Produced since the Middle Ages and famous throughout the world, the traditional balsamic vinegar of Modena is made from a reduction of pressed and cooked Trebbiano and Lambrusco white grapes. The grape juice is boiled down to approximately 30% of the original volume, which produces a thick syrup called mosto cotto in Italian. Aceto Balsamico Tradizionale di Modena is then stored in wooden barrels and fermented with a slow aging process for a minimum of 12 years.

During this time, the traditional Modena vinegar becomes sweeter, viscous and very concentrated, which intensifies the flavor even more. Aceto balsamico is rich, glossy, deep brown in color and has a complex flavor that balances the natural sweet and sour elements of the cooked grapes with hints of wood from the barrels: chestnut, cherry, oak, mulberry, ash or juniper. 

Widely used and commonly found on restaurant tables across Europe, Aceto Balsamico di Modena is produced in the neighboring provinces of Modena and Reggio Emilia. Aceto di Modena is an inexpensive, less aged variety of Aceto Balsamico Tradizionale di Modena.

It usually sells for approximately $10-20 an ounce, and should never be mistaken for the highly prized Tradizionale that can sell for up to $200 an ounce. Traditionally, balsamic vinegar is made from late harvested, locally grown Trebbiano grapes. 

This traditional peppers-and-eggplant relish is one of the most popular condiments all over the Balkans and Eastern Europe. The most prized type of ajvar is often the Macedonian one, made only with red peppers. Though its origins are often disputed, the name ajvar is said to stem from the Turkish word havyar, meaning caviar.

In the past, Serbia was especially known for its production of caviar from farmed Black Sea beluga (sturgeon), and was one of the major world exporters. Later on, after facing a fall in production of real caviar, the Serbians instead supposedly started offering the so-called "red ajvar" or vegetable caviar—hence the name. 

Named after the province and region of its origin, Aceto Balsamico Tradizionale di Reggio Emilia is a balsamic vinegar obtained by fermenting and refining cooked grapes of the Lambrusco and Trebbiano varieties. The grapes are boiled down to approximately 30% of their original volume, turning into a thick syrup called mosto cotto in Italian, which is then stored in wooden barrels and fermented with a slow aging process for a minimum of 12 years.

This traditional vinegar variety is incomparably more expensive than regular Aceto Balsamico because of the high purity requirements and a much longer aging process. In fact, if tasted straight from the bottle, not even the best commercial vinegars can compete with the rich aroma and flavor of a true, traditional Aceto Balsamico, which is a complex array of caramel, raisin, wood and honey notes, blended in a perfect balance of sweet and sour. 

Produced in the Sicilian province of Trapani where salt processing dates back to the Phoenician era, Sale Marino di Trapani refers to hand-harvested sea salt obtained through evaporation of water within the Isole Egadi Marine Reserve, namely in the ancient salt pans of Trapani and Paceco Natural Reserve.

An entirely natural product, Trapani salt is produced without the use of additives, bleaches or preservatives. It is particularly pure, rich in magnesium, extremely soluble and therefore highly sought after and widely used in the canning industry.

Trapani salt is available as whole salt, fine or coarse table salt, seasoned salt and fleur de sel.

Gremolata is a classic Italian condiment made by finely chopping flat-leaf parsley, garlic, and lemon zest. The condiment is added as a final seasoning or garnish to numerous dishes. It's traditionally used as a garnish for ossobucco alla milanese (braised veal shank).

Gremolata is often used on braised meat because the long process of braising ensured that there won't be any fresh herbal flavors, so gremolata adds a perfect balance of citrusy, zesty, herbal, and pungent flavors. It can also be used to top fish, stews, and soups.

Aceto Balsamico, or balsamic vinegar, is a traditional vinegar from Italy, specifically from the Emilia-Romagna region, with its most famous origins in the cities of Modena and Reggio Emilia. It is crafted from the must of white Trebbiano grapes, which are cooked down into a syrup and then aged in wooden barrels.

The aging process can vary greatly, with some balsamic vinegars being aged for over 25 years. There are two primary types of balsamic vinegar. The first, Aceto Balsamico Tradizionale, is the highest-quality variety, aged for at least 12 years, sometimes even longer. 

Varhackara is a traditional condiment or spread originating from Friuli-Venezia Giulia. It's usually made with a combination of chopped or minced lard and cured meat offcuts such as salami, guanciale, pancetta, ossocollo, and smoked speck. The mixture is placed into glass jars, while nutmeg and aromatic herbs are also sometimes added for extra flavor.

Varhackara is enjoyed spread on bread or heated in a pan and served with gnocchi, cjarsons, or blanched vegetables. It's typically made in winter, but the spread can be stored and enjoyed throughout the year.

Lardo di Camaiore is a traditional lard originating from Camaiore in Tuscany. The lard is white in color, with red veins running throughout it. It’s made from the fatty part of the pig’s back. Slices of lard are covered with a layer of garlic, rosemary, salt, and pepper.

They’re traditionally placed on marble surfaces at an incline in order to mature shortly, and the lard is then ready to be sold and enjoyed. Thin slices of lardo di Camaiore are usually served with slices of fresh or toasted bread and other salamis, then enjoyed as an appetizer.