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Balsamic Vinegar of Reggio Emilia
"Aragosta" - Traditional Balsamic Vinegar of Reggio Emilia

"Aragosta" - Traditional Balsamic Vinegar of Reggio Emilia

From the ancient vinegar cellars of Reggio Emilia, where time passes slowly among barrels made of fine wood, comes Traditional Balsamic Vinegar of Reggio Emilia "Aragosta" label. Aged for at least 12 years, it is the result of a centuries-old tradition handed down with rigor. Just a few drops are enough to transform any dish into an intense and unforgettable experience.

Shelf Life: None - 10 Years by Law

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Shelf Life: None - 10 Years by Law

Listen the Description 0:00

60,94 €

Format 100 ml.

Available

ONLY FOR ORDERS WITH US DESTINATIONS

ParmaShop covers Customs Duties: THEY ARE ALREADY INCLUDED IN THE PRICE.

The Traditional Balsamic Vinegar of Reggio Emilia Bollino "Aragosta", with aging characteristics of at least 12 years, with a delicate aroma and pleasantly intense acidity.

This vinegar is suitable for short cooking times to enrich sauces and gravies and to season and marinate fresh vegetables.

The Traditional Balsamic Vinegar by Reggio Emilia it is a condiment obtained from the fermentation and aging of cooked grape must, exclusively from the province of Reggio Emilia.

The adjective "traditional" is due to its centuries-old history, handed down from generation to generation.

The production area of Traditional Balsamic Vinegar of Reggio Emilia is located in the province of Reggio Emilia, in the Emilia-Romagna region.

Before being sold, balsamic vinegar must undergo a rigorous examination by highly specialized master tasters who assess whether the vinegar is suitable, thus guaranteeing the excellence of the products on sale.

It is characterized by a delicate aroma and pleasantly intense acidity.

A product means that all stages of production, from the selection of grapes for cooking the must to aging and packaging, are scrupulously checked by the Control Body. Traditional Balsamic Vinegar of Reggio Emilia has unique characteristics that make it a true masterpiece of taste, with an exceptional aromatic power and a precious sweet-sour pleasantness. Just a few drops of pleasure enrich even the simplest of dishes, such as risotto or a slice of Parmesan cheese, with memorable sensations. Every year, the best product is taken from the barrels jealously guarded in the attics of the vinegar cellars. The variety of woods and the years of aging give the three types of vinegar different characteristics: "Aragosta", "Argento" e "Oro" discover them all in the Traditional Balsamic Vinegar category.

Its good acidity and subtle, delicate aroma are perfect for use raw on meat and fish carpaccio, in pinzimonio and marinades. Ideal for adding to shellfish, lamb chops, chicken breasts and rare red meat at the end of cooking

Appearance: Clear and bright
Color: Dark brown
Aroma: Persistent
Taste: Sweet and sour
Density: 1.33

To preserve the quality and flavor of the Prosciutto di Parma PDO, it is essential to follow some simple but important guidelines for storage, both before and after opening the product Before opening when the ham is still sealed in its vacuum-packed packaging, it is recommended to store it in a cool, dry place. In a very cool cellar or in refrigerator a temperature not exceeding 10°C store in a cool, dry place, away from direct light and heat sources Once opened ham requires a little more care when it comes to storage. Ham should be stored in refrigerate between 4°C and 8°C, wrapped in cling film or in a clean cotton cloth this helps protect the meat from drying out and preserves its aroma and flavor. In addition, it is useful to lightly grease the cut surface with a drizzle of olive oil this small precaution helps to preserve the moisture of the ham and keep its organoleptic qualities intact. It is important to consume the ham within a few weeks of opening to enjoy its characteristics to the fullest, thus ensuring an optimal taste experience.

Ingredients, Allergens and Nutrition Facts

Energy 259 kcal

100%

Fats 0 g

of which saturated 0 g

Carbohydrates 64 g

64%

of which sugars 63 g

63%

Protein 0.9 g

0.9%

Salt 0.0.03 g

0.03%

Ingredients: Cooked must from Reggiane grapes (Lambrusco, Ancellotta, Trebbiano, Sauvignon, Sgavetta, Berzemino, Occhio di Gatta). ALLERGENS: Sulfites.

Technical Data Sheet (PDF) Technical Data Sheet (PDF)