Neapolitan Dark Balsamic Vinegar

• Progressively aged in wood barrels according to the Solera method.
• Made from traditional herbs long used in Neapolitan cuisine including rosemary, marjoram, thyme, garlic and sage.
• Spike a Bloody Mary or marinade poultry, Portobello mushrooms, pork or a rib-eye steak before grilling.
• Favourite pairing:
  Blood Orange Fused, Lemon Fused, Persian Lime, Garlic or Tuscan Herb.

Suggested Uses

over roasted vegetables or fresh heirloom tomatoes
drizzled over cucumbers and tomatoes
brushed on bruschetta
paired with creamy cheeses
in dressings, with pasta, rice, quinoa
mushrooms
marinade poultry
marinade pork
marinade steak

Suggested Pairings - Oils

(Specialty or Fruity)

Blood Orange Fused
Lemon Fused
Persian Lime