Alimentaria Barcelona is one of the leading international trade fairs in the food, beverage and gastronomy sector. Held from March 23 to 26 at the Gran Via venue of Fira de Barcelona, this edition was especially significant as it marked the fair’s 50th anniversary. With thousands of exhibitors and international visitors, Alimentaria stands as a key platform for business projection, trend detection and the creation of new opportunities across the entire food value chain.
For Badia Vinagres, participating in Alimentaria represents an opportunity to strengthen professional relationships and establish new connections in a high-level environment. The fair allows us to reinforce ties with existing clients, introduce our products to new audiences and explore potential collaborations.
New markets and international and domestic consolidation
The overall assessment of this edition is very positive, both in terms of the volume of contacts and, above all, their quality. Our participation in Alimentaria 2026 has enabled us to continue advancing our internationalization process, generate new growth opportunities and strengthen our presence in markets where we are already active.
During the fair, we established new contacts in countries such as Mexico, El Salvador, Colombia, Poland and Taiwan. At the same time, we continue to consolidate our activity in markets such as the Scandinavian countries, the Baltic states, Croatia, the Dominican Republic and the United States, which represent key areas for our growth.
Closer to home, we are also strengthening our presence in Catalonia and across Spain, with the aim of building a solid, stable and close foundation that allows us to continue growing sustainably.
A space to grow, connect and move forward
Alimentaria is not only an exhibition space, but also a tool that drives innovation, continuous improvement and the international projection of our activity. Taking part allows us to keep evolving as a company, maintaining our commitment to quality, product knowledge and a way of working based on rigor and experience.
We would like to take this opportunity to thank PRODECA for its commitment and support in the internationalization of Catalan companies, as well as its contribution to promoting the Catalan agri-food sector worldwide.
We would also like to highlight the Matchmaking initiative at Alimentaria, a tool that facilitates direct connections with international buyers and effectively contributes to generating real business opportunities.
After this new edition of Alimentaria, we are left with the feeling of having taken a step forward. Trade fairs are intense environments, but above all they are moments that allow us to listen to the market, test ideas and confirm that we are on the right path.
These types of events remind us of the importance of proximity, trust-based relationships and consistent work to continue bringing our vinegars to the world, without losing the essence that defines us.
Badia VinagresAlimentaria, a meeting point for the future
For years, the vinegar house has been —and continues to be— our workspace, the place where we transform raw materials into vinegars with their own identity. But it is also history, family, craftsmanship and passion. That is why we want the vinegar house to be a living, open and shared space — a place where knowledge flows, where you can taste, learn and experiment. Because we believe the world of vinegar must not only be explained, it must be experienced.
Guided tours with tasting in small groups
At the vinegar house, we organize guided tours in small groups for anyone who would like to discover our project up close and understand what lies behind every bottle of vinegar.
During the visit, we explain who we are and where we come from, show our facilities and share how we work and craft our vinegars in an artisanal way — from the raw materials we select and the production processes we follow, to the care we put into every detail.
The experience concludes with a guided vinegar tasting, where we explore aromas, nuances and textures, and explain the best pairings for each one. Because vinegar is not only explained — it is understood through tasting.
A space for creative ideas
The vinegar house also becomes a setting for creative projects and proposals. If you have an idea that fits within our universe — whether related to gastronomy, craftsmanship, culture or territory — we open our space for you to develop it in an authentic, carefully curated and inspiring environment.
We like to think of the vinegar house as a meeting point for creators, chefs, producers and curious minds alike.
A new way of understanding the brand
Opening the vinegar house is also a statement of intent. For us, it means transparency and trust; it means inviting you to become part of the project.
Stay tuned to our social media channels, where we will share dates, registrations and all the latest news about our tours and activities.
See you at the vinegar house?
Badia VinagresOpening the vinegar house as a shared space
In this blog, we’d like to share the story of a very special symbol that is with us every day: the modernist flower that forms part of our logo.
This is no ordinary design. We recovered it from a letterhead dating back to 1915, created by Agustí Badia, founder of the vinegar house and first generation of our family. Its delicate lines and modernist inspiration already hinted at the attention to detail and refined aesthetic that have always defined our spirit. That’s why we like to say this graphic element is not just a flower – it’s an emotional legacy.
Reconnecting with our origins
Recovering this design was a way of reconnecting with our roots. We often talk about innovation, new products and formats, but the identity of a company with history is also built on these small details that endure through time. This flower reminds us where we come from, the path we’ve taken, and what we want to preserve as we continue to grow.
We haven’t been able to identify the exact species. It might be a wildflower, one of those plants often seen as “weeds” but that grow freely and resiliently… Perhaps that’s precisely why it resonates with us: for its simplicity, strength and natural beauty.
Today, the modernist flower is present on all our products – from the Gardeny vinegars to the Badia range – and it’s also part of our workspace. We wear it printed on our uniforms, display it on our labels, and it decorates the walls of our vinegar house. It’s a symbol of belonging, of team spirit, of a shared project that draws from the past to keep looking forward with passion and purpose.
That’s why we begin the year by paying tribute to this small yet powerful symbol which, despite its unknown origins, means so much to us.
Thank you, Agustí, for this legacy.
Badia VinagresThe modernist flower that has accompanied us since 1908
December means gatherings, toasts, and tables filled with the best of every home. And when we talk about Christmas and New Year’s Eve, cava always plays a leading role. But… what if we told you that this festive sparkling wine can also be the secret to elevating your holiday recipes?
At Badia Vinagres, we transform cava into delicate, flavourful balsamic vinegars. And this month, we want to shine a light on two of them: our cava vinegar and rosé cava vinegar. These two surprising vinegars are made from cava base wine and retain the freshness, aroma and elegance of the grape varieties used to make these sparkling wines.
Cava vinegar
This vinegar is made from the traditional cava base wine, using macabeu, xarel·lo and parellada grapes. The result is a mildly sweet-and-sour vinegar, with a fine perfume and delicate fruity notes — perfect for enhancing the subtlety of fish, oysters and all kinds of seafood.
It pairs beautifully with:
Light salads with citrus or nuts.
Delicate escabeches of white fish or seafood.
Vinaigrettes for fish carpaccios or ceviches.
A few drops over freshly opened oysters.
This vinegar doesn’t overpower — it enhances. It brings a subtle touch of acidity and aroma that elevates any festive appetiser.
Rosé cava vinegar
For our rosé cava vinegar, we use the rare and wonderful trepat grape, which gives it a pale pink hue, fruity notes and a seductively fresh character.
It’s perfect for:
Pairing with clams, razor shells or scallops.
Salads with fresh cheese and red berries.
Light seafood escabeches.
Desserts with strawberries, raspberries or wild berries.
This vinegar adds not just flavour, but also colour and aroma. Its surprising personality works beautifully in creative and sophisticated dishes — and is a great ally when you want to impress your guests with unexpected holiday starters.
The secret to elevating your festive meals may lie in choosing the right vinegar
There are many types of vinegar — as many as there are grape and wine varieties. The more care we put into the origin, variety and elaboration process, the more flavour and versatility we get in return. In Christmas cuisine, where seafood, fish and salads often take centre stage, cava vinegar and rosé cava vinegar can be your secret ingredients to turn a good dish into a memorable one.
Happy holidays!
Badia VinagresThis Christmas, bring the elegance of cava to your dishes
Recovering Cal Badia’s most beloved liqueur: Camomil
This Christmas, we have one of those stories that can only be told from the heart. At Badia Vinagres, we’re thrilled to share the revival of a product deeply cherished by our family: Camomil, a liqueur that was first crafted at Cal Badia exactly 75 years ago. This liqueur is made from chamomile, as its name suggests, along with other herbs such as anise, rosemary, mint, orange peel, and lemon zest.
The original Camomil recipe dates back to November 17, 1950, and is part of the handwritten recipe book of Agustí Badia, founder of the vinegar house. This book, over a century old, has been passed down through generations and is one of our family’s most treasured possessions. That’s where we found the last Camomil entry. And the most surprising part? Without planning it, the final batch of this new edition was completed exactly on November 17, 2025. A coincidence that deeply moved us.
A collaboration with Tres Cadires
This revival wouldn’t have been possible without the collaboration of Tres Cadires, an artisanal distillery in Arbeca that shares our passion for craftsmanship. After including some of their liqueurs in our Christmas gift boxes last year, we met Andreu, the heart behind the project, who encouraged us to bring back the tradition of making liqueurs.
And so, the new edition of Camomil was born, made faithfully following the original recipe and with a 21-day maceration. After that, it is gently distilled to integrate the aromas and refine its texture. The result is a fine, aromatic, and elegant liqueur, made to accompany special moments and, above all, to enjoy calm and memorable after-dinner conversations.
A bottle that honours past and present
For this release, we wanted to preserve the original spirit in the design as well. The label is inspired by the original 1950 Camomil bottle from Cal Badia, while maintaining the graphic identity of our Gardeny vinegars and incorporating the BD seal: Badia Destil·leria, a symbol of returning to our roots.
A liqueur to celebrate
At Cal Badia, opening a bottle of Camomil was a sign of celebration: a wedding, a birth, or an important family gathering. Now we want it to become part of the collective memory again, especially for the people of Mollerussa who once tasted it or heard stories about it.
Each bottle is unique. We’ve produced a limited edition of 400 bottles, each one numbered individually. They are available exclusively at our Christmas Pop-up shop, located at Carrer del Palau 9, Mollerussa, and included in this year’s Christmas gift boxes. To reserve one, you can visit us in person or contact us directly at 973 71 17 70.
Camomil is an invitation to pause, celebrate with loved ones, and enjoy after-dinner moments with a liqueur full of flavour, history, and tradition.
Will you try it this Christmas?
Badia VinagresThe Taste of a Memory: Camomil Comes Back Home
225 g of mixed mushrooms (75 g portobello + 150 g shimeji)
225 g of pumpkin
225 g of sweet potato
75 g of mixed green sprouts (lettuce, arugula, spinach)
1 pomegranate, seeds removed
Extra virgin olive oil
Salt and black pepper to taste
Dried oregano
For the Moscatell vinaigrette:
Moscatell Gardeny balsamic vinegar
Extra virgin olive oil
Pinch of salt
Pinch of black pepper
:: Preparation ::
Clean and slice the mushrooms, then sauté them in a pan with a little extra virgin olive oil, salt, and pepper until golden. Set aside.
Sauté the sweet potato cubes with olive oil, salt, pepper, and ½ teaspoon of oregano until tender but firm, and set aside.
Do the same with the pumpkin, sautéing it with 2 teaspoons of oil, salt, pepper, and a little oregano until cooked but still holding its shape, and set aside.
In the same pan, pour 6 tablespoons of Moscatell Gardeny balsamic vinegar and let it reduce over medium heat for 2–3 minutes until slightly thickened. Remove from heat and mix with 3 tablespoons of olive oil, salt, and pepper to make the vinaigrette.
Plate a base of green sprouts, arrange the pumpkin, sweet potato, and mushrooms around, and sprinkle the pomegranate seeds on top.
Dress the salad with the Moscatell vinaigrette and serve immediately.
Did you enjoy this recipe? Keep discovering how to use our vinegars and bittersweet products.
Soak the raisins in the Porto Gardeny bittersweet vinegar in a bowl.
Crush the toasted hazelnuts and almonds using a mortar and pestle.
Toast the pine nuts in a pan with a drizzle of extra virgin olive oil and ½ teaspoon of salt until golden brown.
Add them to the soaked raisins along with the crushed nuts.
Stir in the remaining extra virgin olive oil.
Mix everything well and serve immediately, or store in an airtight container until ready to use.
The local nuts enrich the nutritional value of the dish, enhance the flavours and bring out the characteristic toasted aromas. This vinaigrette is balanced, rich and slightly sweet, pairing perfectly with both savoury and sweet dishes.
Try the vinaigrette with: · Carrot cake · Goat cheese salad with carquinyolis and quince jelly · Zucchini and tomato carpaccio · Red berry salad with vanilla ice cream
Did you like this recipe? Keep discovering how to use our vinegars and bittersweets dressings.
