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The Traditional Balsamic Vinegar of Reggio Emilia is a pure concentrate of organoleptic delights, which with a few drops adds personality and a special taste to dishes. It can be used raw to dress fresh salads or on pinzimonio, on flakes of Parmigiano Reggiano cheese or on raw ham. In cooking it becomes a precious ingredient to enrich mayonnaise and sauces, to enhance white and red meats and game but also boiled fish and shrimps at the end of cooking, to dress stuffed pasta and risotto with a few drops of pleasure. The Dairy offers some vinegars selected among the small local producers who are able to produce Traditional Balsamic Vinegar and high quality food seasonings at a reasonable price.