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Terra del Tuono's Argento Label Traditional
Balsamic Vinegar from Reggio Emilia
The product with the Argento Label has usually been left to mature 6 or 7 years
longer than the Aragosta Label vinegar.
This makes it more concentrated and softens the sensation of acidity, giving it
a sweet and sour taste that is as gorgeous as it is complex, making it perfect
for use straight out of the bottle uncooked but also with almost any first or
second course.
Its intense and rich perfume has a distinct lean towards sweetness and
is a marvellous addition to mayonnaise and sauces for boiled meats or fish. It
is perfect for cold pasta or rice salads and with goose liver. It is also ideal
with fully-flavoured mature cheeses, Parmigiano Reggiano especially. As a
cooking ingredient, it is a tasty companion for fillet steaks and is a precious
ally when making risottos, especially those made with vegetables or scampi.
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