TRADITIONAL BALSAMIC VINEGAR OF REGGIO EMILIA AND MODENA P.D.O. Products totally naturals obtained only by grapes of wine varieties Lambrusco, Trebbiano and Ancellotta, of those we use all the variety and the clone cultivate directly from ACETAIA CASTELLI with centuries-old experience, from that we obtain, after soft pressing, a must cooked by direct flame and open-air during five days. The three phases of the vinegar production
are: alcoholic fermentation, acetic oxidation and ageing. In winter the must is submitted by low fermentation and then it is moved to barrique for the acetification; after, by pouring, it is aged for many years in barrels of different essences and size woods. This is the most complicated and delicated phase, and here the experience of the Master of Vinegar is fundamental.
RECIPE Risotto with Parmigiano Reggiano and Traditional Balsamic Vinegar of Reggio Emilia P.D.O. “lobster” stamp Ingredients: 2 white onions, 250 g of carnaroli rice, Parmigiano Reggiano, butter, Traditional Balsamic Vinegar of Reggio Emilia P.D.O. “Lobster” stamp, salt, pepper, meat broth, white wine. Process: Cut delicately the onion and brown it with a little bit of butter. Add rice and toasted it for two minutes, then simmer with white wine
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and add gradually the broth until cooking and complete absorption. Remove the pot by the fire and cream with abundant Parmigiano Reggiano and butter, regulate with salt and pepper. Stand the risotto on a plane plate and complete with Balsamic Vinegar of Reggio Emilia P.D.O. as you like.
