As a self-proclaimed foodie I can't help but get excited about any culinary item that brings a gourmet flair to the table. Already smitten with balsamic vinegar the prospect of tasting Demijohns' product sounds delectable. Their twenty-five year old
Modenese vinegar in a Goccia Bottle has recently been proclaimed as thick and syrupy in texture, with a deep color. Would it be wrong to drip some over a simple dish like tomatoess, mozzarella and basil or does such an esteemed ingredient deserve a more complex dish to accent? (Price £30 for 100ml available in Edinburgh and Glasgow.)
