Condiments and vinegars

A condiment produced with simultaneous pressing of olives and fresh oranges.

A condiment produced by simultaneous pressing of fresh olives and lemons.

A golden label for our most prized balsamic condiment. A child of the union of the higher percentage of cooked grape must and wine vinegar, which make it even more creamy and sugary.

With a slightly lower concentration of cooked must, this difference makes this vinegar within reach of more palates and also easy to use.

This white balsamic dressing enhances the flavor of the dish without overpowering its taste and aroma, thanks particularly to its aromatic characteristics and bittersweet taste.

Naturally pink in color, this rosé balsamic condiment has a strong, intense aroma and a flavor with lingering fruity notes.

A fresh, young condiment, ideal for making sauces, marinades or dressing salads, fish and meat.

The combination of this flavored raw condiment on fresh homemade pasta or risotto is exquisite, always combined with other ingredients with an equally balanced taste.

A pungent and aromatic extra virgin olive oil that pairs perfectly with roasted potatoes, legumes, tomato sauces, baked squash and white and/or red meat pasta dishes.

The spiciness of this flavored oil can enhance the flavors of legume soups, grilled vegetable dishes, vegan and/or vegetarian recipes, barbecued meat, and the classic and timeless pizza.

It finds easy use, as do all other herbs. In fact, it is an ideal accompaniment for tomatoes and summer vegetables such as eggplant, zucchini and peppers.

This oil turns out to be a delicate and flavorful condiment, even surprising. Excellent for giving that extra touch to raw carpaccio of meat and fish.

Ideal for fresh and summery delicate sauces and on pasta with fresh tomatoes, excellent in caprese salad.

For one of the oldest ingredients in Italian cuisine, this flavored oil is proposed, which in cooking finds perfect combination for stir-fries, as a condiment for grilled vegetables, in the preparation of marinades.

It is suitable for artichoke or cabbage salads, adding dried fruits and when cooking braised red meat roasts and as a dressing for big-size fish or rice with vegatables.

It is a young balsamic vinegar, ideal for every day salads.

A refined condiment with intense and penetrating aromas, aged in barrels for 10 years, pleasantly velvety, very versatile in cooking.