Balsmaic (Traditional Gold) Vinegar of Reggio Emilia
The Traditional Balsamic Vinegar of Reggio is obtained from simple sugar and acetic fermentation of cooked must using barrels of oak, chestnut, mulberry, cherry, ash wood and juniper. Its ancient origins date back to a document of the year 1046, when the German Emperor Henry III, traveling to Rome, asked Boniface, Marquis of Tuscany and father of Matilda di Canossa, to be honored with a special vinegar that "he heard it was produced over there and it was perfect ". It is said in fact that just in the Castle of Canossa a vinegar, elixir and balm was produced (“Vita Mathildis” by the monk Donizone - biographer). Reggio Emilia is ready for the tables of the most refined gourmets; some will taste it with their best, mature cheese and dessert lovers will savour its combination with custard cream, chocolate desserts, ice cream and wild berries, and as special ingredient as filling panettone and strudel.