Traditional Balsamic Vinegar, Reggio Emilia, Silver Label,
This exceptional Silver Label, Traditional Balsamic Vinegar from Reggio Emilia, Italy, has a rich and intense perfume, and a distinct lean towards sweetness. Just a few droplets add character and a distinctive personality to any dish. Aged at least 18 years in wood barrels, 6 - 7 years longer than the Crimson Label, the Sliver Label Traditional Balsamic Vinegar is more concentrated and has a smoother sensation of pleasant acidity.
Silver Label, Traditional Balsamic Vinegar from Reggio Emilia is a marvelous addition to mayonnaise and sauces for broiled meats or fish. It is perfect for cold pasta or rice salads and with foie gras. It is also ideal with fully-flavored mature cheeses such as Permigiano Reggiano. As a cooking ingredient, it is a tasty companion for filet steaks and is a precious ally when making risottos, especially those made with vegetables or scampi.
To safeguard the quality of the product and protect the consumer was formed The Consortium of Producers of Traditional Balsamic Vinegar from Reggio Emilia and in 2000 The European Community added Traditional Balsamic Vinegar from Reggio Emilia to the list of products with a Designated Protected Origin (D.O.P.). To protect consumers, this prestigious award requires products to be subjected to inspections by a Certification Institute recognized by the European Union and authorized by the Ministry of Agriculture, Food and Forestry. The certificate authorizing the sale of the product will only be issued after they have verified its compliance with production standards. The Consortium decided that Traditional Balsamic Vinegar from Reggio Emilia should only be sold in a special bottle: another way to prevent confusion among consumers and the possibility of fraud and imitations by unauthorized vinegar producers. The Consortium also decided on Three categories of Balsamic Vinegar and three corresponding labels: Oro (Gold) , Argento (Silver) , Aragosta (Lobster or Red). The master tasters decide in which categories belongs the Balsamic Vinegar. The three coloured labels refer to the score given to the vinegar by the tasters after they have judged the appearance, aroma and taste of each vinegar. The production standards stipulate that the product must be aged for at least 12 years before it can be sent for official tasting by the tasting committee; it also has to be put into the special bottle in the province of Reggio Emilia and must have the guarantee of the wax seal.
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