Traditional Balsamic Vinegar Trio (Gold, Silver, Crimson) Reggio Emilia

Purchase all three Traditional Balsamic Vinegars (Gold, Silver, Crimson) from Reggio Emilia, Italy and save 15%. Your kitchen will be well equipped with three exceptional Traditional Balsamic Vinegar options, each one serving a different purpose. This makes an incredible gift for anyone who truly appreciates the finest culinary products.

Gold Label Traditional Balsamic Vinegar is used almost exclusively at the end of a meal. It is an extraordinary and complex product, with rich and harmonious fragrances which tend more to the sweet than to the sour, with a noble, persuasive and persistent structure. It is suitable for strong, well-flavoured and spicy cheeses, for fruit salads with fruits of the forest, strawberries or cherries, for custard cream and ice-cream, for panettone or strudel, but above all it is a real elixir to be sipped from a spoon or drunk from a small glass at the end of the meal.

The intense and rich perfume of the Silver Label has a distinct lean towards sweetness and is a marvelous addition to mayonnaise and sauces for broiled meats or fish. It is perfect for cold pasta or rice salads and with foie gras. It is also ideal with fully-flavored mature cheeses such as Permigiano Reggiano. As a cooking ingredient, it is a tasty companion for filet steaks and is a precious ally when making risottos, especially those made with vegetables or scampi. Light years away from industrial balsamic vinegars, the Crimson Label Traditional Balsamic Vinegar has a delicate, understated perfume and a pleasantly intense acidity. The most "vinegary" of the three Traditional Balsamic Vinegars, the Crimson Label is perfect straight from the bottle to dress salads or vegetables. It is the ideal choice for carpaccio and marinades. It can be warmed to enhance the flavor of fish or game and used in sauces. Add Crimson Label Balsamic Vinegar as a final touch to fish, crustaceans, lamb chops, chicken breasts and rare red meats. Create a delicious sauce for ravioli by blending warmed Crimson Label Traditional Balsamic Vinegar with butter and Parmigiano Reggiano cheese.

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