Traditional Balsamic Vinegar of Reggio Emilia PDO - Aragosta (Lobster Label) - More Than 12 Years
- Producer: Acetaia Lucenti
- Containing: 100 ml. / 3.38 fl. oz.
- Shelf Life: Traditional Balsamic Vinegar does not expire – a shelf life of 10 years is indicated according to the law.
- Shipping: All the World
1 x Traditional Balsamic Vinegar of Reggio Emilia PDO - Aragosta (Lobster Label) - More Than 12 Years, 100 ml. + Glass Tic Dropper
|Italia||1/2 Giorni lavorativi||1/2 Giorni lavorativi|
|U.E.||2/3 Giorni lavorativi||1/2 Giorni lavorativi|
|Altri Paesi||4/5 Giorni lavorativi||2/3 Giorni lavorativi|
Traditional Balsamic Vinegar of Reggio Emilia PDO – Aragosta (Lobster Label), with aging characteristics of at least 12 years, with a delicate aroma and pleasantly intense acidity.
This vinegar is suitable for short cooking to enrich sauces and to season and marinate fresh vegetables.
Traditional Balsamic Vinegar of Reggio Emilia PDO is a condiment obtained from aged and fermented cooked grape must, which comes only from the province of Reggio Emilia.
The adjective “traditional” is due to its centuries-old history that has been handed down for generations.
The production area of Traditional Balsamic Vinegar of Reggio Emilia PDO is located in the province of Reggio Emilia, in the Emilia-Romagna region.
Before being marketed, balsamic vinegar must undergo a rigorous examination performed by highly specialized master tasters who assess whether the vinegar is suitable to guarantee the excellence of the products on sale.
It is characterized by a delicate aroma and pleasantly intense acidity.
The Traditional Balsamic Vinegar of Reggio Emilia has been awarded the Protected Designation of Origin (PDO) from the European Community. A PDO ensures that all stages of processing - from the choice of grapes to the packaging - are scrupulously checked by the Consortium. The Traditional Balsamic Vinegar of Reggio Emilia has unique characteristics which make it a real masterpiece of taste, with an exceptional aroma and sweet-and-sour aftertaste. Every year, the best part of the product is taken from the barrels jealously kept in the attic of the "Acetaie". The variety of woods and the different periods of aging give specific characteristics to the three types of Traditional Balsamic Vinegar of Reggio Emilia: Aragosta (Lobster), Argento (Silver) and Oro (Gold). Discover them in the category Traditional balsamic vinegar.
The special taste of the Traditional Balsamic Vinegar of Reggio Emilia Oro can be used raw on savoury or sweet dishes. To those who love savoury foods, we suggest to try it with spicy cheeses; those who like the sweet taste should try this product with custard cream, chocolate, wild berries or to fill Panettone and Strudel.
In addition, it can be enjoyed at the end of a meal, as a digestive, for meditation.
How to store it: It is highly recommended to store it in a dry and dark place.
- Appearance: Clear and shiny
- Colour: Dark brown
- Smell: Persistent
- Taste: Sweet and sour
- Density: 1,33
Ingredients: Cooked grape must
Calories per 5 ml: About 23 kcal
Format: 1 x Traditional Balsamic Vinegar of Reggio Emilia PDO - Aragosta (Lobster Label) - More Than 12 Years, 100 ml. + Glass Tic Dropper
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