Just got a bottle (3 oz, U$S100) of Aceto Balsamico Tradizionale (Silver label) from Reggio Emilia.
Trying to put it to good use.
So far, this is my rating:
1) -gross- : just slurp it from the bottle. Wonderful.
2) On top of vanilla ice cream. Very good to great.
3) On top of pieces of parmigiano-reggiano. Very good.
Other suggestions, anyone?
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