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…
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.You can find delicious recipes with traditional balsamic vinegar of Reggio Emilia on our facebook page Acetaia Ferretti Corradini.
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:
"Ed egli voleva di quell'aceto che gli era stato lodato e che si faceva nella Rocca di Canossa..." Domizio, Vita MatildaeREAD MORE