Aged Minimum of 18 Years!
This exceptional Silver Label, Traditional Balsamic Vinegar from Reggio Emilia, Italy, has a rich and intense perfume, and a distinct lean towards sweetness.
Just a few droplets add character and a distinctive personality to any dish. Aged at least 18 years in wood barrels, 6 - 7 years longer than the Crimson Label.
Traditional Balsamic Vinegar is more concentrated and has a smoother sensation of pleasant acidity. Silver Label, Traditional Balsamic Vinegar from Reggio Emilia is a marvelous addition to mayonnaise and sauces for broiled meats or fish.
It is perfect for cold pasta or rice salads and with foie gras. It is also ideal with fully-flavored mature cheeses such as Permigiano Reggiano.
As a cooking ingredient, it is a tasty companion for filet steaks and is a precious ally when making risottos, especially those made with vegetables or scampi.
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