The lobster label Traditional Balsamic Vinegar of Reggio Emilia is characterized by a good point of acidity that, after 12 years, has toned down the strongest notes. It is superb with rich flavours or with structured dishes with fatty composition. If you really want to reach the highest peaks of gastronomic pleasure, taste it on a slice of cotechino,(type of Italian pork sausage) on grilled prawns or on a creamy dessert!