Traditional Balsamic Vinegar of Reggio Emilia joined the official list of typical Italian products with the certification PDO (protected designation of origin) that was released April 20, 2000.
Being a product PDO certification requires that the entire production process must be carried out in the region of Emilia Romagna.
Each product of value and tradition is inextricably linked to the environment in which it is born and the respect of a processing method perfected by the passing of generations. It’s more that vinegar is a condiment. And is more than balsamic is traditional.
The color is dark brown intense, clear and shiny. The penetrating aroma, persistent and fragrant with a pleasant acidity and “bouquet” characteristic in relation to the wood used. The flavor is sweet and sour well mixed, with good acidity and aroma. Aging is a minimum of 12 years, and takes place in casks of different woods.
Traditional Balsamic Vinegar of Reggio Emilia PDO, can be used raw for seasoning fresh salads or vinaigrette, slivers of Parmigiano Reggiano POD or ham. It ‘a drop of memorable taste of seafood salad, on a simple boiled fish, the shrimp cooked to order. In the kitchen becomes a valuable ingredient to enrich sauces, to bring out the white and red meats and game, to flavor with a few drops of pleasure filled pastas and risottos. And to end on a sweet, is to try the exquisite harmony that generates on strawberries or ice cream.
Only from the must of grapes harvested in the province of Reggio Emilia and only with a cure secular Traditional Balsamic Vinegar of Reggio Emilia PDO.
The grapes for the musts destined to become immortal becoming Traditional Balsamic Vinegar of Reggio Emilia PDO are Trebbiano, the Cat’s Eye, the Spergola, the Berzemino and all the different varieties included in the specification of Lambrusco Reggiano DOC.
The certification body and the Commission of Tasters experts certify the two quality levels available:
– Refined, aging minimum of 12 years
– Extravecchio, minimum age of 25 years (gold cap)


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