Pedro Ximenez balsamic adds a flair of culinary artistry. A
kitchen without aged balsamic vinegar is hard to imagine. Less than 20 years ago,
balsamic vinegar was nearly an vague Italian accoutrement. Now, cooks use it extensively. A couple drops
of the very best balsamico on ripe strawberries,
pears, or other fruit is the traditional combination to end
a meal. |
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