Orange Label Traditional Balsamic Vinegar of Reggio Emilia retains a fully rounded acidity and rich fragrance, depending on the type of wooden casks used. Less sweet than the other Traditional Balsamic labels, Orange Label can be cooked briefly to enrich the flavour of sauces and gravies, or used to marinade and seasoning fresh vegetables. Orange Label is prized for its pleasantly pronounced volatile acidity. Its mild, delicate aroma and distinctive acidity are perfect to flavour meat and fish carpaccio, crudités, and marinades.
Orange Label Balsamic is also recommended to season dishes like seafood, lamb chops, chicken breasts and rare red meat at the end of cooking just before serving.
Famous chefs use it to prepare cooking juices for game, poultry and fish (especially stockfish).
Added to soften butter and Parmesan cheese, it makes a delicious sauce on ravioli.