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	RECIPES

Luigi's Chicken (recipes second courses)

Joint thè chicken and remove ali thè skin. Piace thè pieces in a pan with half a spoonfui of Balsamic Vinegar per piece and marinade for at least half an hour. Then roast or grill thè chicken, basting with an oil-garlic mix from time to time. Salt to taste and serve with salad or sauces and a few drops of Traditional Balsamic Vinegar.

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italian recipes, food and wine, recipes traditional balsamic vinegar, italian recipes with ideal wine, italian wine recipes, italian dishes wine, italian wine and food