{"product_id":"new-arrival-italian-emilia-romagna-mario-sacchetti-laceto-balsamico-modenese-tecnologia-chimica-microbiologia-e-biochimica","title":"(Italian - Emilia Romagna) Mario Sacchetti. L'Aceto Balsamico Modenese: Tecnologia, Chimica, Microbiologia e Biochimica","description":"\u003cp\u003eIllus. with drawings. Jacket. First Edition. Modena: Edagricole, 1991.\u003c\/p\u003e\n\u003cp\u003eIn Italian. A technical guide to making balsamic vinegar in Modena, from whence it springs. Fine.\u003c\/p\u003e","brand":"Lynne Rosetto Kasper","offers":[{"title":"Default Title","offer_id":47211748983042,"sku":null,"price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/files\/IMG_1119_bc0a3b83-090a-4611-bc41-3eee733260e5.jpg?v=1768003577","url":"https:\/\/omnivorebooks.myshopify.com\/products\/new-arrival-italian-emilia-romagna-mario-sacchetti-laceto-balsamico-modenese-tecnologia-chimica-microbiologia-e-biochimica","provider":"Omnivore Books on Food","version":"1.0","type":"link"}