Lobster Traditional Balsamic Vinegar of Reggio Emilia, everyday tradition

traditional balsamic vinegar of reggio emilia lobster seal

Traditional balsamic vinegar of Reggio Emilia lobster seal

packaging of lobster traditional balsamic vinegar

Book-like packaging of Montericco's traditional Balsamic Vinegar Lobster Stamp”

The Traditional Balsamic Vinegar of Reggio Emilia (ABT) Lobster Stamp stands out for its tartness, with a more pronounced volatile acidity and less sweetness. Thanks to its slight perfume and its acidity, which doesn't cover delicate dishes, it can be used to enrich carpaccio, fresh vegetables and salads. It can be also used at the end of cooking to flavor seafood, meat and poultry.

Daily Balsamic Tradition

Lobster stamp is an excellent balsamic vinegar, that can be used every day as a dressing, never giving up the naturalness of the traditional recipe, that doesn't include other ingredients except....time.

Lobster....to emphasize the preference of this balsamic vinegar for crustaceans, shrimp and...lobster too!

Features of Montericco's balsamic vinegars

And there is also Montericco's climate. In this place grow olive trees and asparagus, a magical valley where masters follow the myth of balsamic vinegar, as is the tradition in Reggio Emilia and Modena's region from the time of Matilda of Canossa.

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Aceto-Balsamico-Tradizionale-di-Montericco-aragosta.pdf

Scheda del gusto:
Aceto balsamico tradizionale di Reggio Emilia sigillo Aragosta prodotto dall'acetaia di Montericco: Descrive le caratteristiche, gli ingredienti, come conservarlo, la scadenza e dà consigli d'uso.



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