San Giacomo - Il Balsamico Maturo - Bio content:Small 100ml ( at least 12 years

( at least 12 years of barrel aging ) at a more affordable price

successivamente si passa alla suggestiva Acetaia

on the contrary

but adding it during the last 3-5 minutes of cooking also gives a nice dark color and a sweet-sour aromatic note to meat (pork and chicken) or vegetables (onions

San Giacomo - Il Balsamico Maturo - Bio content:Small 100ml ( at least 12 yearsThe Acetaia Condiment is the classic "everyday" Balsamic. It was the first to be put on the market 20 years ago to meet the need for a Balsamic vinegar made only with cooked must from local organic grapes and which was obviously neither a Traditional one (because it was wasted on salad), nor an industrial supermarket Balsamic vinegar obtained by blending. It is made from slow fermentation and spontaneous acetification in the barrel and subsequent