Condiments

Extra virgin olive oil flavoured with basil. For pasta, caprese salad and bruschetta.

Aged Balsamic Vinegar of Modena from the Platinum line, density 1.35. The densest in the range, to place in drops on the plate.

Extra virgin olive oil flavoured with rosemary. For roast meats, oven-baked vegetables and focaccia.

A ball made with Balsamic Vinegar of Modena PGI, to grate, grind or slice. It brings the sweet and sour note of balsamic in solid form.

Truffle-flavoured extra virgin olive oil. For finishing a pasta dish, a risotto or eggs.

Small soft pearls with a liquid centre of Balsamic Vinegar of Modena PGI. They burst in the mouth and can be placed on savoury and sweet dishes alike.