Pink Seasoning

Condimento Rosato. Mild, fruity and rosé, somewhere between wine vinegar and balsamic vinegar.

Condimento Rosato is a mild agrodolce from Acetaia Giuseppe Giusti in Modena, made from grape must, grape juice and wine vinegar. No balsamic vinegar, no raspberry vinegar, no sharp white wine vinegar.

Condimento Rosato is an agrodolce from the Giuseppe Giusti vinegar manufactory that combines the acidity of wine vinegar with the sweetness of concentrated grapes. Many chefs face the same problem: white wine vinegar is too sharp, dark balsamic vinegar too heavy and too colouring. Rosato fills this gap perfectly. In the bottle, it shimmers pale salmon-pink, similar to a light rosé wine. On the nose, it reveals ripe grapes and red berries, with a soft acidity on the palate.

Condimento Rosato is smooth rather than sharp

Condimento Rosato combines a pronounced grape sweetness with a subdued acidity that does not sting the throat. Agrodolce literally means sweet-sour, and here both sides are perfectly balanced. First, you taste fruit reminiscent of red grapes, followed by a slightly floral note. The acidity arrives late and finishes cleanly.

With 43 g of sugar per 100 ml, it is far sweeter than a regular wine vinegar. Anyone looking for a strong acidity for pickling cucumbers or for a classic potato salad will find Rosato too sweet. In that case, a conventional vinegar remains the better choice. It also cannot replace reduced sauces with the depth of balsamic vinegar.

Vinaigrette, tartare and an alcohol-free spritz

Rosato is at its best where colour and freshness matter on the plate. For a vinaigrette, whisk together one tablespoon of Rosato with two tablespoons of mild olive oil and a pinch of fleur de sel. The ratio is more acidic than usual because the seasoning is less sharp. Prepared this way, it pairs well with strawberries and burrata, cucumber and watermelon, or a raw asparagus salad.

Over a tartare of trout or scallops, one teaspoon per portion is enough. Red onions pickle quickly when left to macerate in fine rings with three tablespoons of Rosato and a little salt for twenty minutes. Giusti also recommends the seasoning for Asian cuisine and tempura. Poured into a glass, two centilitres of Rosato with ice and soda water make an alcohol-free spritz.

From experience: For grilled meat, game ragout or Parmesan, a dark, aged aceto remains the right choice, such as the silver-medal-class balsamic vinegar. Those who prefer more pronounced fruit and colour should opt for the balsamic vinegar with raspberry.

Rectified must from an acetaia in Modena

The Giusti family claims to have been making vinegar in Modena since 1605 and is best known for its aceto balsamico. With the agrodolce seasonings, the house has created a light alternative to the classic aceti. Rosato comes in the same bulbous bottle reminiscent of a small champagne bottle, known as a champagnotta in Modena.

The sweetness comes from rectified, concentrated grape must. This means thickened must from which acids, minerals and colouring agents have been removed through ion exchange. What remains is a clear concentrate of grape and fruit sugars. This allows Giusti to add sweetness without darkening the light colour of Rosato. The ingredients list does not mention any colouring additives, so the rosé hue comes from the grape juice.

Good to know: As a natural product made from grapes, Rosato may sometimes form a deposit at the bottom of the bottle, and the colour may vary slightly from batch to batch. A quick shake is all that is needed. Stored cool, dry and away from light, a bottle lasts around six years after bottling, according to the manufacturer.

A light seasoning for the host's table

The special quality of Rosato lies in its colour, as it seasons without colouring light ingredients. A sea bass carpaccio remains white, and a strawberry salad retains its bright red colour. For a summer menu with guests or a long evening with small dishes, the bottle is an uncomplicated companion. As a gift, it is ideal for people who enjoy cooking and already have dark balsamic vinegar on their shelves.

An agrodolce for your light cuisine, combining acidity with fruit and letting the colours on the plate take centre stage.