Cooking

The excellent mixture of rice flour, corn flour and potato starch guarantees a reliable result in each of your creations, without a trace of gluten. Try it on bread and anything else you can think of.

The knowledge with experience and meticulous care in choosing the grapes create the authentic red vinegar. As a cooking staple, vinegar is as versatile as can be. Either as the lead or a supporting character, it's extensively used in pickles, red sauces and marinades. In Greece, beets or lentils are never served without at least a few drops of quality vinegar – or more to taste.

The first gluten free farina flour with rice flour, corn flour and potato starch gives a velvety texture and an extremely tasty result. Feel free to try it on cakes and other desserts.

Balsamic vinegar with a deep dark colour reminiscent of mahogany and ebony. The nose is distinctive and pleasant, combining the sweet notes of raisin with the aromas of vinegar. Taste-wise, elegance meets strength in a delicious sweet-and-sour combination with a long aftertaste. Add a few drops for a bold twist in your salads, grilled meat, mature hard cheeses, fruit salads, and ice creams. Marinades, tomato sauces, risottos, pork and chicken glaze, even cocktails can benefit from its unique taste.