Its ancient origins and the first production techniques of Traditional Balsamic Vinegar of Reggio Emilia are surrounded by a veil of mystery, which certainly makes this excellence very fascinating. The aging of the cooked grape must of the territory in acetaie is a tradition that dates back to the Renaissance: from this moment on, Balsamic vinegar begins to appear more and more often on the tables of kings, dukes and more generic nobility. Over the years, this product is increasingly praised and told, even by the most important poets of the area, such as Lodovico Ariosto. The producer families, seeing us as an excellent economic opportunity, begin to pass down the know-how from generation to generation, up to obtaining the DOP certification.

Today, Traditional Balsamic Vinegar is extracted from barrels after a minimum aging of 12 years and is classified in Gold, Silver or Lobster through the judgment of master tasters.

The product distinguished with the Silver Label ensures an aging and refinement of at least 18 years, presenting a good density and concentration that attenuates the perception of acidity and gives a complex and pleasant bittersweet taste sensation. It has a dark brown color, with complex perfumes and aromas, given to it by the passage in barrels of precious woods.

Its intense and characteristic aroma is enhanced raw in sauces to accompany boiled meats or fish dishes, in pasta or rice salads and in general on dishes that combine pasta and dessert.

Also ideal with spicy and aged cheeses, first of all Parmigiano Reggiano Dop.

It is precious for creaming risotto or as an accompaniment to beef fillet.

Ingredients:

cooked grape must

Allergens:

contains no added sulphites

Storage:

store at room temperature