Chef Bottura suggests using several drops of balsamico to finish a dish of risotto or to accompany Parmigiano Reggiano (dip cheese shards in small pool of vinegar).
We love drizzling it on grilled asparagus or potatoes, drizzling it on hard Italian cheeses, and of course strawberries and ice cream. Just a few drops to finish a caprese salad really makes this already wonderful dish incredible. Just a little bit will do it, but we always tend to put on just a touch more. We're now drizzling it on fresh homemade pizzas fresh out of the oven..... WOW!
100 milliliter (3.3 fluid ounce) glass bottle in a gift box