Balsamico Tradizionale Aragosta Antica Acetaia Dodi

Description: 
After a minimum of 12 years of decanting and ageing, the quantity of Traditional Balsamic Vinegar expected to be used during the year is taken from the first barrel. A part is submitted to the judgement of the master tasters for classification into the three different labels. The division is made according to very strict criteria, set by the Production Regulations, through tasting by the master tasters who assign a score according to visual, olfactory and taste characteristics. Traditional Balsamic Vinegar of Reggio Emilia (P.D.O.) Lobster Bollino with its soft and delicate fragrance is ideal to enrich carpaccio, pinzimoni and salads; to add flavour to crustaceans, chicken breasts, lamb chops and lightly cooked red meat. Recommended for preparing cooking juices for game and poultry. 

Bottle of: 
100 ml - 10 cl - 0.1 lt. 

Producer: 
Acetaia Dodi 
Carmelina Ligabue was born in Gavasseto, a small village in the province of Reggio, in 1891. As was the custom and culture in wealthy farming families, Anselmo, the father, started a "battery" of balsamic vinegar for his daughter. She then brought this "battery" through her Hairat to the Dodi family, where it is kept to this day. Passion has grown into an activity and today Acetaia Dodi is a company recognized around the world for the quality of its products.The Acetaia Dodi is located in Casalgrande on the road that leads to Canossa, to the Rocca di Matilde, a place full of history and theater. 

Anticha Acetaia Dodi Srl 
Via Monteiatico, 3 
IT - 42020 Albinea (RE) 
info@acetaiadodi.it 
www.acetaiadodi.it