Marky's Caviar and variety of rare gourmet foods: Iranian and Russian caviar - Beluga 000, Osetra, Sevruga, Keta, smoked salmon, French foie gras, truffles, cheeses, deli meats, oils and vinegars, saffron, peppercorns and wild mushrooms.



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	Spanish Food & Desserts
		· Anchovies · Angulas · Capers · Saffron · Sardines · Squid Ink · Date, Fig & Almond Cakes · Marcona Almonds & Nuts · Membrillo Quince Paste · Peach & Pear Compote

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		· Blini · Canned Beef/Pork · Cologene Shipr · Threefold · Krasnaya Moskva · Vinilin

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Marky's :: Vinegars :: Aged Balsamic Vinegars up to 75 years old :: Italian Balsamic Vinegar of Reggio Emilia - Red Seal 12 yrs 3.5 oz.

Balsamic Vinegars	Wine Vinegars	Fruits & Spice Vinegars
Aged up to 75 years old Quality Seal: White Red \| Silver \| Gold	Banyuls \| Champagne Muscat \| Red Wine Sherry \| White Wine	Apple Cider \| Fig Raspberry \| Sugar Cane Truffles Black \| Verjus
By origin & brand
Chile: Origen Italy: Cavalli \| Modena \| Reggio Emilia \| Vill' Antica France: Banyuls \| Delouis Fils \| Francoise Fleuriet \| Plantin Spain: Cepa Vieja \| Roble Viejo \| Sotaroni

Italian Balsamic Vinegar of Reggio Emilia - Red Seal 12 yrs 3.5 oz.

Aged Balsamic Vinegar of Reggio Emilia - Red Seal 12 years old - 3.5 oz/100 ml by Acetaia Terra del Tuono, Italy.

Traditional Balsamic Vinegar from Reggio Emilia: Red Label has been aged for at least 12 years via consecutive transfers in various sized barrels made of aromatic woods like oak, chestnut, mulberry, cheery, ash and juniper, which bestow a unique balsamic aroma the vinegar. The result is a slightly acidic tonic, mellowed by the sugars contained in the added grapes.

This is the most “vinegary” of the three Traditional Balsamic Vinegars.

Its delicate perfume and pleasantly intense acidity make it the ideal choice for carpaccio, raw vegetables and marinades. It can be warmed up to enhance the flavor of fish or meat and used in sauces.

The hallmark of Red Label is its more pronounced sensation of volatile acidity. Its delicate and understated perfume and its exquisite acidity are perfect straight from the bottle on fish or carpaccio, on raw vegetables and in marinades.

It lends the perfect final touch to crustaceans, lamb chops, chicken breasts and red meats served underdone.

The best chefs use it in their cooking juices when preparing game, poultry and fish (especially salted cod). It becomes a delicious sauce for ravioli, simply warmed and blended with butter and Parmigiano Reggiano cheese.

$107.66

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