The White Balsamic vinegar Cream is a sweet- and-sour, fresh and dainty seasoning. It is obtained by slowly boiling wine vinegar, grape-juice. Then, the product is left settling in barrels for a few months to harmonize the sweet-and-sour taste, in order it to become more dainty and fresh, after that the product is thickened to become creamy.
Tasty with boiled vegetables, such as fennel, courgettes, onions, dainty with fried courgette flowers, grilled aubergines with oil and flavourings, cardoons au gratin with pecorino cheese and parsley. It is perfect if combined with sweet-and-sour onions, egg pasta stuffed with herbs, roast pork in sweet-and-sour sauce, radicchio salads and it is good combined with ricotta cheese.