Balsamic Vinegar of Reggio Emilia

Traditional Balsamic Vinegar of Reggio Emilia is obtained from the must of local grapes, Lambrusco and Trebbiano. The process of cooking is carried out on direct flame, while fermentation and subsequent oxidation take place in large barrels. The typical hints of wood characteristic of Traditional Balsamic Vinegar of Reggio Emilia are obtained thanks to the period of ageing in wooden barrels. Traditional Balsamic Vinegar of Reggio Emilia is divided into three types:

• Aragosta (Lobster) label: aged more than 12 years

• Argento (Silver) label: aged from 18 to 20 years

• Oro (Golden) label: aged more than 25 years

This product is suitable for the preparation of many recipes and as a condiment that matches perfectly with various dishes. You can make pinzimoni or carpacci more delicious with the intense aroma and acidity of vinegar aged at least 12 years or add hot Traditional Balsamic Vinegar on meat, vegetables and eggs.

If you are mayonnaise lover, you will be happy to know that this product is perfect with it. The same goes for sauces, fish, rice, lamb and boiled meats. Did you know that this vinegar is also perfect to finish desserts? You can try it on Catalan cream or ice cream: you will not regret it. With Traditional Balsamic Vinegar of Reggio Emilia you can experiment hundreds of recipes.

For over 25 years, ParmaShop has been working to make our local products known abroad, thanks to its large distribution network that reaches Europe, the USA and other countries.

We are not talking about the classic eCommerce: ParmaShop is much more. We assist you both by e-mail and by phone, to guide you on a journey of unforgettable flavours.

You are not sure of which option you prefer? ParmaShop offers the elegant box containing the three types of vinegar in bottles of 100 ml – inside, you will also find the refined glass tic dropper.

Do not hesitate to contact us for further information about our products.