The Borgo of Balsamic on Il Messaggero, column Questioni di gusto / Balsamic vinegar of Reggio Emilia, the noble distillate
Edited by Alessandra Iannello
Balsamic Vinegar of Reggio Emilia: A Distillate of History and Tradition
Traditional Balsamic Vinegar of Reggio Emilia PDO is not a simple condiment, but a true distillate of history and excellence. Its origins date back to at least 1046, when Emperor Henry III asked Boniface, Marquis of Tuscany, for a fine vinegar. Over the centuries, this product has been considered a precious commodity, so much so that it was included in noble endowments.
At Balsamico's Borgo, the sisters Cristina and Silvia Crotti continue this tradition with production based on a historic family vinegar cellar, with ancient casks, some dating back as far as the 18th century. The production process is meticulous: the grape must of Lambrusco and Trebbiano is cooked and aged in batteries of barrels made of different woods, such as oak, acacia and juniper, which impart unique aromas.
Ageing is certified through three distinctive stamps on the 100 ml bottles:
🔸 Lobster stamp: at least 12 years of ageing
🔸 Silver stamp: between 15 and 18 years old
🔸 Gold stamp: over 25 years
To demonstrate the versatility of this product, chefs Marta Scalabrini, Ivan Giglio and Giorgio Falzarano of the Marta in Cucina restaurant created a menu entirely dedicated to balsamic vinegar, from starter to dessert. Their work highlighted how outside the production areas there is still confusion about the characteristics of this extraordinary product.
The Traditional Balsamic Vinegar of Reggio Emilia is not just an ingredient, but a gastronomic heritage to be valued and known.
