The bittersweet white vinegar of the Giusti family is made from white Trebbiano grapes, from which all the sweet juice stored inside is gently extracted. They age it in French oak and ash barrels, to keep all its freshness intact. We recommend serving the duck breast with a thread of this seasoning and some sautéed almonds on top, they will give it a “di lusso” touch.
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In our tireless search for products to fill shelves and cupboards, we realized that we were lame in balsamic vinegars. What is abundant does not normally excite us, or has stratospheric margins that interest us nothing and less. Being immersed in this search, we found a type of elegant and perfect Spanish speaking who told us wonders about the Giuseppe Giusti family. We pull the thread and discover that they work refined recipes of balsamic, where the highest quality of the grapes and a good sum of barrels where they age from the 18th and 19th centuries prevail.