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<blockquote data-quote="renau1g" data-source="post: 5527932" data-attributes="member: 54810">Here's the translated version (using Google Translator) <a href="http://translate.google.com/#" target="_blank">Google Translate</a>French to English translationPreparationsUse a balsamic vinegar of Modena with 8 or 12 years of age minimum. You will also find in delis extra vecchio vinegars aged 25 and older. More vinegar is old it is more concentrated, syrupy and sweet.Drop a few drops of balsamic vinegar on the bite of Parmigiano Reggiano and serve immediately.Prepare a plate of pasta with extra virgin olive oil and Parmigiano Reggiano.Season well with salt and pepper and drizzle a little balsamic vinegar.Slice strawberries and sprinkle lightly with sugar and pour a few drops of balsamic vinegar. Mix well, cover and let stand fifteen minutes before serving.Pour just a little bit of balsamic vinegar on a good vanilla ice cream.</blockquote>

[QUOTE="renau1g, post: 5527932, member: 54810"] Here's the translated version (using Google Translator) [url=http://translate.google.com/#]Google Translate[/url] French to English translation Preparations Use a balsamic vinegar of Modena with 8 or 12 years of age minimum. You will also find in delis extra vecchio vinegars aged 25 and older. More vinegar is old it is more concentrated, syrupy and sweet. Drop a few drops of balsamic vinegar on the bite of Parmigiano Reggiano and serve immediately. Prepare a plate of pasta with extra virgin olive oil and Parmigiano Reggiano. Season well with salt and pepper and drizzle a little balsamic vinegar. Slice strawberries and sprinkle lightly with sugar and pour a few drops of balsamic vinegar. Mix well, cover and let stand fifteen minutes before serving. Pour just a little bit of balsamic vinegar on a good vanilla ice cream. [/QUOTE]

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