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Balsamic vinegar is a special category of vinegar. According to Greek legislation, it is produced either from wine that has been converted into vinegar and to which concentrated grape must has been added, or from the extraction of dried raisins. At PAN Zafiropoulos we have chosen the second method, because it offers us natural sweetness and a more stable colour. The name balsamic vinegar, as it has passed into most European languages, suggests that it may have originally been used as a medicine, and it seems that in some form it was not unknown to the ancient Greeks and Romans.