Hamper AC01-H “Gift box” contains:
- 100 ml Traditional Balsamic Vinegar of Reggio Emilia stickers ARAGOSTA
- 100 ml Traditional Balsamic Vinegar of Reggio Emilia stickers ORGENTO
- 100 ml Traditional Balsamic Vinegar of Reggio Emilia stickers ORO
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Traditional Balsamic Vinegar of Reggio Emilia
Balsamic vinegar has a history of more than 900 years rooted in the Emilian territory.
In 2000, the European Community has included the Traditional Balsamic Vinegar of Reggio Emilia in the prestigious list of products with a Protected Denomination of Origin label.
All the goodness of this P.D.O. label product is guaranteed by the Consortium for the Protection of Traditional Balsamic Vinegar of Reggio Emilia. Based on the results of the tasting, Traditional Balsamic Vinegar is classified into three categories: Oro, Argento and Aragosta .
Oro, Argento and Aragosta, correspond to the colours of the stickers (gold, silver and burnt orange) applied to the typical little bottles of Traditional Balsamic Vinegar of Reggio Emilia. These identify the different product types and the different periods of aging, anyway always longer than 12 years.
Traditional Balsamic Vinegar stickers ARAGOSTA
Vinegar with the Aragosta sticker is popular for the pleasingly distinct sensation of volatile acidity.
It is the most “vinegary” of the three Traditional Balsamic Vinegars.
The delicate fragrance and the pleasantly intense acidity make this vinegar the ideal choice for meat and fish carpaccio, raw vegetables for dips and in marinades.
It can be used warm, to add extra flavour to meat and fish (crustaceans and other seafoods, lamb chops, chicken breasts and red meat for blood ) at the end of the cooking process, or such as sauces and dips.
Top chefs used it to prepare cooking sauces for game, poultry and fish (especially cod).
Warmed and blended along with butter and Parmigiano Reggiano, it makes a delicious condiment for ravioli.
Traditional Balsamic Vinegar stickers ARGENTO
Product awarded the silver-coloured Argento sticker has generally been aged for 6/7 years longer than those with the Aragosta burnt orange coloured sticker; thus it’s more concentrated, which attenuates the perception of acidity, offering a pleasant, complex sensation on the palate.
This balsamic vinegar is ideal as a condiment, as well as for almost all first and second course dishes.
The rich, intense aroma, which tends pleasingly towards a sweet fragrance, is delicious paired with mayonnaise and sauces, or as an accompaniment to boiled meats or fish dishes, as well as pasta and rice salads or foie gras. Also ideal with spicy and mature cheeses, especially Parmigiano Reggiano.
Served hot, it gives a special taste to fillet of beef, and is excellent for helping risotto dishes to reach a creamy texture, especially with vegetables or scampi.
Traditional Balsamic Vinegar stickers ORO
After spending at least 25 years in barrels rich in history and aromas, Traditional Balsamic Vinegar of Reggio Emilia is ready to delight even the most demanding palate.
A treasure chest of flavour to be savoured drop after drop, used exclusively as a dressing.
The particularly persistent flavour makes it a delicious end to a meal, enjoyed on its own, although its extraordinarily rich organoleptic properties also offer surprising, memorable pairings with cheeses and desserts.
Gourmet savoury lovers will enjoy it drizzled over the most noble, flavourful and tasty cheeses, while for those with a sweet tooth, a delightful taste experience is guaranteed with, chocolate desserts, ice cream and forest berries.
It is also a superb ingredient for the fillings used preparing panettone and strudel.
The finest way to savour this delicacy in all its noble intense complexity of aromas is to enjoy a small glass at the end of a meal as a meditation liqueur.
Vinegar Factory Ferretti Corradini
Back in 1918, in keeping with a long-established family tradition, Luigi Ferretti’s father gave him a small barrel of balsamic vinegar dated 1890. After twenty years in Argentina, Luigi returns to Reggio Emilia and in the attic of a typical residence of the emilian town makes the family Vinegar. Luigi’s first-born son Libero followed his father’s footsteps, acquiring expert knowledge over the years and becoming an excellent wine-taster.
After his father Luigi died, Libero developed the father’s business producing the vinegar. In just a few years, he has became a key figure for everyone in the area: now he is a promoter of the birth of the Consortium for the Protection of Traditional Balsamic Vinegar from Reggio Emilia and one of the top official tasters of the “Confraternita dell’Aceto Balsamico Tradizionale”.
Libero’s invaluable legacy was taken up by his daughter Lucia, who, in the hamlet of Bagno together with her husband Giuseppe, continues with commitment the family tradition.
Now Valeria, daughter of Lucia and Giuseppe, with her husband Valerio lead the family Vinegar, combining tradition and innovation with a modern company that still remains close to its roots.