Even the most demanding palates will be seduced by the charm of this condiment. Produced with the cooked grape must of Trebbiano and Lambrusco grapes and left to mature in barrels to enhance its fruity flavour, this ‘gold’ has everything: class, sophistication, elegance.
Not everyone knows there is a Palio della Ghirlandina. Only family vinegar producers of Modena and its immediate surroundings can enter. In honour of the prize we won in 2015 we created ‘Sublime’ – a ‘Family Reserve’ condiment which has been aged for twelve years. Sublime can be thought of as a symbol of our efforts, our enthusiasm and our skill of balsamic making, which is why we’ve created this product in a bottle of 50ml – small and light, ready to travel around the world.
This condiment made from white grapes and white wine vinegar is born from a passion for French mustard. Mustard seeds float in this dressing with the colours of Van Gogh sunflowers. The aroma is incredible, travelling between Orléans and Dijon, Bordeaux and Meaux, past the Alsace onto our plates. Et voila.
Thyme, it is known, has antiseptic properties which have been known since the time of the Egyptians. A plant beloved by the Greeks, thyme is the quintessence of mare nostrum. Our new white dressing makes it easy to bring this delicate aroma on the table.
Let’s clarify two things immediately: black garlic is not present in nature and its taste is less intense than that of white garlic. Having said that, we can say that this delicacy is obtained through a slow fermentation process. Fresh garlic bulbs are left for thirty days in a humid environment and then oxidized for another forty-five days. In this way, soft, black cloves are obtained that have double the antioxidants of fresh garlic. Not bad, right?
We are tireless travelers. We chase the exotic from within us. And we bring it to the table for your pleasure. The East – graceful anice star leaves float on the surface of a white dressing of white cooked grape must and wine vinegar. Yin and Yang are served.
Timut is not a pepper as it is commonly and erroneously called, but the skin of a berry. A fragrant, vermilion and incredibly intoxicating peel that comes from the heights of Nepal. Can you smell the aroma of lemon, the grapefruit, the lime? Some aromatic basil and a hint of mint? Do you think you are in a Mediterranean atoll? No, you are over two thousand meters above sea level on the slopes of the Himalayas.
Cooked must of white grapes and white wine vinegar: these are the ingredients of this dressing which has been created to maintain a balsamic taste without altering the colour of the food. Ideal for vinaigrettes and sauces in accompaniment to raw and cooked vegetables, white meats and fish.
We are between the Caspian Sea and the Black Sea, a large territory that knows all about ancient, remote history. From here the cherry begins its long journey that takes it first to Egypt, then to Greece and finally to Italy around the 2nd century BC. And these Romans already knew a lot. Because if there is a delicious, sensual and joyful fruit, it is undoubtedly the beloved, lively and tasty cherry.
An infinite sweetness.Ideal for seasoning and for accompanying exotic and spicy dishes such as rice with curry, almond chicken or sweet and sour shrimp. Great on onions and on aged cheeses. Gives an impetus to already creative dishes.
Perhaps not everyone knows that the real fruit of the strawberry is not the red pulp, but the seeds that cover it. Jokes of nature. Known since the dawn of time, a Roman legend tells that when the beautiful Adonis died, Venus wept many tears that turned into fields and fields of strawberries. Strawberry fields forever …