traditional balsamic vinegar of modena dop affinato ciliegie When it starts to get

When it starts to get cold

INGREDIENTS:

aged for around seven years longer than its younger brother bearing the Lobster Stamp and characterised by a subtler acidity

Acacia Honey and Saffron Preparation is made by infusing acacia honey with saffron over sixty days

309 kcal Fat 27 g Of Which Saturates 8 g Carbohydrate 1 g Of Which Sugars 0 g Protein 15

traditional balsamic vinegar of modena dop affinato ciliegie When it starts to getIf you ask about the ingredients going into traditional PDO balsamic vinegar from Modena, you will most likely be told grapes, time and ancient knowledge, the kind that is often handed down, together with passion, from one generation to the next. Nothing is left to chance in the production of the balsamic vinegar, in a precise order of steps, as is the case with the barrels containing this precious elixir: from the largest to the smallest, for the