Balsamic vinegar of Modena with black truffle juice

The sweetness of the Modena vinegar, its acidulous and caramelized fruity aromas, with wooden notes and the complex truffle flavours : marvelous on salads, to make a sauce after cooking veal lever and kidneys.

The Rabasse truffle-beds, in Provence, and the Chief Christian Etienne who inspires them, let us discover the black truffle magic. The truffles, picked when they have come to maturity, between January and March, give the best of themselves: complex and delicate aromas. An explosion of aromas: acidulous and caramelized fruits, wooden notes, truffle flavours, this vinegar will give a unique taste to your potatoes or spring vegetables salads.

Recipes : to make a sauce after cooking veal lever or kidneys.