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The traditional Balsamic Vinegar of Reggio Emilia PDO Lobster. 
Aged for a minimum of 12 years, it is a soft vinegar with good acidity. Mild and delicate aroma.
Acidity not less than 5%.
Suitable for short cooking, enriching sauces, marinating and seasoning vegetables, lamp chops, chicken breasts and rare red meat and cod.  Warmed and mixed with butter and parmesan cheese, it is delicious with ravioli.
Product of Emilia Romagna, Italy

Traditional Balsamic Vinegar of Reggio Emilia PDO - Lobster

$123.99Price
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