Why and when should we use Lobster Red, Silver or Gold?

Considering that the balance of a dish is an art form, and as such should be left to your own judgement and gastronomic culture, the first T.B.V. from Reggio Emilia, the "Lobster Red Seal" is above all slightly more sour, with a more pronounced volatile acidity and less sweetness than the others. Thanks to its soft and delicate fragrance and a good level of acidity it is best used to enrich “carpaccio” (sliced raw beef), crudities and salads; it can be used to flavour shellfish, lamb chops, chicken breasts or rare-cooked red meats, just before serving, and is perfect in gravies for game and poultry.

The "Silver Seal" has different characteristics, because of further refining. It is used more in its raw form, and less in cooking, due to its softer and sweeter nature. This personality makes it more suitable for pasta and rice dishes, soufflés, risottos, sauces, and light cooking. It has a stronger fragrance, a little on the sweet side, and its acidity is richer and thicker. It is perfect for use as a raw addition to mayonnaise, or in sauces for fish and boiled meat, in vegetable risottos or with scampi, in rich and noble pasta dishes, with fillet of beef duck livers. Its volatile acidity is masked by its fixed acidity, and a sweet and lasting whole taste sensation will make you appreciate its fragrance and after taste.

The "Gold Seal" is not used as a dressing, but almost exclusively at the end of a meal. It is an extraordinary and complex product, with rich and harmonious fragrances which tend more to the sweet than to the sour, with a noble, persuasive and persistent structure. It is suitable for strong, well-flavoured and spicy cheeses, for fruit salads with fruits of the forest, strawberries or cherries, for custard cream and ice-cream, for panettone or strudel, but above all it is a real elixir to be sipped from a spoon or drunk from a small glass at the end of the meal.

One commandment for the chef is however always valid, for all three of the T.B.V.s from Reggio Emilia: avoid long cooking times; the vinegar should be cooked only for a few moments, just to be heated without losing any of the aromas which have been refined over such a long period of time.

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