Chef at 18:03, 9 December 2016

2016-12-09T18:03:39Z

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{{#seo:
|title=Aceto balsamico tradizionale di Reggio Emilia:
|titlemode=replace
|keywords=#acetobalsamicotradizionaledireggioemilia #vinegar #balsamicvinegar #dop #chestnut #grape #condiments #grapes #storecupboarditems #cherry #juniper
|hashtagrev=12032020
|description=Aceto balsamico tradizionale di Reggio Emilia is a DOP balsamic vinegar which must satisfy the followingrequirements:colour: dark brown
}}


[[Image:Aceto balsamico tradizionale di Reggio Emilia.jpg|300px|thumb|right|Aceto balsamico tradizionale di Reggio Emilia]]
'''Aceto balsamico tradizionale di Reggio Emilia''' is a [[DOP]] [[balsamic vinegar]] which must satisfy the following
requirements:
*colour: dark brown, limpid, bright;
*consistency: like a runny syrup;
*aroma: penetrating and persistent; fragrant, with pleasant acidity or characteristic bouquet due in particular to the wood used for the barrels;
*flavour: sweet and sour and well balanced, with an appreciable acidity and aroma in keeping with its characteristic bouquet;
*total acidity: 5o or more (expressed in grams of acetic acid per 100 g of product);
*density at 20o C: 1.200 or more

The product is made from [[grape]] must. Bottling, in which the product is put in glass containers in the shape of an inverted tulip, takes place in the province of Reggio Emilia.

Balsamic vinegar has since time immemorial been a speciality of the Reggio area, the latter jealously maintaining the characteristics and peculiarities of the product.

The first incontrovertible documentary evidence of the
existence of Aceto Balsamico Tradizionale di Reggio
Emilia is to be found in the poem Vita Mathildis, which
was penned by a Benedictine monk named Donizone at
the convent of Sant' Apollonio di Canossa between 1112
and 1115.

Leaving aside numerous historical references the most
authoritative reference (in literary terms) to '''Aceto
Balsamico Tradizionale di Reggio Emilia''' comes from no
less a figure than Ludovico Ariosto, the Italian language's
greatest secular poet, who in 1518 addressed to his cousin
Annibale Malagussi satire No III, in which there is an
important reference to this special [[vinegar]] produced in
the Reggio area.

Grapes intended for the production of Aceto Balsamico
Tradizionale di Reggio Emilia have to produce must with
a saccharometer reading of 15o or more, and the
maximum production, in the case of viticulture-only
holdings, must not exceed 160 quintals per hectare, with
a maximum yield in terms of must of 70 %.

Must intended for the production of [[DOP]] [[balsamic vinegar]] is cooked at atmospheric pressure in open
containers.

After the reduction in volume brought about by cooking,
the minimum sugar content of the cooked must may not
have a saccharometer reading of less than 30o.

The use of musts with fermentation arrested and/or
containing additives or substances is prohibited.

The cooked must then undergoes [[sugar]] and acetic
fermentation in traditional [[vinegar]] production rooms
using traditional methods which provide the necessary
ventilation and a natural range of temperatures.

At least 12 years are needed for the optimum maturation,
ageing and after care of '''Aceto Balsamico Tradizionale di
Reggio Emilia''. As part of the process cooked must is
decanted several times into numbered and marked vats of
different sizes made of wood that is typical of the Region:
[[chestnut]], oak, [[mulberry]], [[juniper]], [[cherry]], ash and locust
tree.

When the product satisfies the minimum requirements set
out in the rules of production and has passed a series of
analytical and organoleptic tests, it is put in special
10-25 cl glass bottles shaped like an inverted tulip.

Ageing, aftercare and bottling must all be carried out in
the province of Reggio Emilia.

'''Aceto Balsamico Tradizionale di Reggio Emilia''' is the
product of a slow process of transformation of a unique
raw material: must produced from [[grapes]] of vine varieties
traditionally grown in the province of Reggio Emilia and
cooked using a direct source of heat.

Maturation is a lengthy process, lasting 12 years at least,
and does not involve the use of any substance other than
cooked must, or any physical or chemical process.

'''Aceto Balsamico Tradizionale di Reggio Emilia''' is one of
the most important typical and traditional foodstuffs of
the Reggio area; its characteristics and the fact that
production is fairly limited, have helped to forge the
economic success and reputation of the product at home
and abroad.

The close links between the product and the local
conditions in terms of soil and climate are confirmed and
underpinned by the ban on accelerated and/or artificial
ageing techniques, including those based on induced
changes in temperature, humidity and ventilation in the
vinegar production rooms.

The fact that the raw material comes solely from Reggio
Emilia vineyards that produce quality wines psr precludes
the possibility of the characteristics of Aceto Balsamico
Tradizionale di Reggio Emilia being reproduced
anywhere else than in that area.
{{CategoryLineIngredients}}
[[Category:Ingredients]]
[[Category:Condiments]]
[[Category:Store cupboard items]]
[[Category:PDO-PGI-TSG ingredients]]

<code 'hashtagrev:12032020'>[[Special:Search/acetobalsamicotradizionaledireggioemilia|#acetobalsamicotradizionaledireggioemilia]] [[Special:Search/vinegar|#vinegar]] [[Special:Search/balsamicvinegar|#balsamicvinegar]] [[Special:Search/dop|#dop]] [[Special:Search/chestnut|#chestnut]] [[Special:Search/grape|#grape]] [[Special:Search/condiments|#condiments]] [[Special:Search/grapes|#grapes]] [[Special:Search/storecupboarditems|#storecupboarditems]] [[Special:Search/cherry|#cherry]] [[Special:Search/juniper|#juniper]]
</code>

Aceto balsamico tradizionale di Reggio Emilia - Revision history

Chef at 18:03, 9 December 2016