LE TONDE
BALSAMIC VINEGAR OF MODENA
Chestnut, cherry, mulberry, juniper, oak, acacia.

Having reached its optimum maturity in small casks made of chestnut, cherry, mulberry, juniper, and acacia, this excellent Balsamic Vinegar is recommended to give a richer flavour to omelettes and a special taste to all sorts of meat, from boiled dishes to roasts.
It beautifully enhances the flavour of cheeses – in particular of Parmesan Cheese.

we suggest it with
Roasted and boiled meat, especially beef, smoked salmon, some drops on Parmesan cheese flakes.

INGREDIENTS: wine vinegar, cooked grape must, caramel coloring E150d. Contains Sulfites.

Bottle with case, recipe book – 250 ml
23 ABM 21