Olitalia Balsamic Vinegar – Classic

A drizzle of balsamic to finish your caprese in one go

Your caprese is plated, but the mozzarella and tomato each stay on their own side. A drizzle of this bittersweet balsamic links them: it draws a clean line on the plate and is used every day, from salads to red berries.

What you'll taste

• Texture: supple, it draws a clean line without spreading.
• Aromas: fruity, with a bittersweet base.
• Taste: tangy at first, then round and bittersweet at the finish.

How to use it

• Over a burrata with cherry tomatoes and a pinch of fleur de sel.
• With arugula, Grana Padano shavings and a few slices of Parma ham.
• Over lightly peppered strawberries, with a little fresh basil.

Where it comes from

Olitalia has its headquarters in Forlì, in Emilia-Romagna, but its balsamic vinegars are not made there. They are produced separately, at the Acetaia Giuseppe Cremonini in Spilamberto, in the province of Modena.