La Global Citizen magazine dedicates, in its Summer 2017 edition, the “Family Business” section to the Black nectar from The Balsamic Borgo.
Here is a short translation to the full article:
The nectar of Italy: The Borgo of Balsamic Vinegar and the tradition of Reggio Emilia Balsamic Vinegar
In the heart of the province of Reggio Emiliafamily Crotti passionately carries on an ancient tradition: the production of Traditional Balsamic Vinegar. In an area often associated with other gastronomic symbols such as Parmigiano Reggiano cheese and Parma ham, The Borgo del Balsamico stands out for the quality of its product and its commitment to publicising the true origins of balsamic, historically linked to Reggio Emilia.
Led by Cristina and Silvia Crotti, the vinegar cellar follows a strict, traditional process: the Trebbiano grape must is slowly cooked, fermented and aged in barrels made of precious woods such as chestnut, cherry and juniper. Each step is influenced by the cycle of the seasons, with hot summers favouring evaporation and cold winters helping to develop the complex aromas. Some of their vinegars mature for over 25 years, achieving a unique quality and intensity of flavour.
To distinguish itself from industrial products and low-quality balsamic vinegars, The Borgo del Balsamico chose elegant and refined packaging inspired by the world of perfume. In addition to distributing their products in the best gourmet shops in Europe, they collaborate with internationally renowned chefs to create exclusive combinations, from foie gras to sushi to ice cream.
Recently, the Crotti family also decided to open a bed & breakfast within the estate, to offer guests an immersive experience to discover the balsamic tradition. An initiative that confirms their mission: to spread the culture of true Traditional Balsamic Vinegar and preserve its authenticity for future generations.
