The Balsamic Vinegar of Modena IGP is a traditional product obtained by blending the raw materials and allowing it to age in wooden barrels.
It features a pungent and persistent aroma, with sweet, spicy, and fruity notes, along with balsamic and woody undertones.
The taste is well-balanced between sour and sweet, with the presence of fruity notes and characteristic balsamic flavors, typical of Balsamic Vinegar of Modena.
High quality balsamic vinegar produced with selected raw materials and aged in 225 liter oak barrels.
It has a fine aroma, strong taste and balanced acidity.
Density: medium-low.
Perfect match on: cooked or raw vegetables, fresh and summer dishes, salads.
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Our sauces are made with high-quality ingredients, the same ones used in our restaurant, allowing anyone to replicate the traditional dishes for which our chefs are renowned.
The Cacio e Pepe kit includes Roscioli spaghetti, which are bronze-extruded and slowly dried, perfect for absorbing the sauce;
250 gr of intense and pungent Pecorino Romano DOP, aged for 24 months; a blend of different types of black pepper, carefully selected;
and finally, our Cacio e Pepe Roscioli sauce, unique and now iconic, whose secret lies in the emulsion of Pecorino Romano DOP and Parmigiano Reggiano cheeses.
Our sauces are made with high-quality ingredients, the same ones used in our restaurant, allowing anyone to replicate the traditional dishes for which our chefs are renowned.
Capers are the unopened flower buds that, when allowed to bloom, form a magnificent flower. Between late May and mid-August each year, the unopened buds are hand-picked one by one, sorted by size, and mixed with sea salt. They are then stirred daily to promote fermentation, which imparts the right maturity and a particularly intense flavor to these tasty little buds.
La Clandestina is a distillate made from grapes in their original form: fruit to eat and not to drink. It captures the crispness of the grape with its sweetness, and the first sip leads to the second, just as the first grape follows inevitably to the next.
La Leggiadra is the Marzemino grape grappa that Capovilla exclusively distills for Roscioli. It captures all the violet, ethereal-woody, and light notes of the grape, expertly crafted into grappa by Gianni Capovilla.
La Ribelle is a distillate made from Pinot Bianco wine aged for 12 years in wooden barrels. It’s one of the very few distillates by Vittorio “Gianni” Capovilla that undergoes this process. Smooth with vinous notes: an excellent Italian brandy.
We are famous worldwide for our Carbonara, prepared according to tradition.
The kit includes: Roscioli Spaghettoni; a pork cheek seasoned with black pepper, whole salt, coriander, and chili, and aged in natural cellars; Pecorino Romano, intense and pungent, aged for 24 months; a blend of different types of carefully selected black pepper; and finally, eggs from a virtuous farm of Livornese hens, raised outdoors and fed with ground grains and goat’s milk. The resulting rich, dense yolk is perfect for binding the dish.
Podere Ciriolino is made from a selection of Cesanese di Affile grapes (100%) sourced from four vineyards planted at different times.
The grapes are hand-harvested when they have reached optimal ripeness. Grapes from the various vineyards are fermented separately in cement tanks. Fermentation is spontaneous and lasts for approximately 10 days. After racking, the wine matures in cement tanks on its fine lees for about a year. Before bottling, the different batches are blended together. After bottling, Podere Ciriolino ages for an additional 3 months.
Il condimento a base di “Aceto Balsamico di Modena Igp” è un prodotto tipico ottenuto dalla miscelazione delle materie prime e dall’invecchiamento in botti di legno.
Profumo penetrante e persistente, dolce, speziato e fruttato, con aromi balsamici e di legni.
Sapore equilibrato tra l’agro e il dolce, presenza di note fruttate e aromi balsamici.
Il condimento di balsamico Armonia è un armonioso blend tra l’Aceto Balsamico di Modena IGP RISERVA ORO e l’ Aceto Tradizionale di Modena DOP Extravecchio.
Posto nuovamente in affinamento in piccole botti per sei mesi, il risultato è un prodotto estremamente denso, con un equilibrato sapore agro-dolce tipico della tradizione del Balsamico.
Consigliato in abbinamento con verdure cotte, carni bianche, formaggi e pesce.