The younger product (aged for at least 12 years), with its delicate fragrance and pleasantly intense acidity, is ideal for carpaccio, pinzimonio and marinades. It may be used at the end of the cooking process, for omelettes with or without vegetables, meat and fish dishes, sauces ordips.
Whilst cooking, towards the end of the process, it is ideal for adding a flavourful touch to shell fish, lamb ribs, chicken breasts and rare red meat. Top chefs use it to prepare cooking juices for game, poultry and fish (especially cod).
Warmed and blended with butter and Parmigiano Reggiano, it is delicious drizzled over ravioli. As time goes by, the product becomes increasingly concentrated, and the acidity softens, giving way to a pleasantly complex sweet and sour sensation that makes it ideal for use straight from the bottle, as well as for virtually all kinds of first and main courses.
Its intense, rich fragrance, with a pleasant, subtly sweet note, is brought out to thefull when used straight from the bottlein mayonnaise, in sauces to accompany boiled meats or fish dishes, in rice or pasta salads or with foie gras.
It is also ideal with mature cheeses, first and fore most Parmigiano Reggiano. During cooking, it is a delightfully tasty accompaniment to fillet of beef, and is equally excellent for adding a creamy touch to risotto dishes, especially those featuring vegetables or scampi.
After spending 25 years in barrels with a rich fragrance and an equally rich history, Traditional Balsamic Vinegar from Reggio Emilia that has earned the venerable “extra vecchio” label becomes a veritable treasure chest of flavour to discover, to savour and to meditate over, drop after drop.
The particularly persistent flavour makes it a perfect elixir to round off a meal, ready to reserve truly superlative pleasures with its noble, wonderfully intense blend of complex fragrances and aromas.
Its extraordinarily rich organoleptic features also, however, make for a surprising, memorable accompaniment to a variety of foods. Savoury lovers will enjoy it on the most noble, flavourful, cheeses, while those with a sweeter tooth will be moved by the perfect marriage it makes with confectioner’s cream, chocolate desserts, ice cream and forest berries, or by the superlative touch it adds as an ingredient for filling panettone and strudel.