In an Etruscan painting discovered near Orvieto, servants are preparing a meal. One of them is holding in his hand an acetbulum, small vase containing a blend of vinegar and condiments. Stefano Boschi makes them live again for us. He is working on his vinegars as he would do on a grand cru of wine and the result is really astonishing.

An outstanding vinegar presented in the finest bottle perfectly suited for the product. The special bottleneck makes it easy to pour a few drops on meat, vegetables, fresh or matures cheese. It expresses itself very well as well on a fresh fruit salad (strawberry is a must) and on ice cream. It could be a great companion of Japanese food where prune sauce is often used.

Composition : Cooked grape must, wine vinegar reduced with water to 6 % acidity, prune juice 50 %, natural flavoring, forest fruits pulp 5 %, caramel coloring E 150 b, and flavoring.

Producer : Antica Acetaia Toscana

Origin : Badiola, Italie (Italy)

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