The Art of Balsamic Making in Reggio Emilia’s “Acetaie Aperte” Open Farms
The Aceto Balsamico Tradizionale di Reggio Emilia, or Traditional Balsamic Vinegar of Reggio Emilia, is a distinctive culinary product that reflects the long history and craftsmanship of the Emilia-Romagna region in northern Italy. Produced through the fermentation, maturation, and aging of cooked grape must in wooden barrels, it represents one of the most refined expressions […]
The Art of Balsamic Making in Reggio Emilia’s “Acetaie Aperte” Open Farms Read Post »