The P.D.O. goodness is safeguarded by Consorzio Tutela Aceto Balsamico Tradizionale di Reggio Emilia. Based on taste results, Traditional Balsamic Vinegar is classified in three categories: Oro, Argento and Aragosta. These are the colours of the three stickers applied on the typical Aceto Balsamico Tradizionale di Reggio Emilia bottles to identify the different qualities obtained from different ageing periods of at least 12 years.

Characteristics:

The Aragosta sticker is assigned to vinegar with a pleasantly pronounced volatile acidity. The delicate aroma and its good acidity make it perfect to be used on meat and fish carpaccio, in dressings and marinades.
When cooking, it can be used to dress shellfish, lamb chops, chicken breasts and red meat cooked rare.
Great chefs use it to prepare gravies for game, poultry and fish (baccalà in particular).
Heated and mixed with butter and Parmigiano Reggiano cheese, it creates a delicious sauce for ravioli.