Extravecchio Traditional Balsamic Vinegar of Modena DOP Paolo Rustichelli
Paolo Rustichelli's Extravecchio is made using the antique tradition of cooked, acidified grape must, aged for many years in barrels of descending sizes from different types of wood (oak, cherry, ash, chestnut, juniper, mulberry). The vinegar rests in barrels for over 25 years, and thanks to Paolo Rustichelli's patient care and experience, the product reaches its final goal of an excellent extra old balsamic vinegar with a perfect balance of sweet and sour.
It goes well with Parmigiano Reggiano or with salumi to create a tasty antipasto. A few drops give a unique touch to spaghetti, risotto or tortelloni made with ricotta or pumpkin. It is excellent with grilled prawns, smoked salmon, roast or boiled meat, salmon carpaccio and omelets. At the end of a meal, it even tastes great with ice cream or a bowl of fresh strawberries.
It is always advisable to use as the last raw ingredient of any recipe.
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