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Traditional Balsamic Vinegar of Reggio Emilia "ARAGOSTA"-Acetaia Ferretti Corradini
Traditional Balsamic Vinegar of Reggio Emilia "ARAGOSTA"-Acetaia Ferretti Corradini

Traditional Balsamic Vinegar of Reggio Emilia "ARAGOSTA"-Acetaia Ferretti Corradini

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Last items in stock
  • It is the most "sorrel" of the three Traditional Balsamic

  • The Lobster Stamp is appreciated for the pleasantly pronounced volatile acidity sensation

  • Its soft and delicate perfume and its good acidity are perfect in raw use
Quantity :

    Type : Traditional Balsamic Vinegar

    Denomination : Dop Argento

    Region : Emilia Romagna / Reggio Emilia

    Format : 100ml

    The goodness D.O.P. is protected by the Consortium for the Protection of Traditional Balsamic Vinegar of Reggio Emilia.

    PRODUCTION AND REFINING In 2000 the European Community, in support of the prestigious acknowledgment with which it inserted the Traditional Balsamic Vinegar of Reggio Emilia among the products with the Denomination of Protected Origin, has ordered a legislation in which it is expected that: • all producers must be certified by a third Certification Body, identified among those recognized by the same CO. and authorized by the Ministry of Agricultural, Food and Forestry Policies. Said body controls all the phases of the production chain and issues the certificate of certification only after having ascertained strict compliance with the product specification; • all the products must have the density and acidity values ​​indicated in the production specification detected by ISO / IEC 17025 accredited laboratories through specific analyzes; the relative certificates are sent to the Certification Body which verifies compliance; • the suitability and the qualitative characteristics of the products to be bottled, anonymized by the Certification Body that organizes each tasting, are established during the organoleptic examination by a commission of five master tasters who, using a specific form, express their opinion attributing numerical values ​​in accordance with the sensations they identify in the product; • the products deemed suitable must be bottled in the province of Reggio Emilia exclusively in the special containers of the form and capacity specified in the product specification; • all bottling activities must take place in the presence of the Certification Body which has the task of checking the filling of the cruets, their capping and sealing with sealing wax and, at the end of the operations, to deliver the same to the manufacturer with the stamps with the progressive numbering, which allows the traceability of the product, and of the color corresponding to the bottled quality

    A PIECE OF ADVICE... Perfect for raw use on meat and fish carpaccio, in pinzimoni and marinades. On the stove it is advisable to flavor shellfish, lamb chops, chicken breasts and blood-red meats at the end of cooking. Great chefs use it in the preparation of cooking funds for game, poultry and fish (in particular cod). Heated and homogenized with butter and Parmesan creates a delicious sauce on ravioli

    1 Item

    Specific References

    Traditional Balsamic Vinegar of Reggio Emilia "ARAGOSTA"-Acetaia Ferretti Corradini

    Tax Included