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 ike the traditional balsamic vinegar produced in the neighboring province of Modena, the Reggio Emilia version has been around for centuries, although it was not described as "balsamic" until relatively recent times. Some experts say an early 12th-century poem referred to the vinegar, while about 250 years later poet Ludovico Ariosto wrote a satire about the "special vinegar" of Reggio Emilia. It seems most probable that the vinegar has been produced in the two provinces, once part of the Duchy of Modena, since extremely ancient times. The method followed in producing the Reggio Emilia vinegar is basically the same as the techniques applied in Modena province. As to the difference between the two vinegars, some expert tasters say that the Reggio Emilia version is more delicate than the one made in Modena and slightly more acidic The production zone is the part of Reggio Emilia province where selected Trebbiano, Occhio di Gatta, Spergola, Berzemino and Lambrusco grapes are grown. Aceto Balsamico Tradizionale di Reggio Emilia is noted for its substantial content of glycerol and gluconic acid and the quantity of acetic acid is always higher in respect to titratable acidity. The vinegar contains sugars, glycerol and acetic, malic and gluconic acids and they increase with aging, while acidity drops from a pH of 3 to 2.56. Production begins with the boiling down of the must and aging is also carried out in barrels of different sizes. In Reggio Emilia, the preferred woods are chestnut, oak, mulberry, juniper, cherry, ash and locust. As at Modena, vinegars that have been aged for more than 25 years can be described as extravecchio but Reggio Emilia's producers have gone further and adopted a rating system. Three categories have been defined, aragosta, argento and oro, and they signify good quality, superior quality and exceptional quality, respectively. The top vinegar, the oro, is consumed principally as a cordial and it is served in a tiny glass or tablespoon. The classification is intended to help consumers in selecting the type of vinegar that best fits their needs. The Aceto Balsamico Tradizionale di Reggio Emilia has the following characteristics: a dark, limpid and luminous brown color; a fragrant and pleasantly acidic aroma that varies according to the types of wood used and a well-balanced sweet and sour flavor with substantial acidity that is in equilibrium with the odor. The vinegar is syrupy but it flows easily. The vinegar is sent to the market in a glass container in the shape of an upended tulip blossom.
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Consorzio Produttori Aceto Balsamico Tradizionale di Reggio Emilia
c/o CCIAA di Reggio Emilia
Piazza Vittoria, 1
42100 Reggio Emilia (RE)
ITALY
phone: (+39) 0522/7961
fax: (+39) 0522/433750
email: abtre@re.camcom.it
web: www.acetobalsamicotradizionale.it
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Region of
Production
DOP Map
Emilia-Romagna
Recipes
ANGUILLA ALLA BRACE CON ACETO BALSAMICO
ASPARAGI BRASATI CON PARMIGIANO-REGGIANO®
CESTINI FRAGOLE CONDITE CON ACETO BALSAMICO DI REGGIO EMILIA
INSALATA DI FORMAGGIO
INSALATA MISTA
PESCESPADA NEL PANE PROFUMATO ALLE ERBE
STRACCETTI ALL'ACETO BALSAMICO E PARMIGIANO-REGGIANO®
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