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…
NONNO LIBERO
1890
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The year it all began, Granddad may not have imagined his vinegar would still be with us today. This is his story.
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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.
Our Condiments
THE PERFECT ACCOMPANIMENT TO ANY DISH.
VIOLA
The youngest of our seasonings, aged 12 months, sour taste suitable for fresh vegetables, pinzimonies, salads …
BELLINI
Seasoning obtained from the mixture of aged cooked must and wine vinegar, with a velvety taste, ideal for meat dishes and more.
LIBERO
The best dressing of our vinegar factory, the result of decades of aging, is used to accompany braised meats, game …
WHITE WINE VINEGAR
Condiment unfilteres unpasteurized, obtained from slow surface oxidation without dilutions.
AC. BALSAMICO DI MODENA IGP
Wonderful result of a long period of rest in oak barrels, where the essence of wood has created a delicious product …
AC. BALSAMICO DI MODENA IGP BIOLOGICO
Wonderful result of a long period of rest in oak barrels, where the essence of wood has created a delicious product …
SABA
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.
DELICIOUS SALADS
COOKED AND RAW MEAT
TASTY SWEETS
You can find delicious recipes with traditional balsamic vinegar of Reggio Emilia on our facebook page Acetaia Ferretti Corradini.
The Origins of Traditional Balsamic Vinegar of
Reggio Emilia
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: