{"title":"Balsamic Vinegar","description":"\u003cp\u003eDrawn from barrels kept since the 1700s. A few drops to finish a dish.\u003c\/p\u003e\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0692\/9514\/5027\/collections\/balsamic-vinegar-b.png?v=1789478968\" alt=\"\"\u003e\u003c\/p\u003e","products":[{"product_id":"borgo-abm-igp-yellow","title":"ABM IGP Yellow Label","description":"\u003cp\u003eThe bright one: the house balsamic for salads, vegetables, and every day.\u003c\/p\u003e\n\u003cp\u003eIl Borgo del Balsamico began as a father's obsession. In the 1970s, Renzo Crotti started buying casks of aged balsamic from the old families of Reggio and Modena who were letting the tradition go — and never sold a drop, only gave it away. His daughters, Cristina and Silvia, turned the family treasure into a house in 2004, at their villa in Botteghe di Albinea.\u003c\/p\u003e\n\u003cp\u003eThe sisters label their balsamics by what they are for, not by a number of years — their quiet answer to a market that sells age the way others sell horsepower. Yellow is the bright one: cooked grape must and wine vinegar, oak-aged, with the acidity still awake.\u003c\/p\u003e\n\u003cp\u003eUse it where freshness matters — over salads and raw vegetables, on roasted ones out of the oven, through a lentil dish, on strawberries with nothing else. This is the bottle that lives within reach of the stove.\u003c\/p\u003e\n\u003cp\u003eRed Label runs darker and slower, for finishing; the wax-sealed Tradizionale is for the drop.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMeet the House:\u003c\/strong\u003e Two sisters in Reggio Emilia making balsamic in barrels from the 1700s.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComplete your table:\u003c\/strong\u003e Datterino Trilly, Capobianco — the winter salad, solved · Cabianca Organic, Palazzo — the dressing's other half · Whole Wheat Penne, Mancini — for the grain salad.\u003c\/p\u003e","brand":"Il Borgo del Balsamico","offers":[{"title":"250 ml","offer_id":43833397018691,"sku":null,"price":6600.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0692\/9514\/5027\/files\/ChatGPT_Image_Jun_27_2026_12_56_04_PM.png?v=1789479243"},{"product_id":"borgo-abm-igp-red","title":"ABM IGP Red Label","description":"\u003cp\u003eThe deep one: dense, sweet-sour, poured at the end.\u003c\/p\u003e\n\u003cp\u003e\"In wine, you go down to the cellar,\" Cristina Crotti says of her craft. \"In our world, you climb to the attic.\" Under the roof at Albinea, heat does the work cold does for wine — concentrating the vinegar year by year through casks of oak, cherry, juniper, and chestnut.\u003c\/p\u003e\n\u003cp\u003eRed Label is the house's deeper kitchen balsamic: thicker on the spoon, sweeter and slower than the Yellow, made to finish a plate rather than dress it.\u003c\/p\u003e\n\u003cp\u003eDraw a thread of it over Parmigiano or a hard cheese, stir it into a risotto off the heat, glaze roasted onions or pumpkin as they leave the oven, run a line across grilled meat. It goes on last, always.\u003c\/p\u003e\n\u003cp\u003eYellow is the everyday; this is the depth. The Tradizionale, above both, is counted in drops.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMeet the House:\u003c\/strong\u003e Two sisters in Reggio Emilia making balsamic in barrels from the 1700s.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComplete your table:\u003c\/strong\u003e The Rainbow Orcio, Muraglia — oil and vinegar, the oldest pair on the table · Rigatoni, Mancini — for the risotto rule, applied to pasta · Cantucci, Mattei — cheese course on one side, sweet on the other.\u003c\/p\u003e","brand":"Il Borgo del Balsamico","offers":[{"title":"250 ml","offer_id":43833397051459,"sku":null,"price":9900.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0692\/9514\/5027\/files\/01_product.jpg?v=1789479240"},{"product_id":"borgo-tradizionale-aragosta","title":"Tradizionale Aragosta Orange","description":"\u003cp\u003eCooked grape must and at least twelve years. Nothing else. Used by the drop.\u003c\/p\u003e\n\u003cp\u003eTradizionale is balsamic under its strictest law. One ingredient — grape must, cooked down over fire — then a minimum of twelve years moving through a battery of shrinking barrels in the attic, losing volume to the wood and the summers every year. Before it may carry the name, the consortium's tasters judge it blind. What passes is bottled in the mandated hundred-millilitre inverted tulip and sealed in red wax; the aragosta seal marks the twelve-year tier.\u003c\/p\u003e\n\u003cp\u003eAt Albinea it ages in the casks Renzo Crotti collected — the oldest five hundred of them from the 1700s and 1800s, bought full from families who were giving the tradition up. The vinegar in this bottle has moved through wood that predates the house by two centuries.\u003c\/p\u003e\n\u003cp\u003eIt is never cooked and never mixed. Drops, at the table: on aged Parmigiano, on a strawberry, on vanilla gelato, onto a risotto or a boiled meat at the last second. At a few drops a plate, a bottle this size is a year of occasions.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMeet the House:\u003c\/strong\u003e Two sisters in Reggio Emilia making balsamic in barrels from the 1700s.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComplete your table:\u003c\/strong\u003e Fior d'Olio, Guglielmi — the two reserves of the pantry · Truffle Honey, Savini — the other bottle used in drops · Cantucci, Mattei — the end of a meal that earned it.\u003c\/p\u003e","brand":"Il Borgo del Balsamico","offers":[{"title":"100 ml","offer_id":43833397084227,"sku":null,"price":18000.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0692\/9514\/5027\/files\/borgo_tradizionale_aragosta_bottle_F4EFDD.png?v=1789479346"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0692\/9514\/5027\/collections\/balsamic-vinegar-a.png?v=1789478969","url":"https:\/\/checkout.casaitaliana.in\/collections\/pantry-balsamic-vinegar.oembed","provider":"Casa Italiana","version":"1.0","type":"link"}