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1891 my grandmother, Carmelina Ligabue, was born in
Gavasseto, a small village in the province of Reggio
Emilia. As was the exclusive custom with local wealthy
landowning families my great-grandfather Anselmo gave
his daughter a series of wooden casks for the
production of balsamic vinegar. |
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oday
I am happy to share with you some of the flavors that have
accompanied our family down through the generations. Welcome
to the traditional country cuisine of Reggio Emilia.
he "Aceto Balsamico Tradizionale di Reggio
Emilia" by Acetaia Dodi is a product with Denomination
of Protected Origin, of unique artisanal heritage. A
nineteenth century family tradition renewed through the
making of our balsamic vinegar.
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ove and care go into the aging of the vinegar in mulberry
wood, juniper, oak, chestnut and cherry casks, according to
centuries old tradition. For the pleasure of connoisseurs of
taste, the Gold, Silver and Red Lobster Seals are ideal for
cooked and uncooked dishes according to guidelines of the
traditional Reggio Emilia cuisine. |
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