Introduction: ACETO BALSAMICO TRADIZIONALE DI REGGIO EMILIA DOP is a culinary treasure trove with a long tradition. Its history dates back to 1046, when Emperor Henry III of Germany requested a special vinegar from Bonifacio, lord of the Canossa Castle in the province of Reggio Emilia. This vinegar was already celebrated for its perfection at that time. This tradition has been maintained throughout the Reggio Emilia region for centuries, resulting in first-class balsamic vinegars.

The Consorzio di Tutela: In 1986, producers of balsamic vinegar founded the "Consorzio di Tutela Aceto Balsamico Tradizionale di Reggio Emilia". This consortium is not only responsible for monitoring the quality of its members' product and bottling it, but also for protecting, promoting and valuing the interests of the protected designation of origin Aceto Balsamico Tradizionale di Reggio Emilia DOP and educating consumers through information.

LINEA DOP - Technical data: The ACETO BALSAMICO TRADIZIONALE DI REGGIO EMILIA DOP is made from grape musts of Salamino, Trebbiano and Spergola, which are first subjected to alcoholic fermentation and then to acetic oxidation. Here are some technical data:

  • Acidity: ≥ 5%
  • Density: ≥ 1.30
  • Durability: High (10 years)
  • PH value and sugar concentration: natural barriers against unwanted bacteria.

Organoleptic properties:

  • Appearance: Deep black color, clear and brilliant.
  • Density: Very high and persistent.
  • Aroma: Penetrating and persistent, with intense notes of wood from the barrels (oak, cherry, juniper, mulberry, acacia, pear and chestnut).
  • Taste: Well balanced between sweet and sour, harmonious with the olfactory characteristics.

Packaging: The 100 ml bottle has an elegant tulip shape, a cork and wax seal and comes in a printed cardboard gift box. Additionally, there is a multilingual manual with recipes and information on the history of the product.

Nutritional information per 100 g:

  • Energy: 328 kcal / 1374 kJ
  • Fat: 0 g
  • of which saturated fatty acids: 0 g
  • Carbohydrates: 78 g
  • of which sugar: 78 g
  • Proteins: 0 g
  • Salt: 0.1 g

Awards: There are three levels of awards based on a points scale:

  • Oro (Gold): at least 25 years, over 300 points.
  • Argento (Silver): at least 12 years, 270-299 points.
  • Aragosta (Lobster): at least 12 years, 240-269 points.

How and what to use it for: This excellent product gives a delicious sweet and sour note to any dish. It goes perfectly with Parmigiano Reggiano, beef fillet and strawberries.

ACETO BALSAMICO TRADIZIONALE DI REGGIO EMILIA DOP is a culinary treasure with a rich tradition and impressive taste characteristics. Discover the secrets of this exquisite vinegar and enjoy its versatility in your kitchen.

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