When you enjoy this delicious appetizer, take a moment to think about how much time had to pass before these delicacies reached our plate: time, aging, and climate are just some of the elements that make these products truly unique and envied worldwide. Just think that Parma ham is aged sopra its particular microclimate for 12 months before being carefully selected by the ‘spillers,’ the expert tasters who ‘poke’ the ham to assess if it deserves to be called Parma Ham.And what about Parmigiano Reggiano, which requires 12 to 24 months of slow aging before being savored! But nothing compares to balsamic vinegar which, only after at least 12 25 years of aging, reaches that surprising balance of aromas and flavors that allows it to bear the Denomination of Controlled Origin.
