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

"Aragosta" - Traditional Balsamic Vinegar of Reggio Emilia PDO

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 PDO "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: No expiry date. 10 Years is indicated by law.

~~€48,40~~ €43,08

Format 100 ml.

Quantity

ONLY FOR ORDERS WITH US DESTINATIONS

Customs duties and charges, will be determined by the US Government Authorities and will be paid by the final recipient.

The Traditional Balsamic Vinegar of Reggio Emilia PDO 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 PDO 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 PDO 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 PDO 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

Before opening, it is important store the bottle in a cool, dry place, away from heat sources and direct light, keeping it in store upright to prevent the vinegar from coming into contact with the cap. It is also essential to avoid exposure to direct sunlight to preserve its organoleptic qualities. After opening, it is crucial seal the bottle tightly to limit exposure to air and store in a place with a constant temperature, AVOID STORING IN THE REFRIGERATOR where low temperatures could alter its density and aroma. By following these precautions, the vinegar will retain its extraordinary characteristics over time, allowing for optimal tasting.

Ingredients and Nutritional Information

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