For the third course, which was a dry aged ribeye and cap, including bone marrow, hazelnut and sun choke puree and shallot jam, I saw a lot of flavors.

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Modena, next to Parma, is the epicenter of the gourmet vinegar trade, where Aceto Balsamico Tradizionale di Modena is made, the good stuff when it comes to balsamic vinegar, to the supermarket junk most Americans (and restaurants) use as dry aged ribeye is to microwaved convenience store burgers.

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