Friday - January 23, 2015 Filed in: Food
Emilia Romagna is a region famous for its food, most notably Parma’s prosciutto di Parma and Parmigiano Reggiano
and Bologna’s tortelloni
. But just a short drive from both of these cities, traveling gourmands can stop in the countryside outside of Modena
or Reggio Emilia to sample another of the region’s unique specialties: balsamic vinegar.
(Photo by Concierge in Umbria via Flickr)
If you are thinking of that jarringly sweet syrup that has become vogue to dribble on anything from salad to steak, think again. Supermarket shelves are stocked with cheap commercial knock-offs, but real Aceto Balsamico Tradizionale di Modena
or Aceto Balsamico Tradizionale di Reggio Emilia
is a costly and prized elixir, sporting an EU protected status as rigorous as that of wine. Read More...