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The San Giacomo Balsamic Condiment is born from the experience used at the Acetia San Giacomo in the production of the Traditional Balsamic Vinegar of Reggio Emilia .  This seasoning is made only from cooked Lambrusco and Trebbiano must, fermented and acetified in big oak barrel. The Condimento is aged in small wood barrels such as chestnut, juniper and cherry.

Serving suggestions:  Ideal with raw and grilled vegetables, meat, fish, fresh cheeses and sushi