A vinegar made by a chef?. Here it is...Cesare Giaccone is a renown chef in Piemonte, who says his vinegars are the reason his food is so memorable. In fact so many people agreed that he began to make extra vinegars in the cellars beneath his restaurant for sale.
The Cesare ”Rosso” is made from a blend of Northern Italy’s iconic reds, Barolo, Barbaresco and Barbera. His masterful blend of flavours are as complex as the wines he makes this vinegar from. He ages the vinegars in barrels of mulberry oak and cherry. Use in salads or pickling to finish sauces and slow cooked dishes. Move over balsamic.
|This product was added to our catalog on Wednesday 15 July, 2009.