ACETAIA DODI

ACETAIA DODI IS IN ANUGA 2007

DODI FAMILIAR TRADITION

In 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.
Today 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.
The `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
Love 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.
Prepared 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
It gives a unique added taste to fruit salads, gelato, creams and eggnogs. Come bed-time, it makes an excellent nightcap, alone or in company