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Balsamic Vinegar 


Experts recommend balsamic vinegar for various salads, meats, fruits or even vanilla ice-cream to enhance flavours, while its enthusiasts in Italy take a shot of the noble vinegar either as a kind of aperitif, or as a digestive after an abundant meal.


Balsamic vinegar is in vogue in top-tier gastronomy and everyday meals can also be turned into feasts by its application. Have a few drops on a nice plate of beans, lenses or potatoes and one is immediately introduced to a gastronomical adventure through a simple lunch. Consumed with meats, especially with games, it provides a wonderful harmony of flavours. Among fruits, strawberry, peach, apple and banana make the perfect match. Once tried, there is no tomato dish without it anymore.  Balm vinegar, grapeseed-oil, tomatoes and basil on a wonderful slice of bread forms the basis of Italian cuisine.


Cardiovascular diseases and cancer may be prevented by its consumption, as well as natural ageing can be slowed down. 


Balsamic vinegar not only makes certain dishes more delicious, but also acts as a great source of vitamins, minerals, amino-acids, enzymes besides its various curative qualities.


A few drops applied can make wonders in salads, Mediterranean sauces, in marinating meats, as well as in making sweets and ice-cream.


  • Red balsamic vinegar
  • Red balsamic vinegar aged on fig bed
  • Red balsamic vinegar with 20% of acacia honey
  • White balsamic vinegar aged on apricot
  • White balsamic vinegar aged on orange peel



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