A story of passion
all-female
Looking at the market with new eyes, different every day
A story of passion
History of the village
A family history
Cristina and Silvia Crotti were born into a family that has always made aesthetics and good taste a common thread.
They worked for several years in the family business (Maska) and when the founding father decided to leave, preferring to take an independent route by turning the family's Antique Acetaia into a new entrepreneurial adventure.
Thus was born The Borgo of Balsamic, an all-female company which interprets Balsamic Vinegar with a personal style and looks at the market with a vision borrowed from the fashion in which the family has its roots.
The basis of their work is the supreme quality from which Traditional Balsamic Vinegar of Reggio Emilia PDO comes to life, a very ancient product whose roots go deep into the history of the province of Reggio Emilia.Â
But without forgetting tradition they develop a range of Balsamic Vinegars and not afraid to challenge the rules and experiment with cooking.
"When in 2004, while studying the Balsamic Vinegar market, we realised that the commercial focus was always only on the years of ageing (which are difficult to prove and therefore easy to mystify), we wanted to concentrate all our energies on a topic that is much more important to the consumer: 'uses in the kitchen'. We devised a colour code to help the consumer choose the product best suited to his needs.
our office in the old stable
the cruet of Traditional Balsamic Vinegar of Reggio Emilia PDO
Silvia Crotti
our office in the old stable
the cruet of Traditional Balsamic Vinegar of Reggio Emilia PDO
Silvia Crotti
The colour code
Yellow, orange and red
The colours that bring the packs to life (yellow orange and red) are codes that accompany us on our different culinary journeys: Yellow Label for salads and marinades: more sour, fresher and consequently younger.
L'Orange label also for quick cooking: softer scented and suitable for pan-frying meat, fish and vegetables.
L'Red Label perfect from hors d'oeuvre to dessert: a very well-balanced product between sour and sweet that goes well with lardo di colonnata, foie gras, fresh and mature cheeses, cream ice cream and tartare (both meat and fish).
meat and fish).
History of the Borgo
Balsamic vinegar producers since 1970
The Borgo del Balsamico was founded in 2004 but since 1970 its founders they produce Traditional Balsamic Vinegar of Reggio Emilia out of passion.
For more than thirty years, the Crotti family has cultivated the passion of this century-old production through a series of long-aged batteries purchased from noble families in the provinces of Modena and Reggio Emilia.
With the establishment of the Cristina and Silvia have expanded the product range adding two new names: balsamic vinegar of Modena igp and condiments.
The Production of Balsamic Vinegar of Modena and Condiments takes place in a production facility housing around 400 oak barrels and three large vats of around 10,000 litres each.
Aceto Balsamico Tradizionale di Reggio Emilia DOP ages in 561 small casks of different woods and sizes.
The values on which our work is based:
- tradition (handed down by parents)
- uniqueness (of products that are different in substance and in the way they are communicated)
- consistency (between all the company's activities and over time)
- exclusivity (of all products, both in range and hospitality)
- sustainability is an indispensable value today that runs through all phases of our work.
