Medium-aged, the partial evaporation of the acetic acid gives it a more noticeable fragrance and sweetness; it is more suited to dishes where the sweetness combines with the starch of pasta, such as pasta or rice salads, as well as vegetable sauces and vegetable soups and for glazing rice.

Delicious with sharp or dry cheeses, it is a "must" with Parmesan.

Traditional Balsamic Vinegar of Reggio Emilia "Silver Label" 100ml, aged at least 15 years. Imported from Italy.