Aceto Balsamico Tradizionale di Reggio Emilia DOP
Aceto Balsamico Tradizionale di Reggio Emilia DOP is made through the fermentation of wort coming from grapes in vineyards in the province of Reggio Emilia, in the Northern part of Central Italy. The aging is done in precious woods casks for at least 12 years.
The most ancient evidence of this kind o f vinegar dates back to 1046, when German Emperor Henry II, traveling to Rome to be crowned, asked a local nobleman about a vinegar which “aveva udito farsi colà perfettissimo” (he had heard was perfectly done there). Other documents point out that from 1100 to 1300, there where consortiums of vinegar producers in the area of Reggio Emilia, who were jealous to keep the secret of its production. Many other evidence point out that vinegar was an important a appreciated ingredient on the desks of rich and noble men of the area. Vinegar was appreciated to the point that it was used to enrich the noblewomens' dowry.
The color of Aceto Balsamico Tradizionale di Reggio Emilia DOP is dark, clear and shiny; its taste has a balance of sweet and sour. The smell is extremely flavory, sharp and persistent. According to its aging, it can be labeled aragosta, argento and oro. If aging is over 25 years, it is labeled extra vecchio.
As oppose to the normal vinegar, the Acteo Balsamico Tradizionale di Reggio Emilia DOP, can be a perfect dressing for meat, fish, Grana Padano and cold cuts. It can be enjoyed also with ice cream and strawberries. It can make sauces, creams and dips tastier.