Delicious on salads, this popular vinegar, made with the enticing flavors of pineapples and barrel-aged, white balsamic condimento vinegar is also great for cooking and grilling.

Suggestions for use:
-Mix in a salad of fresh greens with grilled and chopped chicken breast and diced pineapple.
-Makes great skewers of shrimp, chicken, peppers and onions. Brush with mix of soy, sesame oil, Extra-Virgin Olive Oil and Pineapple White Balsamic Vinegar.
-Pairs with Persian Lime Olive Oil. For an added twist, mix in a little bit of Coconut White Balsamic.


Suggested Recipes:


Our Pineapple White Balsamic Vinegar Condimento is made for us by one of the most renowned makers of Balsamic Vinegars in Italy. It is made in Modena, Italy using traditional methods. First quality grape must, which is obtained from whole pressed grapes from locally grown late-harvested varietals, particularly Trebbiano and Lambrusco, is reduced by roughly half and left to ferment naturally for up to three weeks. The resulting concentrated grape must is then blended with a small amount of premium aged white wine vinegar to balance the acidity and matured and further concentrated for a minimum of 18 months in Slavonia Oak casks.
Pineapple flavoring is then added to the resulting White Condimento and a clear colored balsamic is made which is popular for dishes where the dark color of a red condimento is not desired. It has a velvety texture and a slight fruity sweetness, balanced 4.5% acidity and mellow oak undertones.
Our Pineapple White Barrel Aged Condimento should not be used as an ingredient when cooking, as heat might affect the balance of sweet and sour and cause bitterness. It can and should, however, be used after cooking. It is perfect for finishing stews, risottos, scallops, grilled meats and fish. It is, of course, also extraordinary over fresh cut berries, melon, aged cheeses and vanilla ice cream.
Product of Italy.
Contains Naturally Occurring Sulfites.