Description
Flavor: A full-bodied blend of oregano, rosemary, sage and garlic with a peppery finish
Complements: Rice and risotto, beef, poultry, fish, vegetables, pasta and bread
Vinegar Pairings: Wild Blueberry, Champagne, Espresso Bean, Oregano, Sicilian Lemon, Aged 12-Year White Balsamic and Aged 18-Year Traditional Balsamic
Ideas:
- Great for sautéing, roasting or grilling vegetables, beef, pork, lamb, poultry or fish
- Drizzle on pasta and mix in prosciutto and caramelized red onions
- Combine with Lavender Balsamic, Aged 12-Year White Balsamic or Aged 18-Year Traditional Balsamic for an excellent dressing
- Mix with grated Parmigiano Reggiano and Aged 18-Year Traditional Balsamic for a simple bread dip that can’t be beat!
