The hallmark of Aragosta Label is its more pronounced sensation of volatile acidity. This is the most “vinegary” of the three Traditional Balsamic Vinegars. Its delicate and understated perfume and its pleasantly intense acidity make it the ideal choice for carpaccio, raw vegetables and marinades. It can be warmed up to enhance the flavour of fish or meat and used in sauces. 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.