•Reggio nell’Emilia

Emilia Romagna

TRADITIONAL BALSAMIC VINEGAREMILIA ROMAGNA - Reggio nell’Emilia

TERROIR:

The Traditional Balsamic vinegar is produced in the heart of the province of Reggio nell’Emilia and Modena, according to traditional methods handed down from generation to generation, which correspond to the traditional rules of the Consortium.

Traditional Balsamic vinegar is a DOP product (Protected Designation of Origin), so it can beproduced only in the region of Emilia Romagna.

It owes its existence to the specific environmental features of the area, which has combined with the skill, wisdom and expertise of the human factor in a unique blend to create an exclusiveproduct.

PROCESSING:

Balsamic Vinegar is created with the must obtained from speciallyselected grapes, which usually grown locally, such as the TrebbianoModenese grape, added to other white and black grapes.The most has to be boiled down to at least half of its originalvolume to create a concentrate of all the substances needed toobtain the future condiment.This is the only process used, combined with the passing of time, to create TRADITIONAL BALSAMIC VINEGAR of Reggio Emilia.The quality of the vinegar increases due to the slow acidification process in which it is fermented and concentrated through aging in fine wooden casks of various sizes and types.A very important aspect of this process is that everything needs to be done without adding any artificial flavors.Each type of wood used for the casks gives to the vinegar aparticular taste.Chestnut wood, contains a good amount of tannin, which givesto the vingear its characteristic bright brown color.Cherry wood, is very sweet and gives to the vinegar its special flavor.Mulberry wood provides the consistency of the vinegar faster by concentrating it.Juniper wood, with many pleasant resinous characteristics, givesto the vinegar its rare flavor.In order to obtain TRADITIONAL BALSAMIC VINEGAR of Reggio Emilia DOP it takes no less than 12 years as many as 25 years.In order to obtain BALSAMIC VINEGAR of Modena IGP it takes60 days.

- BALSAMIC VINEGAR OF MODENA IGP Aged not less than 60 days CODE: BV0800101- TRADITIONAL BALSAMIC VINEGAR OF REGGIO DOP Aged more than 12 years CODE: BV0800201- TRADITIONAL BALSAMIC VINEGAR OF REGGIO DOP Aged from 15 to 20 years CODE: BV0800301- TRADITIONAL BALSAMIC VINEGAR OF REGGIO DOP Aged more than 25 years CODE: BV0800401

CURIOSITY:

Balsamic vinegar has a long history, from centuries past to the present day.It was already well known by ancient Greek, and was highlyvalued later during the Imperial Roman Empire, over 20centuries ago.Vinegar has always been used to enhance the flavor of meat,fish and vegetables.Balsamic vinegar was first created as “a medical balm andpain-killer” applied to the skin.It was absolutely inedible and only the king, emperor and clergy were allowed to use it.This changed in the Renaissance period with the use ofsweet-sour flavoring in aristocratic kitchens.The tables of the nobles displayed luxury also with the splendor of rare foods coming from far away lands.

FOOD MATCH:

Traditional Balsamic Vinegar should really be used straight fromthe bottle on salads or raw vegetables.

It enhances the flavor of mayonnaise or sauces, enriches slivers of Parmigiano Reggiano Cheese and has the power to turn a plain boiled fish or white meat into something sensational.

It is a perfect match for fruit salads or vanilla ice cream and issuperlative with chocolate.

It is excellent with raw fish or in marinades it brings out the best in game and white meat.

Don’t use it with strong foods, so try not to waste it on hot or spicy (pepper or chilli pepper) food or in dishes that are already cooked in wine.

Traditional Balsamic Vinegar should be used in small amounts, just few drops are enough to enhance flavours but not to cover them.