The Aceto Balsamico (Balsamic Vinegar) is one of the true gastronomic treasures of the Bassa Reggiana. Its roots lie in a centuries-old tradition: as early as 1046, it was praised in the poem “Vita Mathildis” by the monk Abbot Donizione.

According to its production regulations, only local grapes may be used to prepare the must, which, after fermentation, undergoes a long and patient aging process in barrels made of different types of woods. This passage of time and variety of woods create the remarkable range of aromas that make the Aceto Balsamico unique.

Only after at least twelve years of careful work, is the vinegar ready for collection and bottling. 

In the Bassa Reggiana, visitors can discover this tradition first-hand at the Acetaia Comunale of Novellara, as well as in several private acetaie, where this precious vinegar is carefully preserved and where the art of making it is passed down from generation to generation.