Authentic balsamic vinegar pampers the senses – strict production methods guarantee top quality

Known as the nectar of the gods, authentic balsamic and traditional balsamic vinegar (Aceto Balsamico Tradizionale) pamper the taste buds with both sweetness and acidity. Authentic balsamic vinegar is made in the provinces of Modena and Reggio Emilia using traditional, strictly regulated methods.

Balsamic vinegar production begins by slowly cooking fresh grape must until its volume has reduced to a half or a third of the original. The concentrated must ferments in wooden barrels for two to four years, after which it is aged for years more in barrels made of many different woods (oak, juniper, cherry, chestnut, acacia, ash). During ageing the balsamic vinegar becomes even more concentrated and intense.

To earn the Tradizionale balsamico classification, the final product is checked by expert tasters who determine the classification. Classified, authentic balsamic vinegar meets strict quality requirements in terms of production methods, final product, taste, aroma and texture.

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The multi-award-winning Il Borgo Del Balsamico in the province of Reggio Emilia makes authentic balsamic vinegar, an everyday balsamic condimento made from grape must in oak barrels, as well as balsamic vinegars and fruity white vinegars. All Il Borgo del Balsamico products are made using traditional methods.

They get their flavour from the main ingredient, grape must, and their colour from ageing in oak barrels. Unlike industrially made products, no sugar, caramel or food colouring is added to authentic products. A traditionally made condimento can also be recognised by grape must, the main ingredient, being listed first on the ingredients list.

The Crotti family, who have also worked in the Italian fashion industry, run the house of Il Borgo Del Balsamico, and perhaps that's why the products come in beautiful packaging that tells you what they're for. The unique packaging is also practical: the beautiful bottles brighten everyday cooking and remind you of each product's intended use.

The festive, hand-sealed purple packs contain traditional balsamic vinegar aged at least 12 years, intended especially for special occasions.

The products in yellow packaging are intended for salads and vegetable dressings. The fuller-bodied products in orange packaging are excellent for cooking and for seasoning grilled food, marinades and sauces, as they can be heated.

The longest-aged and sweetest products in red packaging elevate and finish dishes such as fruit, ice cream, desserts, cheese and ready-made meals.

The crown jewel of Italian food – authentic balsamic vinegar, balsamic vinegar and condimento – turns, thanks to its long ageing, into a dark, glossy, syrupy liquid whose aroma and perfect union of sweet and sour create true gourmet experiences.

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