Cavalli Balsamic is produced by the preeminent Cavalli brothers, the sons of Ferdinando Cavalli, the legendary founder of the provincial Consortium. Giovanni Cavalli, one of the greatest producers of Tradizionale in Reggio Emilia, resigned from the Consortium in order to produce Balsamic of Reggio Emilia according to his own elevated standards. Although his father founded the Consortium, Giovanni believed he must be free of the Consortium's constraints to achieve his vision of excellence.

The Cavalli name and reputation assures the highest standard of quality. By law, this vinegar must be aged in wood casks of oak, cherry, mulberry, chestnut or juniper. There are two basic levels of quality: the Silver Seal and the Gold Seal. In Reggio Emilia, the Silver Seal represents balsamic aged a minimum of 12 years and the Gold Seal 25 years, respectively. However, these are minimums and do not reflect the true age of many of Cavalli’s balsamics which can reach up to 300 years.

Hobos restaurant & bar olive oil and wine tasting dinner.