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The origins of this precious dressing date back to more than 2000 years ago, in fact the Roman APICIUS in his “De Re Coquinaria” refers its use in 60 plates at least. The balsamic vinegar of Modena is obtained by a slow fermentation of cooked musts coming from grapes of its place of origin which are opportunely mixed with percentages of strong wine vinegar. It is naturally aged and refined in little butts of various kinds of wood such as oak, chestnut, mulberry, etc., respecting the production area habits. It is fit for various dishes, from appetizers to desserts.
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