Introduction to the guide

Traditional Balsamic Vinegar of Reggio Emilia PDO is a long-lived product that has no real expiration date and maintains its edibility over time. However, to ensure that its valuable aroma and flavor characteristics remain unaltered, it is essential to store it carefully, following some specific guidelines.

Traditional Balsamic Vinegar of Reggio Emilia DOP has ancient origins, dating back to the double fermentation of cooked must, a method already known in the fifth millennium BC and used by the Romans as an alternative to honey. In 1046, the monk Donizone described the vinegar produced in the Rocca di Canossa, which was requested by Emperor Henry VIII for its exceptional quality. From the 12th to the 14th century, production was consolidated in secret consortia in the lands of Emilia. In the 19th century, balsamic vinegar became a precious dowry symbol for the noble families of Reggio Emilia. Today, the tradition is regulated by the Production Regulations, which enhance the value of this unique product for enthusiasts all over the world.