Reggio Emilia Traditional Aged Balsamic Vinegar White Sturgeon Caviar such as spaghetti alla bottarga

such as spaghetti alla bottarga

Refrigeration: Once opened

dark brown to gray grains

and offer exquisite taste and texture

with a perfectly balanced flavor

Reggio Emilia Traditional Aged Balsamic Vinegar White Sturgeon Caviar such as spaghetti alla bottargaGold, Silver and Red Seal Tradition Balsamic Vinegar from Reggio Emilia comes from the fermentation of cooked must but the real secret of Reggio Emilia Balsamic Vinegar lies in the aging process which is carried out in sets of different wooden barrels over a long period of time. Three grades of this exquisite vinegar are sold: Red is aged a minimum of 12 years, Silver is aged a minimum of 25 years and Gold is aged over 50 years. Its refined bouquet is