Traditional Balsamic Vinegar of Reggio Emilia matures with the shifts between summer heat and harsh winter temperatures, developing a series of extraordinary organoleptic qualities that make it ideal for bringing out the very best in a huge variety of dishes. This product can be used to enhance all sorts of recipes, from a simple condiment used “as is” to the most complex sauces and culinary preparations. Thanks to its unique aroma, this product is the ideal accompaniment to cheeses (first and foremost Parmigiano Reggiano), raw and cooked vegetables, meat dishes and ravioli, as well as some kinds of fruit, such as strawberries, and even ice cream. And of course, flavour aside, a few drops of balsamic vinegar also add an attractive finishing touch to dishes. To preserve all the aroma and flavour of Traditional Balsamic Vinegar of Reggio Emilia, it should be added just minutes before the dish is ready, or as it is served. And for those fancy savouring this condiment “neat”, a teaspoonful of Traditional Balsamic Vinegar is an excellent aid to digestion.