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Traditional Balsamic Vinegar of Reggio Emilia

The Traditional Balsamic Vinegar of Reggio Emilia is obtained thanks to a very long aging (minimum twelve years) from boiled must of local grapes, in a series of small barrels made in different woods with scalar sizes, according to annual decanting and periodical refilling.

Consorzio Tutela Aceto Balsamico Tradizionale di Reggio Emilia DOP
via Josip Broz Tito n. 11/C-E - 42123 Reggio Emilia
+39 0522 381289
info@acetobalsamicotradizionale.it
www.acetobalsamicotradizionale.it

The Traditional Balsamic Vinegar of Reggio Emilia is sold in the typical small bottle containing 100 cc. and having an overturned tulip-like shape and sealed on the plug with the sealing wax stamp of the Consortium (in order to guarantee the quality of the content) as well as with numbered labels with three different colours (lobster, silver, gold) differentiating the relevant qualities. The result of so much patience is a syrup-like liquid having a dark brown colour and a penetrating and inimitable bitter-sweet taste.

Typical production area

Province of Reggio Emilia

Opening times

The seat is open from Monday to Friday 08:30 a.m. - 12:30 p.m.

Historical origins

With the Traditional Balsamic Vinegar of Reggio Emilia (recognised in 1987 by a ministerial decree) you enter the highest gastronomic tradition where an almost alchemist wisdom has created a downright culture witness from generation to generation. The monk Donizone, who lived at the same time of Countess Matilde, remembered a laudatum acetum in the XII century that was given as a gift by Canossa to the Emperor inside a silver bottle. The documented history of Reggio’s balsamic vinegar dates back to the Renaissance period, starting from the creation of the initially noble then bourgeoisie tradition of holding a family vinegar deposit where to age the boiled must of local grapes.

Use tips

The use of such a peculiar and precious product must be, of course, well thought and proportioned. The balsamic vinegar is eclectic by nature. It is generally added to refined salads, but it is also used to accompany boiled meat or some chips of Parmesan cheese. You can drink a tee-spoon like an elixir or put some drops of vinegar on the ice cream. A few drops of balsamic vinegar aromatise strawberries and zabaione in the best of ways.

 

Producers of Traditional Balsamic Vinegar of Reggio Emilia