Condimento Riserva Tartufo, Truffle Condiment Reserve, by Leonardi is an artisanal specialty produced in limited quantities by one of the most well respected makers of Balsamic Vinegar. It is presented with a certificate which guarantees that it has been transferred at least 16 times through barrels made of oak, chestnut, ash and mulberry to which white truffle has been added. This prized truffle condiment is presented in a wax-sealed and numbered decorative bottle in a beautiful gift box which also contains the certificate of authentification as well as recipes for use. Each bottle of Leonardi Truffle Condiment Reserve contains 1.76fl.oz. or 50grams.

Condimento Riserva Ciliegio, Cherry Condiment Reserve, by Leonardi is an artisanal specialty produced in limited quantities by one of the most well respected makers of Balsamic Vinegar. It is presented with a certificate which guarantees that it has been transferred at least 16 times through barrels made Cherry Wood. This prized cherry condiment is presented in a wax-sealed and numbered decorative bottle in a beautiful gift box which also contains the certificate of authentification as well as recipes for use. Each bottle of Leonardi Cherry Condiment Reserve contains 1.76fl.oz. or 50grams.

Condimento Riserva Ginepro, Juniper Condiment Reserve, by Leonardi is an artisanal specialty produced in limited quantities by one of the most well respected makers of Balsamic Vinegar. It is presented with a certificate which guarantees that it has been transferred at least 16 times through barrels made of selected Juniper Wood. This prized Juniper condiment is presented in a wax-sealed and numbered decorative bottle in a beautiful gift box which also contains the certificate of authentification as well as recipes for use. Each bottle contains 1.76fl.oz. or 50grams.

Saba is produced near Modena by the Leonardi family who are personally involved in choosing the grapes for the must from which it is made.Once selected, the Trebbiano (white grapes) and Lambrusco (black grapes) grapes are cooked in large open pots for over 30 hours. After cooling slowly, the must is aged in barrels of different wood (oak, ash, mulberry and chestnut) for several years, taking on the flavors and scents of the barrels.Saba dates back to ancient times when the Egyptians, Romans and Greeks used it as a sweetner and to flavor many dishes. Saba, with honey, was the most commonly used sweetner of that time.Saba seasoning gives sweet flavor to the dishes it is added to. It can be used to season meats, to dress polenta, in dips for vegetables, atop ice creams and other sweets. Can also be used as an aperitif when added to sparkling water.Each bottle contains 16.9 fluid ounces of Leonardi Saba Dressing and includes recipe suggestions.

Saba is produced near Modena by the Leonardi family who are personally involved in choosing the grapes for the must from which it is made.Once selected, the Trebbiano (white grapes) and Lambrusco (black grapes) grapes are cooked in large open pots for over 30 hours. After cooling slowly, the must is aged in barrels of different wood (oak, ash, mulberry and chestnut) for several years, taking on the flavors and scents of the barrels.Saba dates back to ancient times when the Egyptians, Romans and Greeks used it as a sweetner and to flavor many dishes. Saba, with honey, was the most commonly used sweetner of that time.Saba seasoning gives sweet flavor to the dishes it is added to. It can be used to season meats, to dress polenta, in dips for vegetables, atop ice creams and other sweets. Can also be used as an aperitif when added to sparkling water.Each bottle contains 8.45 fluid ounces (250 ml) of Leonardi Saba Dressing and includes recipe suggestions.

Verjus du Perigord will add sophisticated taste while enhancing the natural flavors of all foods, savory to sweet, cooked and raw. Verjus is the ideal vinegar choice when the menu is wine-oriented. Made from tart fresh juice of wine grapes, Verjus can be used as a substitute for lemon juice in salad dressings, in marinades or deglazing for pan sauces. Once opened, Verjus du Perigord must be stored in the refrigerator or freezer.Each bottle contains 26 fluid ounces (750 ml) of Le Grapillon Vert Verjus du Perigord from France.

Specialists in oils, vinegars and condiments since its founding in Paris in 1822, A L'Olivier is pleased to recommend its innovative fruit vinegars. These vinegars, unlike most brands, are thick, fresh and pulp-filled. Although they all add the bright taste of fruit to all of your favorite salads and cooked dishes, the Fig Fresh Fruit Vinegar is particularly well suited for salads with shaved Parmesan. Each bottle of A L'Olivier Fig Fresh Fruit Vinegar contains 7Fl.oz. or 200ml.

Specialists in oils, vinegars and condiments since its founding in Paris in 1822, A L'Olivier is pleased to recommend its innovative fruit vinegars. These vinegars, unlike most brands, are thick, fresh and pulp-filled. Although they all add the bright taste of fruit to all of your favorite salads and cooked dishes, the Tomato Fresh Fruit Vinegar is particularly well suited to white meats and cheese. Each bottle of A L'Olivier Tomato Fresh Fruit Vinegar contains 7Fl.oz. or 200ml.

Since 1797 Martin Pouret has perpetuated the tradition of producing wine vinegar according to the Orleans method, handed down from father to son. Nowadays, the Martin Pouret firm buys its wines directly from the greatest vineyards (Chinon, Bourgueil, Bordeaux, Muscadet) as it takes a great wine to produce a great vinegar. The slow transformation of the wine into vinegar according to the unchanging rules that Jean-Francois Martin still applies is what makes Martin Pouret Apple Vinegar with Honey so special. The wines are kept for three weeks in 220 liter barrels called "vaisseaux" at the constant temperature sheltered from the light. The resulting vinegar is left to mature for six months in oak tuns in order to refine its aroma and bouquet and is then bottled.Each bottle of Martin Pouret Apple Vinegar with Honey contains approximately 17 2/3 fluid ounces and is imported from Orleans, France.

Martin Pouret vinegars are produced according to the same secret family recipe used when their business was created in Orleans, France, back in 1797. They buy wines from the great vineyards of the area and then slowly transform them into vinegar leaving them to mature for 6 months in oak casks where they acquire their aroma and bouquet. The taste is fruity and faithful to the berry.Each 500 ml. bottle of Martin Pouret Raspberry Vinegar is imported from France.

Tangy hibiscus flowers empart a ruby red glow to this lusciously sweet vinegar.Hibiscus Vinegar is made from white balsamic vinegar and is naturally colored and flavored with the tang of hibiscus flowers. Try it drizzled over fresh strawberries, melons or peaches. Splash over grilled asparagus or roasted beets and sprinkle with sea salt. Add Hibiscus Vinegar to diced mangoes, red onion, serrano chile and cilantro for a fresh salsa or combine it with nut oil for a dressing of greens, avocado, jicama, and citrus slices.Use Hibiscus Vinegar as a unique way to finish sauces, marinades, and dressings.Each bottle contains 11.4 fluid ounces of Hibiscus Flower Vinegar by Grapevine Trading Co. Contains sulfites.

Orange Balsamic Vinegar is made with Balsamic vinegar of Modena and natural orange flavor.This unique vinegar makes an outstanding marinade for chicken or pork. Use Orange Balsamic in a reduction for sauces or with extra virgin olive oil for a delicious salad dressing. Orange Balsamic Vinegar elevates fresh berries and vanilla ice cream to gourmet status when reduced to a syrup for drizzling.Each bottle contains 8.8 fluid ounces (250 ml) of Orange Balsamic Vinegar by Trentin Aceti from Italy.