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Traditional Balsamic Vinegar of Reggio Emilia PDO 12 Years Old "Lobster Seal" + Glass tic

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Modena uses a different system to indicate the age of its balsamic vinegars ( aceto balsamico tradizionale di Modena). The two traditional balsamic vinegars are made the same way from reduced grape must aged for several years in a series of wooden barrels, and are produced exclusively in either the province of Modena or Reggio Emilia.

Cooking of the grape juice is carried out in open vessels directly heated by fire for 12–24 hours reducing the grape juice by about 50%.Local grapes (in this case, Trebbiano and Lambrusco) are harvested at the peak of ripeness to ensure the optimal sugar content. The Balsamic vinegar typical colour is in fact obtained through the aging process and by using cooked must. While these vinegars are nothing like traditional balsamic, they do have a place in the kitchen in things like salad dressings and marinades. The Italian word balsamico (from Latin balsamum, from Greek βάλσαμον, bálsamon) means " balsam-like" in the sense of "restorative" or "curative"; cf. 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.

PayPal one of the most popular payment method that allows you to protect your credit card information through industry-leading security and fraud prevention. There are only around 20 producers in the Reggio Emilia area allowed to produce this unique condiment, and the rules to be awarded the different labels are very strict: only the best in appearance, taste and aroma will make the cut. Traditional balsamic vinegar is made by boiling local grapes and can only be produced in Modena and Reggio Emilia regions. Its intense and rich aroma, with a gentle tendency to sweet, is enhanced to raw on sweet or savory dishes.Excellent with mayonnaise, boiled meat, fish sauces, and rice dishes containing vegetables or shrimp. the "Aceto Balsamico Tradizionale di Modena", the "Aceto Balsamico Tradizionale di Reggio Emilia" and the "Aceto Balsamico di Modena". Actually, an easy-to-use mathematical method for evaluating the actual residence time of TBV within each cask of the barrel set has been recently published. The Silver Label Traditional Balsamic Vinegar of Reggio Emilia is the richer, smoother bouquet and silky taste of Balsamic.

There are numerous notarial deeds from more recent periods in which botticelle left as an inheritance or included in the dowries of noblewomen about to marry. According to producer Andrea Bezzecchi, it's excellent on risotto or dense vegetable soups and takes boiled or mashed potatoes to a new level. Later, with the first seasonal warmth, the product obtained undergoes the sugar fermentation process, during which the sugars are transformed into alcohol. Balsamic vinegar is a delicious and versatile condiment that can be used in a variety of dishes and should be in everyone’s kitchen, whether a chef or a salad lover.Flavored balsamic: Balsamic vinegar infused with flavor additives such as lemon, herbs, vanilla, fruit, berries, etc. The Traditional Balsamic Vinegar of Reggio Emilia is sold in the typical small bottle containing 100 cc.

That also means that you can use it for a salad dressing, though you should make it the dominant note.Each cask is then topped up with vinegar from the next cask up, with the largest cask getting filled with the new yield. The purpose of refilling in the TBV making is to keep the vinegar volume constant inside every cask in the barrel set, and compensate for the volume drop caused by these three factors: TBV withdrawn for bottling, water evaporation, and possible vinegar leakages from the staves.

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