Acetaia San Giacomo "Aragosta" PDO Traditional Reggio Emilia Balsamic Vinegar Obtained from cooking grape juice from Lambrusco, Ancellotta, Salamino, Malvasia and Trebbiano varieties, and aged in barrels with different types of wood, such as Oak, Juniper, Chestnut, Mulberry, Cherry and Ash, for over 12 years.Acetaia San Giacomo "Aragosta" PDO Traditional Reggio Emilia Balsamic Vinegar Obtained from cooking grape juice from Lambrusco, Ancellotta, Salamino, Malvasia and Trebbiano varieties, and aged in barrels with different types of wood, such as Oak, Juniper, Chestnut, Mulberry, Cherry and Ash, for over 12 years.
"Aragosta" Traditional Reggio Emilia Balsamic Vinegar
Format and box 100 ML, Glass Bottle
Type Traditional Reggio Emilia Balsamic Vinegar
Origin Italy
Region Producers Emilia Romagna
Classification Dop Aceto Balsamico Tradizionale di Reggio Emilia
Complete tecnichal information
Out of stock
€46,04
Description
Matching
Try it on cooked or raw vegetables, seafood and meat dishes; perfect if paired with medium-aged cheese.
User Advices
Ideal in your dressings, or to cook meat and fish
Data Sheet
| Use for cooking | Raw |
|---|---|
| Matching | Try it on cooked or raw vegetables, seafood and meat dishes; perfect if paired with medium-aged cheese. |
| User advices | Ideal in your dressings, or to cook meat and fish |
| Nation | Italy |
| Manufacturer's region | Emilia Romagna |
| Packaging | Glass Bottle |
| Capacity / Weight | 100 ML |
| Type | PDO certified |
| Certificazione | DOP |
| Classification | Dop Aceto Balsamico Tradizionale di Reggio Emilia |
| Ingredients | Succo d'uva dei vitigni Lambrusco Marani, Lambrusco Maestri, Lambrusco Salamino, Ancellotta, Malvasia, Trebbiano |
Buying Info
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