The product marked with the Silver Label, subjected to an aging usually longer than about 6/7 years compared to the lobster sticker, takes on a greater concentration that attenuates the perception of acidity and gives a complex and pleasant bittersweet taste sensation that makes it ideal for use raw, but also for almost all first and second courses.
Its intense and rich aroma, with a gentle tendency to sweet, is enhanced raw in mayonnaise, in sauces to accompany boiled meats or fish dishes, in pasta or rice salads, with goose liver. Also ideal with spicy and aged cheeses, first of all Parmigiano Reggiano.
On the fire it becomes a very tasty companion of the fillet of beef, and is precious for creaming risotto, especially if with vegetables or scampi.
