In Reggio Emilia, it is said that in ancient times, Saint Prosper once coaxed a blanket of fog over the city, concealing it from barbarian armies and saving it from a terrible fate. Fog became a precious ally and similarly, the inclement seasons of the valley became essential for our traditional balsamic vinegar, its remarkable flavour and limpid purity.

Traditional balsamic vinegar from Reggio Emilia is all about time and flavour; its ancient origins and secrets are underpinned by slow and meticulous processes requiring patience. A sequence of gestures that have become a veritable ritual, generation after generation. A rich flavour with a strong character that never goes unnoticed or shies from new, original pairings. A fine and versatile ingredient of which only a few drops are required. Decisive and brave, an impeccable team player that is not afraid to step up and take the lead.

Different ageing varieties, never aged for less than 12 years, confer different characteristics upon traditional balsamic vinegar from, Reggio Emilia, so that you can choose the elixir that suits your tastes and dishes to perfection.

Lobster Stamp

Lobster Stamp PDO Traditional Balsamic Vinegar from Reggio Emilia presents itself with a lighter and more delicate flavour paired with a pleasant acidity. Ideal for use warm and for garnishing meat or fish once cooked, as well as on carpaccio and for dips. A prized ingredient among chefs for pan juices in game dishes, try heating and blending it to create a sauce that is delicious served with ravioli. Be sure to venture beyond recommended serving suggestions: let it guide you towards new, surprising and unforgettable pairings.