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

"Trittico" - Traditional Balsamic Vinegar of Reggio Emilia

Name: "Trittico" - Traditional Balsamic Vinegar of Reggio Emilia
Brand: Acetaia Lucenti
SKU: ZCN00116
Price: 243.75 EUR
Availability: InStock

Discover the Traditional Balsamic Vinegar of Reggio Emilia Triptych, three precious aged vinegars: " Aragosta " label (min. 12 years), "Argento" label (over 20 years) and "Oro" label (over 25 years). Three excellent products in a single package to savor all the richness of true Balsamic Vinegar of Reggio Emilia.

Shelf Life: For information and advice, please refer to the Products pages.

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243,75 €

ONLY FOR ORDERS WITH US DESTINATIONS

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

In ancient times, Traditional Balsamic Vinegar of Reggio Emilia it was reserved only for nobles, which is why it was seen as a precious elixir, rich in beneficial and healing properties. The name 'balsamic' itself contains the concept of a miraculous medicine, which the most fortunate kept at home as a panacea, a universal remedy against all ills and as a healthy regenerating balm for delicate stomachs.

The youngest product label "Aragosta" (no less than 12 years with its delicate aroma and pleasantly intense acidity, it is ideal on carpaccio, pinzimonio (raw vegetables with olive oil and vinegar) and in marinades.

Over the years, the product takes on a greater concentration that softens the perception of acidity and is perceived with a complex and pleasant sweet and sour taste that makes it ideal for use raw, but also for almost all first and second courses: this is the label "Argento" "Affinato" aged over 20 years.

After 25 years aging process, the label is obtained "Oro" only after 25 years spent in barrels rich in history and aromas can it bear the designation "Extra Vecchio." Traditional Balsamic Vinegar of Reggio Emilia thus becomes a treasure chest of flavors to be discovered and savored drop by drop, strictly uncooked, like an authentic meditation glass.

Traditional Balsamic Vinegar is therefore the result of the double fermentation of cooked must, and its use in food dates back to the Romans at the time of the poet Virgil, who mentioned the sweet notes of vinegar in his Georgics.

The production regulations for Traditional Balsamic Vinegar of Reggio Emilia limit the area where the grapes and Traditional Balsamic Vinegar can be produced. In fact, the final product must be tasted and certified by a specialized body in order to be awarded the label (Aragosta, Argento, Oro), and must pass a strict but fair certification process in order to obtain the Protected Designation of Origin (PDO).

For organoleptic characteristics, please refer to the individual product sheets.

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)