Just how does something come to be so delicious? Through the combination of the pureness of nature and the skills of man: this is the recipe for Traditional Balsamic Vinegar from Reggio Emilia. 

Any prestigious, traditional product is unavoidably linked to its origins and a method of production perfected over the generations.

This is particularly true for Traditional Balsamic Vinegar from Reggio Emilia, whose very name is a proud endorsement of its origins. Vinegar like this could only originate here: the hot dry summers in this area provide the perfect conditions for the browning of the vinegar, for its evaporation and consequently its concentration. The cold winters, on the other hand, help sedimentation and decantation, leading to the vinegar’s pureness and clarity. 

This is the secret behind the creation of this utter delight: a privilege for the taste buds of true gourmets and for those who truly appreciate the rarity and luxury of its taste.

More than just vinegar: a veritable condiment. 
And it’s not just balsamic: it’s traditional too.
Traditional Balsamic Vinegar from Reggio Emilia: its very name hints at the secret of its exclusivity: “Balsamic” because it was once the medication of Kings and Emperors. Today it is the condiment par excellence. “Traditional” because its history goes back through the centuries. “From Reggio Emilia” because it comes from an area in Italy that truly has a culinary vocation.