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Traditional Balsamic Vinegar of Reggio Emilia

When the PDO Traditional Balsamic Vinegar of Reggio Emilia reaches our table, it has been not only subjected to a minimum of twelve-year aging in wood barrels, but also to the strict examination of an expert tasters Board who analyzed its organoleptic features.

Balsamic Vinegar of Reggio EmiliaIts ancient origins date back to a document of the year 1046, when the German Emperor Henry III, traveling to Rome, asked Boniface, Marquis of Tuscany and father of Matilda di Canossa, to be honored with a special vinegar that "he heard it was produced over there and it was perfect ". It is said in fact that just in the Castle of Canossa a vinegar, elixir and balm was produced (“Vita Mathildis” by the monk Donizone - biographer).

The Traditional Balsamic Vinegar of Reggio is obtained from simple sugar and acetic fermentation of cooked must using barrels of oak, chestnut, mulberry, cherry, ash wood and juniper.

The production area, refining and aging concern exclusively the province of Reggio Emilia.

Being it Gold, Silver or Lobster (quality seal), this "elixir" is dark brown, clear and bright, with a penetrating and persistent bouquet and a sweet and sour fragrance.

The pleasures of the table are drops of Balsamic vinegar on slivers of Parmigiano-Reggiano cheese, with rice or pasta, white and red meats, on strawberries or ice cream. Wherever and however, it is a pleasure!


Useful Links

Reggio Emilia Traditional Balsamic Vinegar Association

Reggio Emilia Balsamic Vinegar Brotherhood

List of the vinegar factories in Reggio Emilia

For information

Local site of Reggio Emilia

Last modified Jun 29, 2017

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