-
ABTREAceto Balsamico Tradizionale di Reggio Emilia DOP -
ABTREAceto Balsamico Tradizionale di Reggio Emilia DOP -
ABTREAceto Balsamico Tradizionale di Reggio Emilia DOP
Traditional Balsamic Vinegar of Reggio Emilia PDO
The fruit of a centuries-old legacy of excellence, Traditional Balsamic Vinegar is an Italian culinary masterpiece that matures for at least 12 years in wooden barrels in the attics of Reggio Emilia.
Grapes
Boiled Must
Time
Producers
The Consortium comprises a total of 58 certified producers, some of whom regularly bottle their products and open their vinegar cellars for scheduled visits (marked with V), others either do not have product ready for bottling yet, or produce the vinegar for their own personal use.
Elixir of goodness. The world in a drop
After scrutiny by master tasters, Traditional Balsamic Vinegar of Reggio Emilia PDO is classified under three different categories: Aragosta (orange), Argento (silver) or Oro (gold). The criteria for this are stringent and set out in Product specification, considering factors such as aging, and olfactory and taste characteristics.
Orange Label
Traditional Balsamic Vinegar of Reggio Emilia PDO Orange label is the most vinegary of the three traditional balsamic vinegars.
Aged for at least 12 years, Orange label boasts a delicate aroma and pleasantly intense acidity, making it the perfect choice on carpaccio, vegetable crudités and marinades. It is equally suited to adding the finishing touch to hot dishes, elevating the flavours of meats and fish, and enhancing sauces and gravies.
On the grill it is to be recommended for flavouring crustaceans, lamb cutlets, chicken breast and rarely-cooked red meats at the end of cooking. Renowned chefs incorporate it into their recipes, creating an exquisite jus for game, poultry, and fish (especially salt cod).
Silver Label
Traditional Balsamic Vinegar of Reggio Emilia PDO Silver Label has an intermediate ageing.
Compared to the Orange Label, it acquires greater concentration, softening the perception of acidity while delivering a complex and delightful sweet-and-sour experience.
It has a rich intense aroma that tends towards sweetness, enhancing both sweet and savoury dishes. It is excellent with boiled meats (bollito) and fish dishes, in pasta and rice salads, and with foie gras. It is a perfect match for intense mature cheeses, first and foremost Parmigiano Reggiano.
On the grill it pairs beautifully with beef fillet, and also adds a delightful finishing touch to risotto, especially prepared with vegetables or scampi.
Gold Label
Traditional Balsamic Vinegar of Reggio Emilia PDO Gold Label is aged for at least 25 years.
Thanks to its very slow aging process, with time it becomes even richer in aroma releasing intense aromas and sensations.
It is a treasure trove of gustatory delight to discover and savour drop by drop, always uncooked whether paired with sweet or savoury dishes. It is excellent with fruit, ice cream and desserts. Savoury enthusiasts will appreciate it on the finest, most mature and flavourful cheeses. Meanwhile, those with a sweet tooth can pair it with egg custards. For those looking to capture the intense complexity of its scents and flavours, savouring it alone is the ultimate experience.
Single-serve small bottles
A new tasting small bottle, designed to always keep a tiny quantity of the precious elixir readily available or as a small and exquisite gift, embodies what has always been its historical purpose as a royal gift.
These small bottles are available in elegant individual cases, or as a set featuring the three different varieties. Each one contains 10ml of the finest Traditional Balsamic Vinegar of Reggio Emilia PDO, the perfect quantity for savouring its complexity or to complete a dish by transforming it into royal delicacy.
The History
The history of Traditional Balsamic Vinegar of Reggio Emilia PDO is shrouded in mystery and largely unknown. It is undoubtedly the story of a product of human ingenuity and passion. Reconstructing the precise sequence of events is a formidable challenge, however the first mention of the coveted elixir, sought after by crowned heads, can be traced back to the writings of the monk Donizone. In the year 1046…
Between history and legend, the story behind the origin, evolution, and success of Traditional Balsamic Vinegar of Reggio Emilia is undoubtedly a captivating and intriguing tale.
Read more
