Balsamic seasoning Series 5 Botti END -250ml
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you taste it on : salads, both cooked and raw vegetables, grilled and roasted meats, boiled, omelettes... Also for pinzimoni and vinaigrettes
The balsamic seasoning has a particular procedure, very frequent and known in the past, namely the use of the same first-quality matter used for the traditional Balsamic PDO. The product is taken at half the battery and after acetification in large barrels called "badesse", it is maturing in medium-sized barrels in order to achieve the desired harmony. To decide the exact moment of maturation it is necessary to close your eyes and feel the scents: this is the only way to recognize the right combination of aromas.