“Bianco” condiment: This is a seasoning made from PGI products and distinguished by its transparent blondish shade, maintained to please those customers who do not use wine vinegar because of its sour body and who do not like the dark drips of balsamic vinegar on dishes. Because of its pleasant sweet-and-sour balance tending towards a harsh taste, it is ideal for marinating meat or fish, on cooked and raw vegetables, on soft, young cheeses, but is also good on white meats. An extraordinary product ideal for salads, vegetables, white meats, fish and mozzarella, with its intense sour-and-sweet flavour it is an ideal alternative to wine vinegar and for nuancing the cooking of meat and fish.
Condiments: Anything that does not comply with the PDO or PGI specifications, even if for only one parameter of that regulation, must be defined differently on the label, hence “Condiment”, to distinguish the product commercially. They are usually obtained from the same production line as Balsamic Vinegar of Modena PGI or the same one as the two PDO products, complete with different aromas acquired in the passages from different casks, to ensure the products have real and alternative balsamic aromas. The seasonings are used following what is already known and recommended for PGI and PDO products but, precisely the more or less evident and original flavourings that they might express, can trigger interesting and diverse sensations on the palate so as to make them a valid alternative for those who like to appreciate, discover and diversify the pleasures of the dining table.
