BALSAMIC RESERVA DRESSING

The Museum Balsamic Reserve Dressing  which is aged for 8 years in ancient oak barrels, has a syrupy density and is visually creamy. The taste is bittersweet, intense and round. Ideal to accompany all types of vegetables, fresh or aged cheeses, roast beef, roasts, cured meats and excellent desserts.

Some drops on a ricotta and leek quiche will make your dish truly unique.