Traditional Balsamic Vinegar of Reggio Emilia PDO is a typical product of the province of Reggio Emilia, sibling to the Traditional Balsamic Vinegar of Modena PDO.
It is a noble product with ancient origins (the oldest writing in which it is mentioned dates back to 1046) and since 2000 it has been recognized with the designation of Protected Designation of Origin.
The traditional balsamic vinegar of Reggio Emilia is produced through the process of sugar fermentation and acetic oxidation of the must of selected local grapes, which takes place inside specific production rooms, the acetaie, traditionally attics and lofts, whose climate ensures the product the necessary ventilation and natural temperature ranges between summer and winter.
The must is cooked and left to age inside small casks built with selected types of wood classic to the area - oak, chestnut, cherry, juniper, mulberry, ash, locust - that give the balsamic vinegar different nuances of taste.
During the aging period, the vinegar is annually decanted from the largest to the smallest cask that contains the final product, aged from a minimum of 12 years to a minimum of 25 years, depending on the quality.
The extracted balsamic vinegar is then subjected to the judgment of master tasters, who assess its quality according to strict criteria set by the production regulations, and award it its aging classification through the three stamps: Bright Orange, Silver or Gold.
To safeguard the product's recognizability, Traditional Balsamic Vinegar of Reggio Emilia PDO can only be bottled in 50, 100 or 250-ml transparent white glass ampoules with a shape similar to an inverted tulip. The small bottles are sealed with sealing wax and fitted with numbered stamps that allow traceability of the product.
Traditional Balsamic Vinegar of Reggio Emilia DOP goes well with traditional dishes such as roast pork, risottos and salads, and with strawberries and ice cream. However, each of the three categories also lends itself to specific pairings.
With Bright Orange (Aragosta), the least aged and therefore most "vinegary" of the three, it goes perfectly with meat and fish carpaccio and "pinzimoni" (cut up raw vegetables) if used raw, or red meats and shellfish if added while cooking.
Silver (Argento), aged 6-7 years longer than Lobster, envelops the palate with a more bittersweet taste due to the higher concentration: raw it is ideal when paired with Parmigiano Reggiano. Also try it in risottos and with beef tenderloin.
Lastly, Gold (Oro), aged at least 25 years, should be consumed strictly raw, on its own or paired with savory and spicy cheeses or with chocolate or custard-based desserts.
Nineteenth-century testimonies attest to the custom of enriching the dowry of noble Reggio Emilia women about to marry with batteries of balsamic vinegar. Even today in the production areas of Reggio Emilia and Modena it is customary to start a new battery at the birth of a daughter or son.
The vinegar cellars are then passed down from generation to generation, thus constituting a family legacy of inestimable traditional value.
Info on the official website
