It is obtained from vinegary white grape must and aged in oak barrels until golden yellow. The obvious feature is that the color of the food remains unchanged, while it gives a subtle sourish fruity aroma and taste (an effective substitute for wine vinegar). Suitable for: preparing appetizers, salads, boiled and fresh vegetables, sauces, fish, white meat (chicken and turkey), cheeses (Mozzarella, Bitto, Scamorza and Robiola), assorted fruits.
Leonardi Balsamic Vinegar originated in the hills of Modena, in an area that is favorable for the cultivation of the typical Lambrusco and Trebbiano grape varieties, from which the must is obtained, the main ingredient of Balsamic Vinegar of Modena.
Balsamic vinegar "LEONARDI" Balsama Bianco
Description
