Agro di Mosto Bio - Balsamico Base Dolci e Accessori has now smoothed out the

has now smoothed out the sharpest edges and which goes well with fairly strong flavours

detailed and passionate visit to Acetaia San Giacomo together with the owner Andrea

but adding it during the last 3-5 minutes of cooking also gives a nice dark color and a sweet-sour aromatic note to meat (pork and chicken) or vegetables (onions

who will also guide you in the Acetaia

in its 100 ml ampoule

Agro di Mosto Bio - Balsamico Base Dolci e Accessori has now smoothed out theAgro di Mosto is always and only obtained from the cooked must of local grapes, slowly acetified in large oak barrels for at least 2 years, for our youngest balsamic vinegar. The name reflects well the soul of the product: a must (cooked obviously), mainly of Lambrusco grapes, made sour by a slow acetification in abbesses semi full. The economically super sustainable alternative that we have created for the gourmet (private or restaurateur) who does