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Giuseppe Giusti holds a special place in the heart of the culinary world. It was 1605 when the label first made its Balsamic vinegar of Modena and its accolades since then include, among others, the seal of the King of Italy as its sole supplier, 14 gold medals awarded in the European World Exhibitions in the1800s and a long heritage of loyal gastronomes. This recipe was divulged by an ancestor at the beginning of the 20th century, with the sweet, sundried grapes offering plum notes with hints of honey and vanilla.

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