TRADITIONAL REGGIO EMILIA BALSAMIC VINEGAR
 

Aceto Balsamico Tradizionale di Reggio Emilia
the brand

Traditional balsamic vinegar is not a product of Parma, but from bordering Reggio Emilia, of which, however, some areas back in the day, of Dukedom of Parma, Piacenza and Guastalla played a part. Having the traditional balsamic vinegar of thousand-year old origin, written testimonies date back to 1046, when Emperor of Germany Enrico III requested it since it “aveva udito farsi colà perfettissimo”, one deduces that it was produced even back in the day and territory of the Parma Dukedom; with this justification, but above all because it is about an exceptional product able to perfect and bring out the flavors of dishes and that it also goes well with Parmigiano-Reggiano, it was listed in Parma Gourmet.
Balsamic vinegar is spoken of as a treasure, kept secret until just a few years ago, and which has finally become available on the market.

Aceto Balsamico Tradizionale di Reggio Emilia

The history (in detail)

To certify the quality of this vinegar, during the 1980s the Traditional Balsamic Vinegar of Reggio Emilia was given the D.O.C. label and production, tutelage and inspection modes were standardized. Regulations require that Traditional Balsamic Vinegar of Reggio Emilia, considered an alimentary condiment, be extracted "from must cooked by fire coming directly from the pressing of grapes traditionally cultivated in the Reggio Emilia province".
The rights and inspection organization is an Association of producers, which works on behalf of its associates, guaranteeing the quality of the vinegar through its own Technical-Scientific Committee and a Taste Commission. The Committee has as its main job the verification that the product on the market has suitable characteristics.


How it is produced
The Traditional Balsamic Vinegar of Reggio Emilia is obtained simply by fermenting the sugar and acid of the cooked must. But the secret and the "wisdom" of Reggiano Balsamic are in the successive excellent again that goes on inside a set of barrels of different woods for long periods of time, never less than 12 years. The refinement of a bouquet that becomes ever intense, delicate and pleasing to the nose and taste, is the most complex and delicate phase, and it is here that a vinegar maestro's experience becomes essential. While the process of acidification for common vinegar is fomented with wine, for producing the esteemed Reggio Emilia ABT the process is fomented with cooked must. For classic tradition, the production takes place in wooden casks arranged in sets, the number of which must never be less than three. The three phases of vinegar production are the alcohol fermentation, the acid oxidation and the aging. Casks made of oak, chestnut, mulberry, cherry, ash, and wormwood are prevalently used, each one yielding a particular aroma to the vinegar, rendering it unique.


Aceto Balsamico Tradizionale di Reggio Emilia
Parma Gourmet's Offers

Red Lobster Seal
Slight and delicate scent

1 bottle 100 ml....44 euro


Silver seal
I
ntense scent with a sweet bent

1 bottle 100 ml....74 euro


Golden seal
Rich, persuasive and persistent scent

1 bottle 100 ml....99 euro


Three Seal Package
(Gold, Silver, and Red Lobster)

3 bottles 100 ml...215 euro

more offers...


The three types of PDO vinegar


The first type, the "bollino Aragosta", is known more than anything for being tart, with a volatile acid sensation more pronounced and less sweet. Thanks to its slight, delicate fragrance and good acidity can enrich carpacci (thinly sliced rare meats), pinsimoni, and salads; it can be used to flavor at the end of cooking crustaceans, lamb, chicken breast and rare red meats. It is also good for cooking wild game and poultry. 

The "Argento" (silver) has some different characteristics, because it is further refined. It is better used fresh, less for cooking, resulting in a softer, sweeter taste. Its character is preferred for first courses, soufflés, risottos, sauces, light cooking. It has a more intense aroma, leaning towards sweet, rich and covering the acidity. Its excellent when used fresh in mayonnaise, and in sauces for stews or fish, in risottos with vegetables or with scampi, in rich and noble first courses, such as beef filet or goose liver. The volatile acidity is masked here by the here by the fissa, remains a sweet and complex of taste sensation, with flavors and aftertastes to appreciate.

The "Oro" (gold) is used not for seasoning, but exclusively for the end of the meal. It is an extraordinary and complex product, rich in aromas and harmony of sweet and tart traces, tempting and persistent. It is suited for important cheeses, flavorful and spicy, for fruit salads of berries, strawberries or cherries, for pastry creams or ice creams, for cakes and strudel, but above all a real elixir to be sipped from a spoon or small glass at the end of the meal. A cooking commandment always valid and for all types: avoid over cooking: the vinegar must be heated for only a few seconds, almost not at all, in order to avoid losing the aroma refined over such a long time.


How it is conserved
Given its long aging process, balsamic vinegar is not subject to alteration risks during its storage. It is to be stored in a glass container, being ever careful to simply close it well and keep it away from substances emanating particular aromas.

 

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