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6% acidity, obtained by biological fermentation. It has been made according to the northeastern Italian original recipe from the Modena region, with red kinds of grape. Thanks to its richness the original Balsamic Vinegar of Modena was called King of vinegars. It is ideal for making sauces and dressings from top grade oils, particularly suited to different deciduous salads, salads with tomatoes, peppers, olives and mozzarella cheese. Recommended for marinating beef, lamb and poultry. Opacity and sediment do not reduce the quality of the product.
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