A thick, rich, syrupy balsamic glaze ideal for serving with sweet and savoury dishes including grilled meats, aged cheeses, vanilla ice creams, desserts and fruit salad. Also delicious in dressings and marinades. From Acetaia Reale – a farmhouse vinegar producer in Modena, Italy. 210g PET bottle.
Balsamic Oro Nero is a very pleasant balsamic vinegar thick and fragrant. It has a rich flavour, aromatic and sweet with just the right amount of acidity. Matured in oak barrels, this IGP balsamic is must have in all kitchen pantry.
L’Acetaia Compagnia Del Montale has been producing DOP and IGP balsamic for 3 generations in Modena Italy.
Located in the Liguria region, Terre Bormane process the famous taggiasca olive variety using a combination of traditional stone wheel and modern dripping techniques to produce some of the finest extra virgin olive oils. The perfect hamper for the ones who cooks like a chef .
0.5ltr bottle Terre Bormane EVOO infused with Lemon
0.5ltr bottle Terre Bormane EVOO DOP “Parcel” Riviera Ligure
0.5ltr Terre Bormane Apple Vinegar “Ambro”
All beautifully gift-wrapped in a rustic wooden hamper box.
Honey vinegar is the oldest vinegar known to man: Brezzo honey vinegar combines the values of an antique product with the quality and care of an artisan product. The preparation starts with the fine organic acacia honey which is diluted in water and fermented slowly, dosing the temperature and aeration. The vinegar does not undergo any pasteurisation and chemical clarification.
It’s a great condiments for salads, vegetables and fish. Diluted in water and served cold it is an excellent thirst-quencher.
This thick and rich sherry vinegar is made with 7 year old Pedro Ximenez. Perfect for dressing salad or with red meat, this vinegar has a deep rich flavour, with an amazing sweet and syrupy finish. Only a few drops are needed lift any dishes.
250ml Jerez Vinegar
Balsamic Vinegar from farmhouse producer Acetaia Reale in Modena, Italy. ‘Serie 6’ means it has been matured for approximately 6 years in a series of wooden barrels to create a balanced flavour. A versatile vinegar that can be used in dressings and for dipping with good extra virgin olive oil.
250ml bottle in orange/gold gift box.
This vibrant red-orange vinegar is fermented using traditional methods and D.O.C.G. Barolo wine and then aged in oak barrels. The crisp and clean flavour of a traditional balsamic combines with the red fruit tannins of the Barolo grapes.
Villa Manadori label is creation of chef Massimo Bottura owner of 3 stars Michelin and number 1 in The World’s 50 Best Restaurants 2016 & 2018, Osteria Francescana in Italy.
Massimo Bottura has applied his creative skills to the production of an assortment of artisanal balsamic vinegars and Extra virgin olive oils.
A good-quality, aged balsamic is a pantry staple. This 12 year old balsamic has a syrupy consistency and rich, sweet flavour. Proper balsamic vinegar from the Modena region has been made for over 500 years. For those select vinegars awarded DOP status (Protected Designation of Origin), every aspect of the production is controlled – the type of grapes used, the aging process and even the special Giugiaro Bottle (this bottle can only be used for DOP Balsamic Vinegar of Modena).
100ml bottle in gift box
Palmiro is the new member of the Terre Bormane Family, condiment made with date vinegar. A rare, 100% natural product which charms and delights even the most demanding palates thanks to its harmonious and balanced notes. The date juice, after being turned into vinegar, is eventually blended with a natural date concentrated, bringing out of it the brownish shade along with fresh date aroma and a dense opalescent texture. A controlled conservation in small steel barrels preserves Palmiro’s lingering and intense flavor. An amazing topping for salads, cooked or raw vegetables, white meat, cold cuts and fois gras; perfect on soft or ripened cheese, fresh and stewed fruit, yogurt, ice cream and for a wide variety of semifreddos, from vanilla to chestnut or pistachio. An ideal ingredient to prepare sweet-andsour sauces and, why not, an exotic note for your cocktails!
MATCHES cooked or raw vegetables, white meat, cold cuts and fois gras; perfect on soft or ripened cheese, fresh and stewed fruit, yogurt, ice cream and for a wide variety of semifreddos, from vanilla to chestnut or pistachio.