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Obtained from the reduction and thickening of Balsamic vinegar of Modena,  creaming it, at the end boiling, with finely minced chestnuts. Left to settle in drums for several months, in order to exalt the typical sweet taste of chestnuts, it is then thickened and made creamy.    
   
The Balsamic Cream with chestnuts can be combined with typical mountaineer dishes such as toasted polenta with parsley mushrooms or with game. If combined to first courses it gives a touch of class to dishes, such as for example tagliatelle with gorgonzola. It is also pleasant on cakes like apple strudel or with chocolate cakes.

According to D. Lgs. 196/03, the data collected will be used only to inform about the activities and initiatives of Acetificio Mengazzoli and will not be disclosed to third parties. The conferment of data is optional, but without personal information will not be possible to provide the services requested. The interested party may exercise its rights under Art. 7, D. Lgs. 196/03. The holder of the treatment is Acetificio Mengazzoli - Levata di Curtatone (MN), Italy.

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