n
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.
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repared
and aged gradually in quality wooden casks according to the
tradition developed by our family. Today, just like over a
hundred years ago. Ideal as seasoning for salads, raw
vegetable dips, boiled meats and sauces. Delicate with fish
and meat dishes. A few drops of Riserva di Famiglia add
taste to a flake of Parmigiano-Reggiano cheese. |
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t
gives a unique added taste to fruit salads, gelato, creams
and eggnogs. Come bed-time, it makes an excellent nightcap,
alone or in company. |
