Castelvetro is village in the hills just outside of Modena, and the home of La Vecchia Dispensa, where Roberta Pelloni and Marino Tintori produce their prized balsamic vinegar. This 10-year-old vinegar is aged in small batches and delivers intense complex flavours of oak, blackberry and dark fruit.

The Pelloni family of Modena produces the La Vecchia Dispensa balsamic vinegars in the traditional manner. The must of Trebbiano grapes is pressed, then aged in barrels like wine. The Nobili Sapori balsamic is aged for 6 years and has a smooth complex flavour.

The secret to great balsamic is the art of blending the slow-aged vinegar. Marino Tintori from La Vecchia Despensa knows the key is balance rather than sweetness, which masks the complexity of the balsamic. This 8-year-old organic balsamic is a great example of this philosophy, delivering an elegant flavour.

Simon Johnson Organic Balsamic Vinegar is a dark, dense liquid made from specially certified, organically grown trebbiano grapes. It has an agrodolce (sweet and sour) aroma with fruity undertones and is approximately 3 years old. It’s delicious drizzled over salad leaves with extra virgin olive oil.

A more affordable cousin to traditional balsamic vinegar, this vinegar is made from trebbiano grape must and selected white wine vinegar. It’s a light, pale straw vinegar with fresh sweet trebbiano characteristics. Use it on salads or to deglaze a roasting pan for a quick jus.

Comes in a plastic, spouted bottle, ideal to squirt over grilled or roasted vegetables or to use to garnish. Perfect for marinades and splash over the barbecue. Great with sauteed mushrooms! Use with grilled meat, stewed fish, white meats. Don't forget strawberries too.

Aged in barrels of chestnut and oak, these prized vinegars have a smooth and delicate flavor. Use this Cabernet wherever a red wine vinegar is called for and achieve astonishing results. Clean, crisp and smooth.

Made from quality Spanish chardonnay wines, this vinegar has a smooth, sweet-and-sour flavour. Its beautiful wine fruitiness pairs delightfully with fish and chicken. It’s also great in vinaigrettes or cold sauces. It’s unfiltered, so some natural sedimentation may occur.

Made in Australia from the juice of unripe semillon grapes, this verjus is tart and slightly acidic with a smooth finish. Not as piquant as vinegar, it can be used wherever acid is required, from salad dressings, to poaching liquid for fish or fowl, to caramelising onions.

A traditional cider vinegar from Normandy, it’s mild, golden and less acid than wine vinegar. It exudes a fragrance reminiscent of true apple flavours. Ideal for use in dressings, marinades or for deglazing a pan.