Vinegar

Condimento Bianco from Emilia-Romagna is a fine condiment made from white wine vinegar and cooked grape must, mild in acidity and elegantly balanced between delicate sweetness and aromatic depth. Notes of wine, apple and honey lend it finesse and make it a particularly harmonious alternative wherever bright clarity is required. Ideal for tomato salads, fine sauces, fish dishes or vegetables, to which it adds spice without masking their actual flavour colours. SUPERIORE.DE

Aceto Balsamico di Modena IGP "Basic" from Emilia-Romagna is a clearly contoured organic balsamic vinegar made exclusively from organically produced grapes and matured for two months in oak barrels. Its present, lively acidity gives it freshness and makes it a versatile seasoning partner for vinaigrettes, light-coloured sauces and savoury stews. An authentic everyday balsamic vinegar with an honest character that adds structure and Italian flavour to many dishes. SUPERIORE.DE

The grapes for this fruity balsamic vinegar from Rocca di Vignola come exclusively from northern Italy. The balsamic vinegars from the traditional Modena-based company are differentiated in terms of density and acidity and are ideal for refining traditional dishes. It has a fruity aroma of redcurrants and is slightly acidic on the nose without losing any of its complexity. Balanced, aromatic and warm on the final, it is an excellent accompaniment to cheese and reliably flavours dark sauces. SUPERIORE.DE

The Via Aemilia is one of the oldest roads in Europe – built by the Romans in 187 BC, it runs straight from Piacenza to Rimini, through the heart of Emilia. Reggio Emilia is located on this road, and the Medici House has been located on this road since 1890. The name of this balsamic vinegar is a nod to this history. Trebbiano and Lambrusco provide the grape must, which is fermented into vinegar and then matured for three years in barrels of various types of wood essence – oak, chestnut and cherry. This battery of different woods is the centrepiece of every balsamic vinegar: each essence plays its part, and it is the interplay that creates the whole.

Badia a Coltibuono: The name means "Abbey of the Good Harvest" and is located in the heart of the Chianti Classico near Gaiole. The house's wine vinegar is made from selected red wines from its own production, which are matured into vinegar using a slow process: no industrial acceleration, just time and the knowledge of the vinegar maker. Maturation in oak barrels rounds off the flavour and softens the acidity – at 7%, it is strong enough for vinaigrettes and stews, yet delicate enough for raw vegetables. Tuscan culinary tradition in a bottle. SUPERIORE.DE

In any other cellar it would be a disaster: Amarone that turns to vinegar. In the Rizzardis' cellar in Negrar, it is a family tradition – and one that is older than any wine in the house. The "madre", the vinegar mother, dates back to the beginning of the last century: a living organism that has been absorbing and transforming every new Amarone vintage for over a hundred years. For ten years, the vinegar travels through ten barrels of descending size – of oak, pear, apple, cherry and almond. Each wood leaves its signature, until in the end a concentrate is created that blurs the boundary between flavour and wine.

"We were born into a family full of beauty." CRISTINA CROTTI

It had disappeared for many years, but customers never forgot it: the Agretto di Montevertine, that special vinegar that the great protagonists of Italian cuisine loved. The longing remained, and a few years ago Martino Manetti found the right solution – the Acetaia Castelli in Rio Saliceto, a small village between Reggio Emilia and Modena, where the tradition of Aceto Balsamico is at home. The new Agretto has nothing in common with the old one, apart from the name and the philosophy. It is made from cooked must of Sangiovese grapes from the Montevertine vineyards and is a deep dark red colour instead of the amber yellow of its predecessor. The flavour retains the characteristics of a sweet and sour condiment, but with acidity setting the tone – clear, present, never overpowering. A balsamic condimento from Radda in Chianti, matured in Emilia-Romagna, characterised by a spirit of uncompromising quality: just as you would expect from Montevertine. SUPERIORE.DE

Il Borgo del Balsamico has been producing the genuine Aceto Balsamico Tradizionale di Reggio Emilia DOP and very good condimenti in the Acetaia in Albinea for 40 years. Cristina Crotti is the mistress of ancient vinegar barrels in the attic, which her father bought from the noble family of the province of Modena and Reggio Emilia. The barrels are made from six different types of wood: Chestnut, oak, cherry, acacia, juniper and ash.

"We were born into a family full of beauty." CRISTINA CROTTI

The genuine Aceto Balsamico Tradizionale Extra Vecchio, which has been stored in the attic for decades, has a minimum age of 25 years and requires quality control by the Consorzio. However, there may well be 100-year-old vinegars in this selection. Beautifully packaged in a gift box with recipe booklet! SUPERIORE.DE