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Traditional Balsamic Vinegar from Reggio Emilia


Traditional Balsamic Vinegar from Reggio Emilia

To get the very best from Traditional Balsamic Vinegar of Reggio Emilia, it is of prime importance to learn about its characteristic features.

The younger product (aged for at least 12 years), with its delicate fragrance and pleasantly intense acidity, is ideal for carpaccio, pinzimonio and marinades.
It may be used at the end of the cooking process, for omelettes with or without vegetables, meat and fish dishes, sauces ordips. Whilst cooking, towards theendoftheprocess,itis idealforadding a flavour ful touch to
shell fish, lamb ribs, chicken breasts and rare red meat.
Top chefs use it to prepare cooking juices for game, poultry and fish (especially cod). Warmed and blended with butter and Parmigiano
Reggiano, it is delicious drizzled over ravioli. As time goesby, the product
becomes increasingly concentrated, and the acidity softens, giving way to a pleasantly complex sweet and sour sensation that makes it ideal for use straight from the bottle, as well as for virtually all kinds of first and main courses.

Its intense, rich fragrance, with a pleasant, subtly sweet note, is brought out to thefull when used straight from the bottlein mayonnaise, in sauces to accompany boiled meats or fish dishes, in rice or pasta salads or with foie gras. It is also ideal with mature cheeses, first and fore most Parmigiano Reggiano.

During cooking, it is a delightfully tasty accompanimentto
fillet ofbeef, andis equally excellentfor adding a creamy touch to risotto dishes, especially those featuring vegetables or scampi.
After spending 25 years in barrels with a rich fragrance andan equally rich history, Traditional Balsamic Vinegar from Reggio Emilia that has earned the venerable "extra vecchio" label becomes a veritable treasure chest of flavour to discover, to savour and to meditate over, drop after drop.
The particularly persistent flavour makesit aperfect elixir to round off a meal, readyto reserve truly superlative pleasures with its noble, wonderfully intenseblend of complex fragrance sand aromas.

Its extraordinarily rich organoleptic features also, however, makefor a surprising, memorable accompaniment to a variety of foods. Savoury lovers will enjoy it on the most noble, flavourful, cheeses, while those with as weeter tooth will be moved by the perfect marriage it makes with confectioner's cream, chocolate desserts, ice cream and forest berries, orbythe superlative touch it adds as an ingredient for filling panettone and strudel.


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presso CCIAA - Piazza Vittoria 3
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42123 Reggio Emilia - ITALY
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