Its ancient origins and the initial production techniques of Traditional Balsamic Vinegar of Reggio Emilia are surrounded by a veil of mystery, which makes these excellence even more fascinating. The tradition of aging the cooked grape must of the territory in acetaie dates back to the Renaissance: from this moment on, balsamic vinegar begins to appear more and more often on the tables of kings, dukes and nobility. Over the years, this product is increasingly praised and told, even by the most important poets of the area, such as Lodovico Ariosto. The producer families, seeing us as an excellent economic opportunity, begin to pass down the know-how from generation to generation, up to obtaining the DOP certification.

Today, Traditional Balsamic Vinegar is extracted from barrels after a minimum aging of 12 years and is classified in Gold, Silver or Lobster through the judgment of master tasters.

The "Lobster Stamp", aged and refined for 12 years, does not completely lose its acidity and has delicate aromas and fragrances, given to it by the passage in barrels of various precious woods. It is less sweet than the "Silver Stamp" and "Gold Stamp" and has a bright dark brown color, with appreciable density.

The Lobster Stamp, with its faint scent and slight acidity, is perfect for risotto, pinzimonio, meat and fish carpaccio, but also for flavoring shellfish, red meats and lamb chops at the end of cooking.

Ingredients:

Cooked grape must

Allergens :

Contains no added sulphites

Storage:

Store at room temperature