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We asked Alessandra Medici to suggest some dishes or ingredients to pair with Traditional Balsamic Vinegar from Reggio Emilia, ones that best bring out the flavours and properties of this one-of-a-kind condiment.
Her suggestions are surprising and leave space for unexpected taste pairings:
Traditional Balsamic Vinegar from Reggio Emilia, aged 12 years, is perfect with Culaccia a typical cold cut from the Parma region, similar to culatello, but instead of being wrapped it’s actually covered with pork rind and lard.
Traditional Balsamic Vinegar from Reggio Emilia, aged 25 years, on fish, like a baked sea bream or sea bass.
Traditional Balsamic Vinegar from Reggio Emilia, aged 30 years, drizzled onto dark chocolate, with 70% cocoa content.
