a pungent aroma of sulfur, ammonia and vinegar, with notes of wet hay, aromatic briarwood and cheese rind. on the palate it is moderately sweet, with a taste of vanilla and a marked sensation of chamomile tea. doctor jekyll and mister hyde; a double personality emerges in the extraordinary dichotomy between its bouquest and its mouthfeel.
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excellent with bitter leafy greens like endive and escarole, with egg pasta and tagliatelle and to glaze pork, for roasting or grilling, in a marinade with oil, lemon and wild aromatic herbs. in sausa d’avìe to garnish the famous piedmont boiled beef.