Ingredients: as per specifications, cooked must from typical local grapes from Reggio Emilia, aged according to tradition in barrels of different woods. A perfect format for a precious gift of excellence:exactly as the noble families of this area used to do. For every occasion, for those who appreciate the value of transformation over time and of authentic things. Single-Serving Balsamic Vinegar Lobster Seal Suggestions for Use. Reggio Emilia Traditional Balsamic Vinegar D.O.P. Bollino ARAGOSTA, thanks to its soft, delicate aroma and characteristic soft acidity, can enrich carpaccio, pinzimoni and misticanze. Use to flavor or marinate crustaceans and fish carpaccio, or lamb chops, chicken breasts and rare red meats.It is also suitable for preparing cooking juices for game. Medium-thick black in color, full-bodied has balance and lots of smoothness. Rich, delicate and intense fragrance at the same time. Silver Seal Single-Serving Balsamic Vinegar Recommendations for Use Traditional Balsamic Vinegar of Reggio Emilia D.O.P. Bollino ARGENTO is best suited for raw use. Its complex and harmonious flavor makes it preferred for first courses with meat-based sauces and on soufflés. It is excellent used raw on mayonnaise, in sauces for boiled meats or fish, and in risottos with vegetables or scampi. It is an ideal match to roast meats, aged cheeses, and liver pâtés. It goes well with soft desserts and pastry creams. Gold Seal Single-Serving Balsamic Vinegar Recommendations for Use R.E. di Montericco D.O.P. Bollino ORO Traditional Balsamic Vinegar is used only raw. It is an extraordinary, complex, all-natural product, exclusive and noble in structure. Its smooth and lingering taste on the palate and its fine and velvety flavor make it the ideal accompaniment to seasoned and spicy cheeses, braised meats and savory and spicy meats.Excellent on game and berry fruit salads, it enhances pastry creams and ice creams, but above all, it is a true elixir to be enjoyed in drops at the end of a meal, as a digestive or as pure pleasure.
