The Art of Balsamic Vinegar
A TRADITION STRETCHING BACK OVER MORE THAN A CENTURY
A battery of balsamic vinegar barrels to your name is rather like inheriting your family history and having the opportunity to carry it forward, drop after drop…
The year it all began, Granddad may not have imagined his vinegar would still be with us today. This is his story.
LA CASA DI FAMIGLIA
It all began in a house in the country around Reggio Emilia…
LE NOSTRE BOTTI
Cherry, Mulberry, Oak … the “mothers” of our vinegar.
THE PERFECT ACCOMPANIMENT TO ANY DISH
The youngest of our condiments, aged in oak barriques for at least 12 months, with a rather bitter flavour and sharp acidity, it is the perfect accompaniment to fresh vegetables, dips, salads and cold dishes…
A condiment obtained from a skilful, balanced blend of aged cooked must and wine vinegar, with a soft, velvety smooth flavour that caresses the palate is obtained by ageing the condiment in small barrels…
Our finest condiment, obtained by ageing the vinegar for decades,the perfect accompaniment to pot roasts, game and red meats.
WHITE WINE VINEGAR
Condiment unfilteres unpasteurized, obtained from slow surface oxidation without dilutions.
Saba is an ancient condiment obtained from a must of grapes that are produced in the suggestive hills of Reggio Emilia
Our Vinegar Batteries
TRADITIONAL BALSAMIC VINEGAR OF REGGIO EMILIA
Traditional Balsamic Vinegar of Reggio Emilia matures with the shifts between summer heat and harsh winter temperatures, developing a series of extraordinary organoleptic qualities that make it ideal for bringing out the very best in a huge variety of dishes. This product can be used to enhance all sorts of recipes, from a simple condiment used “as is” to the most complex sauces and culinary preparations. Thanks to its unique aroma, this product is the ideal accompaniment to cheeses (first and foremost Parmigiano Reggiano), raw and cooked vegetables, meat dishes and ravioli, as well as some kinds of fruit, such as strawberries, and even ice cream. And of course, flavour aside, a few drops of balsamic vinegar also add an attractive finishing touch to dishes. To preserve all the aroma and flavour of Traditional Balsamic Vinegar of Reggio Emilia, it should be added just minutes before the dish is ready, or as it is served. And for those fancy savouring this condiment “neat”, a teaspoonful of Traditional Balsamic Vinegar is an excellent aid to digestion.
CARNE COTTA E CRUDA
The Origins of Traditional Balsamic Vinegar of
A TRADITION STRETCHING BACK OVER A CENTURY.
We find the first documented mention of the vinegar in 1046, when it was described as exclusive to the courts of Piacenza at the time of Matilda of Tuscany. Much sought-after also in the royal courts elsewhere in Europe, the vinegar travelled as far as Henry III of Franconia, who had heard of its extraordinarily invigorating properties: