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The Traditional Balsamic Vinegar of Reggio Emilia Lobster Stamp is still rich in acidity and with stronger aromas, in relation to the woods used. Less sweet than the others, it is suitable for short cooking, to enrich sauces and dips, to marinate and season fresh vegetables.
The Lobster Sticker is appreciated for the pleasantly pronounced sensation of volatile acidity. Its light and delicate aroma and its good acidity are perfect when used raw on meat and fish carpaccio, in dips and marinades.
On the fire it is recommended to flavor shellfish, lamb chops, chicken breasts, rare red meats at the end of cooking.
Great chefs use it in the preparation of cooking stocks for game, poultry and fish (especially cod).
Warmed and homogenized with butter and Parmesan cheese, it creates a delicious sauce on the ravioli.
Minimum aging 12 years.
Volume 100 ml
ItalyHo provato questo aceto ma, che dico aceto, nettare degli Dei è la definizione giusta!!! qualche goccia su un riso nero gamberi e verdure e sulla fiorentina, una cicciona da 2kg... e devo dire che questo prodottino può creare dipendenza. N.B. Non vedo l'ora di provare sua MAESTA' bollino oro!!!!!