BALSAMELA APPLE BALSAMIC VINEGAR
For those families, especially mountain families, for whom grapes were a difficult raw material to grow and therefore expensive, apples were a valid alternative.
The fresh juice was cooked and reduced by slow evaporation and, in some towns of the Reggiane and Modenesi hills, it was started for fermentation, acetification and subsequent aging just like for Traditional Balsamic.
We have rediscovered this ancient product which, unlike the traditional one, we do not voluntarily age in wood to keep the aromas of the cooked apple fresh and fragrant.
Acetaia San Giacomo Balsamela
Emilia Romagna, Italy