It has a faint aroma, delicate and good acidity. Can enrich carpaccio, vegetable dips, salads; can be used to flavor when cooked shellfish, lamb chops, chicken breasts and undercooked red meat.
Great for the cod.
The board of Palatifini:Try to warm it with butter and Parmesan cheese .. realize a delicious sauce for ravioli.
The Traditional Balsamic Vinegar of Reggio Emilia is the name of a traditional high quality product and protected by the mark of Protected Designation of Origin, obtained by fermentation and aging of cooked grape must coming exclusively from the province of Reggio Emilia. The production - allowed only within the province of Reggio Emilia - is regulated by a strict disciplinary and restrictive.
Balsamic vinegar is the protagonist of the best tables of the world since 1046, year of the first document that mentions special vinegar and "most perfect"; its origins are unknown and mysterious unlike his taste that many recognize as intoxicating and excellent.
His secret was preserved and handed down for centuries by those who have produced it with that passion and dedication that only true lovers have.
The vinegar has been designed and structured to manage the vinegar in the traditional way: with the canonical oak barrels selectedand the use of steel shelving to obtain a hygienic environment and to facilitate the daily monitoring of the state of efficiency of the relative containers.
The product is aged in barrels of different sizes and of different quality woods (cherry, mulberry, juniper, oak, chestnut) for a minimum of 12 years; here the cooked must undergoes a first alcoholic fermentation followed by acetic oxidation which the characteristics of the product. A true elixir.