Traditional Balsamic Vinegar of Reggio Emilia. The history behind it is shrouded in mystery. The earliest traces of its origins are in the very distant past. It is said that Henry VIII had heard of an unparalleled vinegar produced within the walls of the Fortress of Canossa, and he asked Boniface, father of Countess Matilda, to bring it to him as a gift.
Today, Traditional Balsamic Vinegar of Reggio Emilia DOP is one of the most beloved and imitated Emilian delicacies all over the world, but only certified producers can make this unparalleled elixir, the great pride and very symbol of our popular traditional foods. And they can only do so in vinegar factories that meet the rigorous controls and standards of a Disciplinare that regulates the production area and the varieties of grapes that make the musts for this masterpiece.
Animabuona will accompany you to discover all the secrets of Traditional Balsamic Vinegar of Reggio Emilia, from production to bottling, to observe an art that transforms time into a unique flavour. We will discover together how the must is obtained, how the Mastro Acetaio (Master Vinegar Maker) oversees the cooking process, how fermentation takes place, and how much time must pass before it can be enjoyed. Because only after the vinegar is aged a minimum of 12 years will the Traditional Balsamic Vinegar of Reggio Emilia be ready to be tested by master tasters.
Visiting the traditional vinegar cellars of Reggio Emilia is an experience that tastes like a journey back in time, discovering a ritual that has spanned the centuries, a moment to be savoured by letting yourself be enveloped by the aromas and stories, just as you enjoy Balsamic Vinegar itself: the inimitable fruit that comes from experience, time and true passion.