The Borgo Balsamic Vinegar featured in the Austrian newspaper *Vorarlberger Nachrichten*: From fashion to Traditional Balsamic Vinegar
We are honoured to have been the subject of an in-depth feature published by the Austrian newspaper Vorarlberger Nachrichten, written by the journalist Beate Rhomberg. A story that takes readers on a journey of discovery through the authentic Emilia, where the landscape, traditions and culinary excellence intertwine in a tale woven from time, people and passion.
The article opens with a simple yet striking image: a small kiosk on the main street of Albinea, much like so many others you come across whilst travelling through Italy. Nothing would suggest that, just a few minutes’ drive away, one of the most prized treasures of Italian cuisine is to be found. Following a short tree-lined avenue, you reach the Borgo del Balsamico, nestled amongst centuries-old trees, rose gardens and historic gardens. The villa, whose origins date back to the 17th century, welcomes guests into an atmosphere of understated elegance and authenticity, where every room tells a part of the Crotti family’s story.
Beate Rhomberg traces the history of the Crotti family, whose journey in the world of fashion began thanks to Renzo Crotti, an entrepreneur and founder of the historic Maska brand. The old house in Albinea, purchased in the 1960s as a family home, already housed a small private vinegar cellar at that time, which had begun as a personal passion and was initially intended to produce balsamic vinegar to give to friends and clients.
It’ll be the daughters Cristina and Silvia Crotti to turn that family tradition into a business venture, founding ’Il Borgo del Balsamico’ in 2004. Alongside the’Traditional Balsamic Vinegar of Reggio Emilia PDO, the company will also develop other products over time, whilst maintaining its commitment to quality and the production techniques handed down through the generations.
Time is the real secret to balsamic vinegar
The focus of the feature is on the vinegar cellar and the lengthy ageing process of Traditional Balsamic Vinegar of Reggio Emilia PDO. The journalist takes the reader on a tour of the ancient rows of barrels stored in the villa’s attic, some of which are over two centuries old, whilst the oldest is even more than three hundred years old.
Here, the cooked must – made from local grapes such as Lambrusco and Trebbiano – matures slowly as it passes through a series of casks crafted from seven different types of wood. The high summer temperatures in the attic encourage the natural evaporation of water, gradually concentrating the aromas, fragrances and complexity. It is a process that requires at least twelve years of patience, during which time becomes the key factor in determining the quality of the final product.
A holiday to really get to know the area
The article highlights how guests at the Borgo can experience this tradition first-hand by taking part in guided tours of the vinegar cellar and tastings, interspersed with moments of relaxation in the large historic park and excursions to explore the Emilia region. The Residences of Borgo They thus provide the ideal starting point for exploring a region brimming with culinary excellence: Reggio Emilia, Modena, Parma, the Matildic castles, the hills of Canossa and the landscapes that are home to some of Italy’s most celebrated gastronomic specialities.
The report powerfully highlights the deep bond between territory, agriculture e gastronomic culture. Parmigiano Reggiano, Lambrusco, fresh pasta, cured meats and Traditional Balsamic Vinegar are not presented as mere products, but as the result of ancient knowledge passed down within families and cherished with respect over the generations.
According to the journalist, it is precisely this authenticity that makes Emilia-Romagna a unique destination, where every flavour tells a story and every tradition lives on thanks to the people who keep it alive.
Being featured in one of Austria’s leading newspapers is a source of great pride for us. Beate Rhomberg’s feature does not merely describe a place or a product, but captures the’Borgo Balsamic essence: a family-run home where hospitality, craftsmanship and local culture come together every day. This is how we wish to welcome every guest: by offering not just a simple visit, but an experience that brings to life the history of Traditional Balsamic Vinegar of Reggio Emilia PDO and the value of this extraordinary region.
Discover the Residences of Borgo and experience for yourself the story told by the Vorarlberger Nachrichten, in the heart of the hills of Reggio Emilia.
CLICK TO READ THE FULL ARTICLE IN ITS ORIGINAL LANGUAGE (PDF)
