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Traditional Reggio Emilia PDO Balsamic Vinegar is a quality product, to be savoured drop by drop. The secret behind such quality? No less than twelve years of ageing in barrels rich in history and aromas. Serve with a wide selection of seasoned cheeses, particularly Parmesan. Fish dishes, pasta or rice salads, ice cream and chocolate or custard cream based desserts.
This Bollino Aragosta labelled balsamic vinegar is characterised by a pronounced yet pleasant acidity. Its aroma and pronounced acidity make it the perfect condiment for dips, carpaccios and marinades. Add just before finishing cooking fish and meats, or for sauces and dips. A secret of real chefs? Heat some balsamic vinegar and add some butter and Parmesan cheese to season ravioli or other stuffed pastas.
Ingredienti: Mosto cotto d’uva
Allergeni: solfiti
Peso: 100 ml
Produzione: Mosto d’uva cotto invecchiato per almeno 12 anni in botti di legni diversi, imbottigliato e tappato (tappo legato e fissato con ceralacca manualmente). Punteggio assegnato alla degustazione compreso tra 240 e 269 punti.
Conservazione: Conservare a temperatura ambiente con tappo chiuso
Scadenza: 10 anni
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