enjoys it, for example in a marinade of oil, thyme, and garlic for chicken thighs.\u003c\/p\u003e\n\n\u003cp\u003eIn spring, it is a partner for white and green asparagus. A quick sauce is created with melted butter, a splash of Puro Bianco, and fresh herbs. A cucumber salad with sour cream and dill also only needs a spoonful of it.\u003c\/p\u003e\n\n\u003cp\u003eIt can also be used for dessert. Peach or nectarine slices, marinated with a little Puro Bianco and mint, make a quick treat. A splash also pairs well with fresh goat cheese and figs. Store the bottle in a cool, dry place and keep it well sealed.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Soak red onion rings for an hour in a mixture of Puro Bianco, water, and a pinch of salt. They become mild, slightly sweet, and go well on fish sandwiches, salads, and tacos.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003ePuro belongs to Alico S.r.l., a balsamic producer from Sorbara. The town is part of the Bomporto municipality in the province of Modena, in the heart of Emilia-Romagna. The production of balsamic has a long tradition around Modena. According to the company profile, Alico was founded in the late 80s with the idea of combining family tradition, expertise, and passion for Aceto Balsamico di Modena.\u003c\/p\u003e\n\n\u003cp\u003eToday, the company operates with a modern, flexible production system and a network of selected suppliers, according to its own statements. Strict certification standards are part of this, the profile notes. Several brands are created under the Alico umbrella. Villa Estense and Fattoria Estense stand for Aceto Balsamico di Modena IGP, while Puro stands for the \u003cem\u003econdimenti\u003c\/em\u003e. Puro is therefore not an independent small manufacture, but a line of the house.\u003c\/p\u003e\n\n\u003cp\u003eThe Bianco label reads \"antico condimento di modena – puro – invecchiato in barriques.\" The Puro Bianco contains sulfites.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Puro Bianco is for everyone who enjoys light and fresh cooking. It suits people who prepare a lot of fish, vegetables, and salad and want to keep their colors. Anyone looking for a vinegar that is milder than wine vinegar but carries more fruit will also find it here. For asparagus fans, it is a steady companion in the spring. And those who have only known dark balsamic until now will discover a second bottle for their pantry with the Bianco that complements the first one well. Those who need more of it will find it in the larger, denser version as \u003ca href=\"\/en\/products\/puro-condimento-bianco-di-modena-500-ml\"\u003ePuro Condimento Bianco 500 ml\u003c\/a\u003e. For dark sauces, cheese, and grilled vegetables, there is the \u003ca href=\"\/en\/products\/puro-condimento-aceto-balsamico-di-modena\"\u003ePuro Condimento Aceto Balsamico\u003c\/a\u003e. You can find everything from Sorbara on our page for \u003ca href=\"\/en\/collections\/hersteller-villa-estense\"\u003eVilla Estense and Puro\u003c\/a\u003e. The Bianco is not suitable for people who must avoid sulfites.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eLight grape must and wine vinegar, aged in barriques – the white condiment from Puro in Modena for asparagus, fish, and salad.\u003c\/em\u003e\u003c\/p\u003e","brand":"Puro","offers":[{"title":"250 ml","offer_id":57548290785612,"sku":"046WIL3755","price":10.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/puro-condimento-bianco-di-modena.png?v=1791989503"},{"product_id":"puro-condimento-bianco-di-modena-500-ml","title":"Puro White Condiment of Modena 500 ml","description":"\u003ch2\u003ePuro Condimento Bianco di Modena 500 ml. White condiment in a high-density version – thicker, sweet-and-sour, and aged in barriques.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePuro Condimento Bianco di Modena 500 ml\u003c\/strong\u003e is a light condiment made from wine vinegar and concentrated grape must in a 500 ml bottle. On the label, it bears the addition \"High Density,\" and it is also known commercially as Bianco Nocturne. It is produced by Alico in Sorbara near Modena.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe Puro Bianco in the 500 ml bottle\u003c\/strong\u003e is more than just a larger package. According to the label and retailer information, it is a unique product. The note \"High Density\" reveals the difference. Density describes how much one liter of a liquid weighs. The more dissolved grape sugar from the must is in the condiment, the higher the density. For you in the kitchen, this means: The Bianco flows thicker and somewhat more syrupy, and the sweetness stands out more prominently. The ingredients are wine vinegar and concentrated grape must. Like all condimenti, this is not an Aceto Balsamico di Modena PGI, but a freely crafted condiment. This is precisely what allows for a thicker, sweeter version than a classic vinegar would have.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eThe thick Bianco first tastes of sweet, ripe grapes. The acidity follows behind, keeping the sweetness in balance. Due to the higher density, it feels smoother on the tongue than a thin vinegar. According to the retailer, it is aged in oak barrels; the label states \"invecchiato in barriques.\" The wood provides a fine depth without obscuring the fruit. Those looking for a clear, thin vinegar for pickling will find this condiment too sweet.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003eThe density makes it a finishing condiment. Instead of pouring it generously into a dressing, use it by the drop. A few drops on burrata with tomatoes, on veal carpaccio, or on light fish add shine and sweetness. It also pairs well with grilled peaches with goat cheese or pear slices with Gorgonzola.\u003c\/p\u003e\n\n\u003cp\u003eOf course, you can also use it for salads. Because of its sweetness, you need less of it and can skip the honey in your dressing. A teaspoon in a pan with sautéed mushrooms and parsley adds a light sweetness. Over vanilla ice cream with fresh berries, it is a light counterpart to a classic dark balsamic reduction. For a quick glaze, brush roasted carrots or parsnips with a spoonful of Bianco during the final minutes of cooking. Chicken skewers from the grill also get a bright shine this way. Store the bottle in a cool, dry place.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Pour a small amount into a squeeze bottle or a small vessel with a fine spout. This allows you to add precise drops to your plate, just like in a restaurant.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe name sometimes causes confusion. In stores, this condiment is sold as \"Puro Bianco Nocturne,\" while our label photo shows \"antico condimento invecchiato in barriques – puro – High Density.\" Both cases refer to the same 500 ml bottle. It is the thicker sister of the 250 ml Bianco and not merely a large-format container.\u003c\/p\u003e\n\n\u003cp\u003ePuro is the condiment line from Alico, a balsamic producer from the Modena area. According to retailers, the line includes not only the condimenti but also a balsamic vinegar cream and seasonings with apple, fig, or citrus. The condiment contains sulfites.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Puro Bianco 500 ml is for everyone who likes to achieve a big impact with just a few drops. It suits hobby chefs who arrange plates and people who want to round off light dishes with a sweet-and-sour accent. The large bottle is worthwhile for households that cook light dishes often. It is a lovely gift idea for people who enjoy hosting guests. The \u003ca href=\"\/en\/products\/puro-condimento-bianco-di-modena\"\u003ePuro Condimento Bianco 250 ml\u003c\/a\u003e is lighter and more fluid. You can find everything from Sorbara on our page dedicated to \u003ca href=\"\/en\/collections\/hersteller-villa-estense\"\u003eVilla Estense and Puro\u003c\/a\u003e. It is not suitable for people who must avoid sulfites.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eThick white condiment from Modena, aged in barriques – the Puro Bianco for the final drops on the plate.\u003c\/em\u003e\u003c\/p\u003e","brand":"Puro","offers":[{"title":"500 ml","offer_id":59059303252300,"sku":"046WIL37555","price":15.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/046WIL37555.png?v=1791195808"},{"product_id":"puro-condimento-rose","title":"Puro Condimento Rosé","description":"\u003ch2\u003ePuro Condimento Rosé. Helles Würzmittel aus Traubenmostkonzentrat und Weinessig – rosé, mild-süß und mit sanfter Säure, aus Sorbara bei Modena.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\u003cp\u003e\u003cstrong\u003ePuro Condimento Rosé\u003c\/strong\u003e ist ein Condimento, also ein Würzmittel aus Traubenmostkonzentrat und Weinessig, von Puro, einer Marke der ALICO S.r.l. aus Sorbara di Bomporto bei Modena. 250 ml in der Flasche, enthält Sulfite. Ein frei komponiertes Würzmittel und kein Aceto Balsamico di Modena g.g.A.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eCondimento Rosé von Puro\u003c\/strong\u003e steht farblich zwischen den beiden bekannten Varianten der Linie. Der dunkle Puro Condimento glänzt fast schwarz, der Bianco ist hell wie Weißwein. Der Rosé trägt seine Farbe schon im Namen und bringt einen zarten Rosaton auf den Teller. Was ist ein Condimento? Übersetzt heißt es Würzmittel, und genau das ist es. Für einen Aceto Balsamico di Modena g.g.A. schreibt ein Regelwerk Herkunft, Mostanteil und Reifung im Holz vor. Ein Condimento folgt diesen Regeln nicht und darf deshalb freier zusammengesetzt sein. Beim Rosé stehen genau zwei Bestandteile auf der Zutatenliste: konzentrierter Traubenmost und Weinessig. Vom Most kommen Süße und Fülle, vom Weinessig die Frische. Das Ergebnis ist eine milde, süß-säuerliche Würze für die helle Küche.\u003c\/p\u003e\n\n\u003ch3\u003eGeschmack: Traubensüße vorn, eine weiche Säure dahinter\u003c\/h3\u003e\n\n\u003cp\u003eDer Condimento Rosé schmeckt süß nach konzentriertem Traubenmost, mit einer milden, runden Säure vom Weinessig.\u003c\/p\u003e\n\n\u003cp\u003eWeil der Most den größten Teil ausmacht, steht die Süße klar im Vordergrund. Die Säure ist spürbar, sticht aber kaum und lässt die Frucht der Traube wirken. Auf dem Löffel ist er sirupartig und fließt langsamer als ein Weinessig. Im Dressing verbindet er sich gut mit Olivenöl und braucht wenig zusätzlichen Zucker oder Honig. Wer die kräftige, spitze Säure eines klassischen Weinessigs sucht, wird den Rosé als zu süß empfinden. Für die Würze eines gereiften dunklen Balsamico ist er ebenfalls die falsche Wahl.\u003c\/p\u003e\n\n\u003ch3\u003eVerwendung: Sommersalat, Burrata, Erdbeeren und helle Gerichte\u003c\/h3\u003e\n\n\u003cp\u003eSeine Stärke zeigt der Rosé überall dort, wo eine dunkle Würze die Farbe der Zutaten überdecken würde.\u003c\/p\u003e\n\n\u003cp\u003eÜber einem Salat mit Rucola, Melone und Feta bleibt das Bild hell und frisch. Auf Burrata, Mozzarella oder Ziegenfrischkäse reichen ein paar Tropfen, dazu Olivenöl und grober Pfeffer. Zu Carpaccio vom Lachs oder von der Jakobsmuschel passt er ebenso wie zu Spargel oder Fenchelsalat. Für eine Vinaigrette rührst du einen Teil Condimento mit drei Teilen Olivenöl, Salz und Pfeffer an. Auch in der süßen Küche funktioniert er: über Erdbeeren, Pfirsichen oder einer Kugel Vanilleeis. Bewahre die Flasche gut verschlossen, kühl und trocken auf.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eUnser Tipp:\u003c\/strong\u003e Halbiere Erdbeeren, beträufle sie mit einem Teelöffel Condimento Rosé und mahle schwarzen Pfeffer darüber. Nach zehn Minuten im Kühlschrank hast du ein Dessert, das nach Sommer in Italien schmeckt.\u003c\/p\u003e\n\n\u003ch3\u003eHerkunft: Sorbara di Bomporto, nördlich von Modena\u003c\/h3\u003e\n\n\u003cp\u003ePuro ist eine Marke der ALICO S.r.l., eines Balsamico-Herstellers aus Sorbara in der Gemeinde Bomporto in der Emilia-Romagna.\u003c\/p\u003e\n\n\u003cp\u003eLaut Firmenprofil ist Alico Ende der 80er Jahre entstanden und setzt auf eine moderne Fertigung, die flexibel arbeitet, und auf ausgewählte Lieferanten. Das Haus führt mehrere Marken. Unter Villa Estense und Fattoria Estense erscheint der Aceto Balsamico di Modena g.g.A., unter Puro die Condimenti. Hinter Puro steht also kein eigener Kleinbetrieb, Puro ist die Condimento-Marke von Alico. Laut Händlern gehören zur Puro-Linie neben dem dunklen Condimento und dem Bianco auch Würzen mit Apfel, Feige und Zitrus sowie der Rosé. Alle Puro-Flaschen, die wir führen, findest du auf unserer \u003ca href=\"\/en\/collections\/puro\"\u003ePuro-Seite\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFür wen: für die helle Sommerküche und neugierige Salatköche\u003c\/h3\u003e\n\n\u003cp\u003eDer Rosé ist für alle, die gern mit Farben auf dem Teller spielen und eine milde, süße Würze mögen. Er passt in die Sommerküche, an den Grillabend mit Gemüse und Käse und auf den Tisch, an dem Obst zum Dessert kommt. Für Spargel und Fisch in Weiß gibt es den \u003ca href=\"\/en\/products\/puro-condimento-bianco-di-modena\"\u003ePuro Condimento Bianco\u003c\/a\u003e, für Käse und Braten den dunklen \u003ca href=\"\/en\/products\/puro-condimento-aceto-balsamico-di-modena\"\u003ePuro Condimento Aceto Balsamico di Modena\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eAllergenhinweis: Der Condimento Rosé enthält Sulfite. Bei einer Sulfit-Unverträglichkeit ist er nicht geeignet.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eEin rosé Würzmittel aus Traubenmost und Weinessig von Puro aus Sorbara – für Salat, Burrata und Erdbeeren mit Pfeffer.\u003c\/em\u003e\u003c\/p\u003e","brand":"Puro","offers":[{"title":"250 ml","offer_id":59223991714124,"sku":"PUN250ROSE","price":10.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/puro-condimento-rose.png?v=1792146532"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/collections\/collection-hersteller-puro.jpg?v=1792128231","url":"https:\/\/leniundhans.de\/en\/collections\/puro.oembed","provider":"Leni \u0026 Hans","version":"1.0","type":"link"}