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

"Argento" - Traditional Balsamic Vinegar of Reggio Emilia

Created in the attics of Reggio Emilia, where time and the seasons transform cooked grape must into a precious elixir, this Traditional Balsamic Vinegar ageds for over 20 years in small barrels made from different types of wood. The result is a condiment with an intense aroma and a complex sweet and sour taste, perfect for enhancing every dish with elegance.

Shelf Life: None - 10 Years by Law

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68,98 € ~~77,50 €~~

Save 8,52 €

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 it is a prestigious condiment in Italian cuisine.

Strict regulations govern production, which must take place exclusively in the territory of Reggio Emilia the climate, characterized by harsh winters and hot summers, and the environmental conditions of the attics where the barrels are placed for aging, allow for the production of an excellent product.

The vinegar, obtained solely from the fermentation of cooked grape must, is aged in wooden barrels made from different types of wood: oak, chestnut, cherry, juniper, mulberry, ash, and black locust. The different types of wood used for the barrels give the final product its unique and precious aromas.

Aging for at least 20 years gives it a delicate aroma and pleasantly intense acidity that creates a pleasant and complex sweet and sour taste, making it ideal for use uncooked and with almost all first and second courses.

The Traditional Vinegar of Reggio Emilia it is an excellent product and is only sold after passing a taste test by a commission of experts who rigorously evaluate its suitability and typical characteristics.

Its intense, rich aroma with a hint of sweetness is enhanced when used raw in mayonnaise, in sauces to accompany boiled meats or fish dishes, and in pasta or rice salads. It is ideal with spicy and mature cheeses, especially Parmigiano Reggiano

Appearance: Clear and intense
Color: Deep brown
Aroma: Persistent
Taste: Rich, harmonious, intense
Density: 1.34

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)