The Magazine Taste with the September special on regional specialities by Alessia Cotroneo talks about the'Emilian black goldThis is how the balsamic vinegar of our land is called.
In the lengthy interview, Cristina Crotti recounts all the innovations that The Borgo of Balsamic has introduced in recent times, including an unprecedented focus on packaging as a way of enhancing agro-food excellence, with a glamorous touch of an almost sartorial imprint.
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