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Acetaia Leonardi White Balsamic Vinegar $29.95

Unlike its darker cousin, white balsamic is pressure-cooked and aged for less time, for a cleaner, lighter flavor that works universally; it has a remarkable capacity to balance dressings and vinaigrettes.

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HOW TO USE

Try using this vinegar for brightness in hearty dishes, like braised chicken, or to deglaze the pan after roasting meats; it will sharpen flavors and add dimension without calling too much attention to itself the way other vinegars do. Also try drizzling over roasted vegetables, simply seared fish, or tossing with roasted fruit for a pop of brightness.

Kitchen Notes

  

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