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Bertolli vinegars

Bertolli’s range of vinegars can be used as a staple in everyday cooking. Bertolli vinegars enhance flavours, soften meats and preserve certain foods in a variety of preparations including vinaigrettes, marinades, pickles, sauces, sautés and stews, to name a few.

Bertolli Balsamic
Vinegar of Modena
Bertolli Balsamic Vinegar of Modena is a deep brown, syrupy vinegar with a smooth sweet-sour flavour, produced in the Modena region of Italy. It is made from reduced grape juice that is aged in wooden casks. Use with Bertolli Olive Oil for a tangy salad dressing, add a few drops to meaty stews, use it when frying steaks or chops, or try it in marinades to soften meats and enhance flavour.
Bertolli White
Balsamic Vinegar
Bertolli White Balsamic Vinegar has a distinctive dry, clean aftertaste that is less syrupy than regular balsamic vinegar. Its lighter colour comes from cooking it at a lower temperature which stops it from caramelizing. Use it as a clear alternative on salads and vegetables. It’s also excellent for marinades, soups and sauces, or for adding a little zest to fruit, ice cream and cocktails.
Bertolli Red
Wine Vinegar
Bertolli Red Wine Vinegar is obtained by the natural fermentation of red wine. Use in salad dressings, marinades, meat stews, sautés, sweet-and-sour dishes and pickles.
Bertolli White
Wine Vinegar
Bertolli White Wine Vinegar is obtained by the natural fermentation of white wine. Use in vinaigrettes, butter or cream sauces, sautés, sweet-and-sour dishes, marinades, pickles and chutneys, or infuse with fresh herbs to make flavoured vinegar.