The balsamic dressing

Goccia Nera is a balsamic condiment made from cooked grape must, created from an ancient recipe of the Reggio tradition, aged 8 years; Goccia Bianca , based on white grape must and wine vinegar, aged about 5 years in white barrels; Goccia Rosé (Winner Superior Taste Award of Brussels), based on Ancellotta grape must, aged about 5 years in white barrels; while Goccia di Mela and Goccia di Tartufo are balsamic condiments with Fuji apple and white truffle respectively.

Pearls are small soft beads that enclose the aged dressing in small oak barrels. With a sweet and sour taste and a consistency similar to caviar, they are perfect for enriching and decorating dishes.

Puro 1976 is a seasoning with a typical dark brown color and a bittersweet and intense flavor, characterized by a slow aging in old barrels . With a noble, persuasive and persistent structure, it is used with important, tasty and spicy cheeses, but also with fruit and for pastry creams or ice creams. It is a real elixir to be sipped at the end of the meal .

Traditional Balsamic Vinegar of Reggio Emilia

The history of the Traditional Balsamic Vinegar of Reggio Emilia has its roots in a very remote past. The first writing that deals with it and that tells of Henry III, Teutonic emperor, who asked the Tuscan marquis Bonifacio, father of Matilde of Canossa, to receive a special vinegar whose name had preceded him, dates back to 1046 . A vinegar that was born right inside the walls of the castle where the history of the lands of Canossa was written; a perimeter within which the famous "pardon" of Pope Gregory VII towards Henry IV was consummated, through the intercession of the rampart Matilde. The imperial recognition meant that this vinegar enriched the noble tables of the whole area, laying the foundations for the fame that would influence its fortunes for the times to come, up to the present day.

Today the Traditional Balsamic Vinegar of Reggio Emilia is protected by a consortium that certifies the quality of a product that ages for less than 12 years and, based on the organoleptic characteristics, gives it a seal of quality, distinguished between the stamp Lobster (12 years of aging), Silver (20 years) and Gold (25 years) . A very strict procedure that even requires that the bottling must take place in the presence of the Consortium which, after corking and lacquering, delivers the numbered and traceable cruets to the producer, equipped with the stamp which, based on their quality, they have gained.

Traditional Balsamic Vinegar of Reggio Emilia Venturini Baldini, produced with 100% cooked grape must, is certified organic in the three versions Lobster, Silver and Gold .

Balsamic Vinegar of Modena

Natural, without dyes, caramels or thickeners, Venturini Baldini's organic Balsamic Vinegar of Modena is a product obtained from the balanced union of cooked must (70%) and wine vinegar (30%) aged in wooden barrels , where the "aged" type rests over 4 years.