Use: Sweet and sour, indicated as a final condiment on fresh cheese and ricotta; fresh pasta, such as tortellini, ravioli and risotto; fish salads, omelettes, raw and cooked vegetables, meat, for example fillets, carpaccios and escalope;
Origin: Modena, ITALY
Type: Balsamic vinegar aged in sets of barrels for at least 12 years
Format: 100 ml
Ingredients: 100% Cooked grape must
