This Balsamic vinegar is created in the traditional fermentation and acidification, then left over years to thicken through evaporation. Works great with desserts such as cheesecake, gelato or panna cotta, fresh fruit as well such as strawberries or peaches. Excellent when drizzled over a thick-cut Bistecca Fiorentina, there are many ways this vinegar can liven up and add a richness to your dishes.
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