A sweet-and-sour condiment, it is made from approximately 65% concentrated white grape must and approximately 35% wine vinegar. It is a young product that has undergone a short passage in barrels to refine the colour/flavour ratio. An acidity of about 5% is maintained, making it one of the best items for dressing summer salads.

Taggiasca olive patè is a delicious specialty of Ponente Ligure with a fruity and intense flavor of Taggiasca olives, which despite their small size are very tasty and rich in oil, minced and embellished with a drop of extra virgin olive oil.

This is a particularly full-bodied product with a density of 1.35 and a marked tendency to sweetness balanced by the right acidity. It is made from a blend of cooked grape must and wine vinegar. Matured in oak barrels

A prestigious cosmetic line based on extra virgin olive oil made especially for us. Very high quality raw materials and high-end formulations.

Fontanara D.O.P. Veneto Valpolicella obtained exclusively from olives produced in the precious and famous Valpolicella, in the province of Verona, an area particularly suited to the production of high quality oil. This product represents the delicacy and spiciness, the typically light fruity taste of the varieties that compose it.

Organic extra virgin olive oil Bio is obtained exclusively from a blend of olives produced in our hills, particularly suited to the production of the highest quality oil. To be able to boast the indication "Product obtained from organic farming", it is necessary that all the operators involved are subject to a control regime. Fontanara has obtained the certification from SIDELcab (Organic Agriculture Certification).

Certified by CSQA and compliant with the IGP specification, it is a high quality vinegar, with a brown color, a fresh scent and a sweetly acidic taste.

Maestro De Rossi's artisan grape pasta marries with our organic aromatic plants in a combination that is surprising in their simplicity.

Maestro De Rossi's artisan grape pasta marries with our organic aromatic plants in a combination that is surprising in their simplicity.

The Fontanara Balsamic Vinegar of Modena PGI cream was introduced as a response to the numerous requests made by professional chefs who often had to reduce the balsamic vinegar on the stove to obtain a thick sauce or a cream to decorate the dish.