Aceto Balsamico Tradizionale di Reggio Emilia – with Parma’s  Foodnwalk

Aceto Balsamico Tradizionale di Reggio Emilia – with Parma Food n Walk Golosa tours

(Traditional Balsamic Vinegar of Reggio Emilia)

1863: in a publication by Fausto Sestini states clearly that: “in the provinces of Modena and Reggio Emilia there is prepared from ancient times a particular kind of vinegar to which the physical appearance and excellent aroma did arrive by the name Vinegar Balsamic.

Nick has formed a close link with this ancient tradition and family makers of great note. Our final destination therefore seals the Food n Walk day in the most perfect way… and it’s fun too with Alessandra , full of energy, sharing the family secrets and culinary tasting tips.

The Balsamic tour takes us into the world of the wine and balsamico maker.  Firstly you will see the splendid 40 acre vineyard and be guest of this supplier of top outlets across the world… including Harrods of Knightsbridge London.  We then visit the Lambrusco Museum and before entering the world of the balsam makers – 4 generations continuing 100 years of family tradition winning the Gambero Rosso in 2011 and World Wine Challenge for best sparkling wine in 2010.

The consorzio for this original DOP Balsamico product dates back to the 11th century.

The quality of our first tier, 15 year old red label Balsamico is better than most others’ 28 year old gold… because we are wine makers and understand how to refine the smootheness…

First mentioned in writings in 1046, Balsamico is  a real Jewel for all Gourmet lover, chef or slow food fans. Never to be confused with ordinaryBalsamic Vinegar, Aceto Balsamico Tradizionale it is produced solely from the best grapes and not from soured wine vinegar like its industrial counterpart. Traditionally, sweet white Trebbiano grapes are used to make this nectar, locally hand harvested and only the finest from the vineyard.

The names “Aceto Balsamico Tradizionale di Modena” (Traditional Balsamic Vinegar of Modena) and “Aceto Balsamico Tradizionale di Reggio Emilia” (Traditional Balsamic Vinegar of Reggio Emilia) are protected by both the Italian Denominazione di Origine Protetta and the European Union’s Protected Designation of Origin.

The finest of the annual grape yeild are crushed and the “must” is then gently boiled over charcoal for 24-30 hours. The ‘must’ is aged and decanted in different woods for a minimum of 12 years. The color is dark brown and warm amber in the light.

You will visit the Must maturing room and the batteria lofts of a producing family of 4 generations and taste 15 year old, 22 and 28 year old Balsamico from the antique barrels.  Over the past 50 years the world’s leading chefs have ignited an international interest in this product.

And yes it can be drizzled over ice cream and strawberries.  Have a great tour. Nick FWT

This sweet elixir helps you savour and digest a truly great day among the treasures of Parma and her Province – one that we know you will enjoy in your memories for years to come.

You’ve found a wonderful tour with us

(Traditional Balsamic Vinegar of Reggio Emilia)



Artist Signman Teacher

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