BALSAMIC DRESSING

The Museum Balsamic Dressing, aged for 6 years in ancient oak barrels, has a syrupy density , visually creamy. The taste is sweet and sour, with hints of wild flowers, grass and cooked mustard.

Ideal on all types of vegetables, cooked and raw, fresh and aged cheeses, meat dishes, cured meats and for the preparation of original cocktails. For its sweetness, it lends itself to pairings with bitter vegetables, such as radicchio, chicory and escarole.

Try it on a bruschetta of toasted bread, with stir-fried radicchio and slices of smoked provola cheese, a real treat!