The Acetaia Condiment is the classic "everyday" Balsamic.

It was the first to be put on the market 20 years ago to meet the need for a Balsamic vinegar made only with cooked must from local organic grapes and which was obviously neither a Traditional one (because it was wasted on salad), nor an industrial supermarket Balsamic vinegar obtained by blending.

It is made from slow fermentation and spontaneous acetification in the barrel and subsequent refinement: it contains a mix of different vintages up to 5 years of age and has a mature flavour, well balanced between sweet and sour , with well-developed notes of dried plum, liquorice and black cherry.

Spontaneous fermentation of cooked must is something unique , which is normally done only for Traditional Balsamic Vinegar. We have always done it also on more "everyday" bases, so as not to compromise on the quality of any of our products.

Aside from salads and grilled meat, we think it can also be enjoyed on a caprese and on a raw meat carpaccio. As far as we know, a few drops of our Dressing on a (delicately) grilled scallop is the favorite dish of former President of the United States of America Barack Obama, at his equally favorite restaurant in Chicago (Spiaggia's restaurant)!