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Traditional Balsamic Vinegar stickers ARAGOSTA

Acetaia Ferretti Corradini
Code: Product AC01-E
Weight: N/A

1, 2, 3

 57.00 171.00


Product AC01-E  “Traditional Balsamic Vinegar stickers ARAGOSTA”  contains:

  • 100 ml Traditional Balsamic Vinegar of Reggio Emilia stickers ARAGOSTA
Quantity Code n. Cost of the Goods
1 Product-AC01-E-1 €  57
2 Product-AC01-E-2 €  114
3 Product-AC01-E-3 €  171

Prices VAT/taxes included.
The food is shipped in order to reduce costs and to dispatch the goods in the best possible condition.
Normally for multi-week duration windows, orders collected from Monday to Sunday are shipped the following Tuesday, so that fresh foods are packed shortly before shipment.
Couriers usually deliver in 48/72 hours.

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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.

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.


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