Il Borgo del Balsamico – The Condiment of The Borgo – The Tris – The Bauletto – The Classics – Balsamic Vinegar of The Borgo – Avvenice^ Oil & Vinegar

Il Borgo del Balsamico – A Production of Excellence and an Exclusive Hospitality

Holding dear our traditional values while looking to the future. Letting nature inspire us every day. This is our vision. A simple easy way of recognizing our products, our colour code has long been a hit with customers.

The Condiment of The Borgo – The Tris – Balsamic Vinegar of The Borgo

The large and exclusive tris of three labels, red, orange and yellow. For those who already appreciate our production, a tasting box in the 100 ml format.

Box with a rectangular base, with exhibitor base and completely hand-clad base containing 3 bottles of The Condiments of The Borgo in the three versions.

The Condiment of The Borgo – Red Label – Balsamic Vinegar of The Borgo

It is the most precious condiment of our production. Aromatic and full of sensations, it is suitable for raw recipes, fruit, ice cream or cheese. We advise not to subject it to cooking. Made from acetified grape must and concentrated by evaporation. Grapes from the province of Reggio Emilia.

Acidity less than 6 %.

The Condiment of The Borgo – Orange Label – Balsamic Vinegar of The Borgo

Medium-aged, it is suitable for cold pasta dishes, vegetable-based sauces and risottos. Perfect with grilled meats and vegetables. Made from acetified grape must and concentrated by evaporation. Grapes from the province of Reggio Emilia.

Acidity less than 6 %.

The Condiment of The Borgo – Yellow Label – Balsamic Vinegar of The Borgo

The youngest of the seasonings lends itself to short cooking to flavor meat and fish. It is also recommended for marinating and dressing salads and pinzimonio. Made from acetified grape must and concentrated by evaporation. Grapes from the province of Reggio Emilia.

Acidity less than 6 %.

The Condiments of The Borgo

The Condiments of The Borgo are born from the same passion with which we produce the Traditional Balsamic Vinegar of Reggio Emilia D.O.P .; from must of grapes from the province of Reggio Emilia, acetified and concentrated by evaporation. Aged for years in oak barrels.