Aceto di Vino Riserva 6 anni - Esclusiva Acetaia San Giacomo Parmigiano Reggiano e Vacche Rosse a vinegar produced from a

a vinegar produced from a pure Lambrusco

structured dishes with a fatty tendency

Questo ingrediente era diffusissimo nella cucina francese e italiana

più riconoscibile e identitaria

collaborated with Slow Food for "The Guide to Slow Food Extra Virgin Olive Oils" and is a business developer at

Aceto di Vino Riserva 6 anni - Esclusiva Acetaia San Giacomo Parmigiano Reggiano e Vacche Rosse a vinegar produced from aArtisanal vinegar from the very slow spontaneous acetification of high quality red wine, undiluted and unpasteurized, subsequently aged for at least 6 years in oak tonneaux. The great aromatic complexity makes it a top class vinegar, with aromas that recall wood and brandy; the intense, almost earthy notes of oxidation are strongly reminiscent of oxidized wines such as Marsala and Madeira. UNIQUE Excellent with mushrooms or to dilute a pasta dish with