Blaze: The First Balsamic Glaze was invented and patented by Acetum in 2000 as a reduction of Balsamic Vinegar of Modena PGI. It respects the traditional quality of this special vinegar, adding the richness and consistency of a high leaf quality. Made with truffles. The Truffle blaze is ideal over pasta, meat, veal cutlets, filet and chicken bits. It is excellent to give a "gourmet" touch to your omelettes. Express your fantasy and try all the other flavours.