Roccolino Nero with Balsamic I.G.P. Fish & Seafood Roccolino with PGI Balsamic Vinegar

Roccolino with PGI Balsamic Vinegar of Modena: the aroma of the milk and the mould of one combined with the delicate

Hailing from Sardinia

then slowly air-dried and aged for no less than 18 months

They start with sun-ripened

Roccolino Nero with Balsamic I.G.P. Fish & Seafood Roccolino with PGI Balsamic VinegarIMPORTED FROM ITALY Roccolino with PGI Balsamic Vinegar of Modena: the aroma of the milk and the mould of one combined with the delicate, persistent and balanced acidity of the other. The cheese is white and slightly crumbly with a rind thats brown, almost black like the Balsamic Vinegar that covers it when it is immersed after a long maturing process. To the palate Roccolino Nero Imperiale is an explosion of intense but well balanced flavors that