The sweet and sour sauce of Figs and Balsamic Vinegar of Modena perfectly accompanies aged cheeses, omelettes and polenta, fresh ricotta and melted cheeses.
To be enjoyed with aged pecorino, aged cow cheeses, excellent with fontina cheese, ideal for filling crepes and omelettes. It goes well with boiled meats, on vanilla ice cream, in fruit salads, delicious with chocolate.
Vin Santo del Chianti Jelly is best enjoyed with aged pecorino, ricotta and ravaggiolo cheese, it goes perfectly with boiled meats, steamed fish, and is excellent with spicy gorgonzola.