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"CLAUDIO" is an extra old balsamic vinegar drawn from the battery of great-great-grandfather Claudio, aged for many years in barrels made from chestnut and cherry.
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Rub the garlic clove over the surface of a plate. Lay out the slices of prosciutto covering the entire plate. Pour 3 to 4 drops of Paolo Rustichelli's Extra Vecchio Traditional Balsamic Vinegar of Modena on each slice...
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Fine Tastes of Modena




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