Wooden barrel aged for between 12 to 25 years, this balsamic vinegar has been cared for by skilled artisans through the passing of the seasons, according to the strict principals of the balsamic making heritage.

The Traditional Balsamic Vinegar of Reggio Emilia DOP SILVER Label should be used in its natural state and not cooked. Its complex and harmonious flavor makes it preferable for adding to first courses such as meat-based sauces and soufflés. It is excellent used pure in homemade mayonnaise, in sauces for meat or fish, in risottos with vegetables or scampi, and it lends itself beautifully to aged cheeses and soft puddings.