Tips & Tricks ›
Aged Balsamic Vinegar (15 years or more) pairs really well with Parmigiano-Reggiano. You only need a drop as the Balsamic will very strong, thick and sweet.
The post Italian Food Tip: Aged Balsamic appeared first on Living Villa Cappelli.
Sign up to get the latest on sales, new releases and more …
© 2020 Villa Cappelli