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Pumpkin of Reggio
 Pumpkin of Reggio  This is the typical, brightly coloured squash of the lowlands of Reggio. They are many quite ...
The recipe: Creamed pumpkin with Traditional Balsamic Vinegar
 The recipe: Creamed pumpkin with Traditional Balsamic Vinegar  - 1 kg squash or pumpkin nutmeg- salt and pepper to ...




Traditional Balsamic Vinegar of Reggio Emilia

A passion handed down from one generation to the next


Traditional Balsamic Vinegar of Reggio Emilia is the fine outcome of a long and artful aging of sweet grape musts in small casks of fine woods. Prepared in ancient times as a medical balsam for kings and emperors, it has now entered the kitchen as an exclusive ingredient capable of heightening flavours and enriching all dishes.


Special local grapes are pressed for production, as prescribed by the strict protocol. Its authenticity depends on the various sequences of production: slow reduction of the must with up to 14 hours on an open fire; fermentation; settling and aging in a series of casks of different woods for at least 12 years.


The result of so much work leads to unmistakeable characteristics of colour, density, aroma and flavour. In the kitchen, Traditional Balsamic Vinegar can be added to stews and gravies (for a flambé finish) or to ice cream and sweets (crude).


The Extravecchio, with over 25 years of aging, is truly an elixir to delight the nose and palate, a meditation potion to be sipped from a spoon or tiny glass, also appropriate to accompany sharp aged cheeses, fruit salads, pastry cream and spice cakes.



Balsamic Vinegars


Strada Penella, 1
42017 Novellara (RE)
Ph.: 0522 651197
Via Centododici, 6
42015 Correggio (RE)
Ph.: 0522 699264
via Colombo, 103
42017 Novellara (RE)
Ph.: 0522 652055
via Francesco Crispi, 3
Reggio Emilia (RE)
Ph.: 0522796569

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