Traditional Balsamic Vinegar of Modena & Parmigiano Reggiano

 

We call it "StuzzicAceto", which is one of the most successful and loved unions in kitchen.

 

It is the sublime combination of a piece of Parmigiano Reggiano, preferably aged 30-36 months with the enrichment of a few drops of Traditional Balsamic Vinegar of Modena, preferably “Extravecchio”.

 

Try it and you won't forget.