Bon appétit! - Northern Italy

Report Northern Italy : Bon appétit!

No matter what the vinegar, there is one guiding principal: add it at the mast minute. It only needs to be heated and never cooked. It is at this point that all its subtleties of its mysterious production will come to play. So, to sum up, one final piece of advice. Take an extra thin slice of culatello and wrap it round a shaving a parmesan cheese, upon which you will have poured a drop of balsamic vinegar, preferably of the Gold variety. Close your eyes and taste without moderation, accompanied by a glass of Malvasia, a local fruity white, or by a glass of Lambrusco, a local red, full of character. This is the best reward you'll get after reading any of our special reports!