We had the pleasure to visit their incredible "acetaia" nearby Reggio Emilia a couple of times and were always amazed by the love and care they put in everything they do. The barrels of the eighteenth and nineteenth centuries keep precious liquids in the darkness of the attic. Online sale of high quality extra virgin olive oil produced by artisan olive growers and mills selected by OlivYou. The ageing of a minimum of 20 years makes its aroma delicate and pleasantly acid; this complex bittersweet taste sensation makes it ideal to be used raw or to cook many second courses. However, because the title "condimento" is not a protected designation the term can be found on lower grade vinegar as well, and some version of "condimento" or "condiment" may appear on balsamic-like products.

After having spent at least twenty-five years in barrels rich in history and aromas, the Traditional Balsamic Vinegar of Reggio Emilia is ready to reserve great tasting pleasures. TBV results as a blend of vinegars of different composition and age due to the traditional making procedure. Equally exquisite on sweet or savoury foods, Gold Label comes into its own on raw or cooked fruit, ice-cream, desserts or just by itself as an energising pick-me-up. Balsamic vinegar, in Italian Aceto balsamico, it is a common name to indicate a dark, concentrated and flavoured vinegar made from grape must, it can be aged or unaged. The record of this visit is thought to be the first written reference to balsamic vinegar, a condiment once known only to those in the Emilia-Romagna region of what is now modern Italy, and produced only in the provinces of Reggio Emilia —where Henry III was visiting —and neighboring Modena.The Gold Label Traditional Balsamic Vinegar of Reggio Emilia is the most aromatic, flavourful vinegar, its distinct mellowness imparted only by the slow passing of time. The residence time of the product inside the set of barrels is determined by the refilling and withdrawing procedure. Denominazione di Origine Protetta") stamp — a European Union certification that guarantees an ingredient's quality, production, and place of origin. To safeguard the quality of the product and protect the consumer was formed The Consortium of Producers of Traditional Balsamic Vinegar from Reggio Emilia and in 2000 The European Community added Traditional Balsamic Vinegar from Reggio Emilia to the list of products with a Designated Protected Origin. For those products, there is a risk of creating confusion among consumers looking for the original Balsamic Vinegar of Modena PGI, the two different Traditional Balsamic Vinegar of Modena PDO, and Traditional Balsamic Vinegar of Reggio Emilia PDO.

Fabio Chinnici, Enrique Durn Guerrero, Francesca Sonni, Nadia Natali, Ramn Natera Marn and Claudio Riponi.The Reggio Emilia Consortia differentiate the different ages of their balsamic vinegar (Aceto Balsamico Tradizionale di Reggio Emilia) by the color of their label. Condimento ("dressing") balsamic vinegars may be labeled as condimento balsamico, salsa balsamica or salsa di mosto cotto. Ideal for accompanying boiled or fish dishes its long aging (over 15 years) makes it perfect in combination with foie gras, spicy or aged cheeses, first of all the great Classic Parmigiano Reggiano. The Traditional Balsamic Vinegar of Reggio Emilia is obtained simply by fermenting the sugar and acid of the cooked must.

Because of the multi-barrel process, it takes complex math to gauge the average age of the bottled product, so instead a tasting commission of five expert judges convenes to taste the vinegars and determine an appropriate grade, and no age is printed on the label. The silver label on Aceto Balsamico Tradizionale di Reggio Emilia by San Giacomo indicates that this traditional balsamic has been aged between 18 and 20 years. With the Traditional Balsamic Vinegar of Reggio Emilia (recognised in 1987 by a ministerial decree) you enter the highest gastronomic tradition where an almost alchemist wisdom has created a downright culture witness from generation to generation. The barrels have a hole on the top to encourage evaporation; as the water evaporates, the liquid becomes more and more concentrated and is transferred to progressively smaller barrels.designation only protects the very best; it doesn't offer any level of distinction among mass market balsamics. In fact, one of the simplest things to do with salad balsamic is to boil it in a saucepan with some sugar to create a cheap balsamic syrup.