Tasty sauce from rich ingredients:
parsley, tomatoes, anchovies, garlic, bell pepper, a little pepper for a touch of spice to accompany boiled meat, veal tongue, white meats, salads of potatoes, tomatoes.
Jar of 90 gr.

Unfermented muscat's grapes, alcohol-free, technically pasteurized . Straw yellow with golden reflections, intense, large, full, hints of citrus, floral rich flavor with full body, soft and elegant, but also hints of dried fruit and flowers.


Delicate vinegars, flavored or full-bodied obtained by natural processes: monitoring the temperature we induce fermentation using acetic mother (acetobacters) according to the "Orleanese" method, where vinegars are aged in barrels for at least 6-8 months.
The vinegars are all processed "raw", without pasteurization and without additives, for this reason it is possible to find some deposit as a natural consequence of the transformation process. These vinegars can be used to dress salads or boiled vegetables, for sweet and sour preparations, marinades, meat. Presented in dark bottles of 250 ml.

Muscat Vinegar
White vinegar, produced from Moscato DOCG wine, characteristic scents of sage and honey, sensitive in the mouth, not aggressive and moderately acidic. Ideal for fresh vegetables and surprising with marinating fish (try it with oysters).
Barbera Vinegar
Red wine vinegar, produced by acidification of Barbera d'Asti, aged 48 months, fruity aroma of red berries and a hint of violet, good body, good freshness and pleasant in the mouth with an aftertaste like olfactory sensations. Perfect for meat, game, salads fresh and boiled vegetables.
Barbera's Vinegar "Clotilde"
From a truly excellent wine a vinegar with a taste of tradition. Obtained with Orleanese method thies vinegar maintains all the characteristics of the Barbera wines. Aged minimum for 48 months to enhances the organoleptic characteristics.
Vinegar "The 4 robbers"- I quattro Ladroni
White vinegar produced from muscat vinegar and flavored with an infusion of herbs: sage, rosemary, lavender and ginger, produced according to a seventeenth-century Piedmontese recipe we found and revived. It was used as bactericide and antiseptic. Intense and pleasant scent of herbs with a slight predominance of lavender in the mouth, the acidity is not aggressive and does not cover the taste of boiled vegetables and salad that accompanies it. Is it used by opera singers to treat the vocal cords.

Mustard, "velvety" and "drops of wine
Very good with cheeses and with traditional Piedmontese recipes, old recipes and "new" products from Italian wines - delicate, they do not cover the flavors and aromas of the cheese but together with it they make up a new and unexpected combinations.

Three different mustards for taste, origin and characteristics. Traditional Piedmontese sweet mustard grape. Oranges and onions mustard from a recipe of 1600, typical savoyard bittersweet.

Grape's mustard or "Cognà" old recipe of Piedmontese cuisine of the poor peasant. It's sweetness indicates the main ingredient, the must with the "gleanings" (small bunch that are left out during the harvest because immature and collected later) and baked for several hours with fruit in season: apples and pears, quince apples and pears, figs and nuts at the end. Was traditionally eaten with polenta and cheese. It 's suitable to accompany cheese, medium and long aging. And good as jam.
Oranges and onions mustard, recipe of 1600 from an old book and successfully revived for the first time during "the siege of Canelli" in 2001. This mustard combines the sweet with salty, sour vinegar and spicy mustard sauce, ingredients are blond Italian oranges, sweet yellow onions, senapi powder, beans and aromatic apple vinegar. It's particularly suited with cheeses and grilled meats, roast pork, wild boar, kebabs. Surprising with chocolate. Sugar free.
Mustard Muscat. This original Asti Langa'smustard counts among its ingredients: whole grains Muscat grapes shelled by hand, the wild mustard plant that grows naturally in the vineyards, traditionally stone-ground and mixed with vinegar. Well suited to accompany boiled meat.

In the tradition of the Asti Langa this jam was born from the need to preserve the sweet muscat grapes for the winter. Sweet grains for roasts and stews, pies, but especially with robiola (cheese that combines the sweetness of Muscat grapes). Careful manual shelling of ripe grapes and the quick cooking keep intact the natural aromas.

Moscato d'Asti, flowers and fruits for velvety jams, slightly sweet, match nicely with fine cheeses, rising to new delicious flavors.

Pears and muscat's cream. Williams pears are good with fine cheeses and we prepare them in syrup combined with wine Moscato d'Asti. Chosen by those who love sweet tastes fresh and soft cheeses such as "robiola, ricotta, primosale". It 'also suitable for strong cheeses. Also good with biscuits, desserts.
Blueberry's cream. The blueberry tart is perfect joined with Moscato wine cream, good with both mature and fresh cheeses. Also perfect with game.
Elder's flowers cream. The tradition has long known the properties of flavored elderflower. We propose the syrup with elderflower manufactured by us according to traditional recipes of Piedmont, Moscato d'Asti wine with a delicate and velvety scent suitable for all types of cheeses: fresh, matured and herbed goat. Unusual and surprising with deer meat.

Cheeses and wine jelly is a "new" way : our "drops of wine" are special because they maintain all the organoleptic characteristics of the wines they are produced with.

Moscato wine's drops. The Moscato d'Asti is an aromatic wine, sweet, sour: our proposal does not cover the delicate flavor of the cheese and goes very well with fresh goat cheese, blue cheese brings out the contrast better.

Download or print this page by clicking here.

© La Badia - Made by KappaDesign