>Cavalli Traditional Balsamic Vinegar di Reggio Emilia
Balsamic Vinegar has become all the rage in America, thanks to creative chefs at upscale restaurants. It is difficult to believe that this robust product of the vine has only come to be appreciated within the last two decades in America, when Italians have been enjoying it for centuries. If you are going to try your hand at cooking with balsamic vinegar, you should go to the source and purchase Cavalli Traditional Balsamic Vinegar di Reggio Emilia.

Cavalli Traditional Balsamic Vinegar di Reggio Emilia is the product of an artisans labor and skill. With a long history of winemaking, the natural evolution was to start the vinegar crafting from the essence of the wine. The musts are taken from only local grapes. In the rustic attic and in special dedicated rooms of our facility rows and rows of newly-started or well-established batterie (vinegar barrels of different sizes tended as a unit) host the precious vinegar.

Cavalli follows a method handed down for years and specific to balsamic vinegar. The fermented product is gradually added in the wooden barrels where a constant and slow acidification takes place over roughly 5-6 months. The product is then moved and left for a long time to refine and age in barrel of different sizes and woods. By law, this vinegar must be aged in wood casks of oak, cherry, mulberry, chestnut and juniper allowing optimal ageing and refinement for the most prestigious Cavalli Traditional Balsamic Vinegar di Reggio Emilia.

The rich, slightly sweet flavor of balsamic vinegar readily lends itself to vinaigrette dressings, gourmet sauces, and brings out the sweetness of fresh fruits. It can also be used to arouse and exalt hot or cold dishes, from meat to raw fish or vegetables, from cheeses to pasta dishes, from omelet's to ice creams. It reinvigorates sauces and gravies, or with a few drops left to evaporate at the end of cooking, it transforms the aroma and quality of meats, from chicken to duck, from lamb to balsamic beef fillet.

It's no coincidence that the most important chefs in the best restaurants make creative use of Cavalli Traditional Balsamic Vinegar di Reggio Emilia.