Traditional balsamic vinegar of Reggio Emilia

Called the nectar of the gods, genuine balsamico and balsamic vinegar (Aceto Balsamico Tradizionale) delight the palate with both sweetness and tang. Genuine balsamico is made in the provinces of Modena and Reggio Emilia using traditional, strictly regulated methods.

Making balsamico begins by slowly cooking fresh grape juice 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 and is then aged for several more years in barrels made of many different woods (oak, juniper, cherry, chestnut, acacia, ash). During ageing the balsamic vinegar becomes ever more concentrated and intense.

To earn the Tradizionale classification, the finished product is assessed by expert tasters who determine its grade. Classified, genuine balsamico meets strict quality requirements for production method, end product, flavour, aroma and texture.

Based in the province of Reggio Emilia, the multi-award-winning Il Borgo del Balsamico makes genuine balsamico, everyday balsamico condimento made from grape juice in oak barrels, balsamic vinegars and fruity white vinaigrettes. All Il Borgo del Balsamico products are made using traditional methods.

They get their flavour from the main ingredient, grape juice, and their colour from ageing in oak barrels. Unlike industrially made products, genuine products contain no added sugar, caramel or food colouring. You can also recognise a traditionally made condimento by its ingredient list: grape juice, the main ingredient, comes first.

Il Borgo del Balsamico is run by the Crotti family, who have also worked in the Italian fashion industry – perhaps that is why the products come dressed in beautiful packaging that tells you what each one is for. The distinctive packaging is practical too: the lovely bottles brighten everyday cooking and remind you how to use each product.

The festive, hand-sealed lilac packages contain traditional balsamico aged for at least 12 years, intended especially for special occasions. The products in yellow are meant for salads and vegetable dressings. The fuller-bodied products in orange are excellent for cooking, seasoning grilled food, marinades and sauces, as they can be heated. The longest-aged and sweetest products in red elevate and finish ready dishes such as fruit, ice cream, desserts, cheese and finished meals.

The crown jewel of Italian food – genuine balsamico, balsamic vinegar and condimento – is transformed by long ageing into a dark, glossy, syrupy liquid whose aroma and perfect marriage of sweet and sour create true gourmet experiences.

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