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Our vinegars, internationally recognised

Our vinegars, internationally recognised

From time to time, it’s worth pausing for a moment and looking back. It’s important to take stock, to remember where we came from and realise how far we’ve come.

It all began with our father’s dream: to make good vinegars. Honest vinegars, full of character, crafted with care and respect for the product. Since then, many years have passed, with many trials, hard work… and many awards that have helped us grow.

Awards —big or small— are much more than medals. They’re an external validation of the effort, dedication and passion we pour into every bottle. We’re proud to see our team’s work recognised by international juries, especially in competitions that reward culinary excellence and, increasingly, highlight the world of vinegar.

Just a few years ago, when we first started entering contests, there were hardly any awards dedicated exclusively to vinegar. Our first accolades came from the Great Taste Awards, often referred to as the Oscars of gourmet food. And today, we’re thrilled to see the rise of specialised competitions like the Vinavin Awards, organised by the Asociación de Amigos y Profesionales del Vinagre, and the Global Vinegar Awards, which we look forward to joining very soon.

Here are some of the recognitions that have marked our journey in recent years. Each star and medal has been a boost to keep innovating and improving — without ever losing the essence that defines us:

2011. Vermouth Vinegar: Great Taste Awards (2 stars)
2015. Riesling Agrodolce: Vinavin  (Silver Medal)
2016. Port Agrodolce: Great Taste Awards (1 star)
2017. Merlot Agrodolce: Great Taste Awards (2 star)
2018.
 • Orange Blossom Honey Agrodolce: Great Taste Awards (2 stars)
 • Apple Vinegar: Great Taste Awards (3 stars)
2019. Balsamic Chardonnay Vinegar: Great Taste Awards (2 estrelles)
2023. Muscat Vinegar: Great Taste Awards (2 estrelles)

These awards move us deeply and, above all, reaffirm our belief that betting on quality, proximity, and innovation is —without a doubt— worthwhile.

We’ll continue to work with passion, so that behind every vinegar there’s a story worth sharing… and, why not, also worth rewarding.

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Gaspatxo de taronja amb vinagre de Vermut

Gaspatxo de taronja amb vinagre de Vermut

:: Ingredients ::

  • 1 kg ripe tomatoes
  • 60 g red pepper
  • 80 g cucumber
  • 50 g sweet onion
  • 65 ml Gardeny vermouth vinegar
  • 400 ml fresh orange juice
  • 60 ml water
  • 70 ml virgin olive oil
  • 1 or 2 garlic cloves (optional)
  • Salt
  • Ibarra chili peppers
  • Canned anchovies
  • Stuffed olives

:: Preparació ::

1. Wash and dice the tomatoes and red pepper. Then clean, peel, and chop the cucumber and sweet onion, and set everything aside. Peel the garlic.

2. Place all the chopped ingredients in a blender with the orange juice, vinegar, water, salt, and olive oil. Blend until smooth. If desired, strain the mixture. Be sure to chill it in the fridge until ready to serve.

3. To prepare the gildas, skewer olives, anchovies, and Ibarra peppers on a toothpick. Serve the gazpacho well chilled, accompanied by one gilda per person. You may add a drizzle of Gardeny vermouth vinegar and olive oil to taste.

Did you enjoy this recipe? Keep discovering how to use our vinegars and sweet & sour condiments.

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Gazpacho, the treasure of the Summer Garden

Gazpacho, the treasure of the Summer Garden

When we talk about summer, we talk about gazpacho. Few dishes combine tradition, simplicity, and the benefits of a natural, fresh, and balanced diet as perfectly as this one. Originally from the Mediterranean, gazpacho has become a staple in many homes and restaurants—especially when the heat kicks in and our bodies crave hydration, nutrients, and flavour.

To write this blog, we’ve had the collaboration of Dr. Antonieta Barahona, a medical doctor specialising in nutrition. Thanks to her expertise, we can confidently say that gazpacho is much more than a seasonal recipe: it’s a source of health, wellness, and culinary delight that connects us with the best of the garden and the Mediterranean kitchen.

Gazpacho is a cold soup—refreshing, healthy, and nutritious—made from basic ingredients like tomato, garlic, onion, pepper, cucumber, extra virgin olive oil and, of course, vinegar. Just add water and blend it all raw to obtain a smooth, flavourful preparation packed with health benefits.

The use of different ingredients and the choice of the right vinegar open up a wide range of flavour nuances that make each gazpacho a unique and creative version. Vinegar brings character and balance, and it can be the element that elevates a dish from good to outstanding.It’s essential to serve it chilled to take advantage of its refreshing and hydrating effects, along with its many nutritional benefits:

  • A natural source of vitamins C, A, and E
  • Contains essential minerals like potassium, sodium, and magnesium
  • High in fibre
  • Rich in antioxidants like lycopene

It’s a simple, homemade dish suitable for all ages, low in calories, high in nutrients, and incredibly hydrating—perfect to include in your summer diet.

And this is just the beginning! This June, at Badia Vinagres, we’re launching a very special series: four summer gazpachos with unique personalities, each made with a different variety of our vinegars. Every one of them has a distinct, surprising, and 100% delicious touch.

The first recipe… is coming soon! Stay tuned to our social media channels!

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Cherry Gazpacho with Rosé Cava Vinegar

Cherry Gazpacho with Rosé Cava Vinegar

:: Ingredients ::

  • 800 g ripe tomato
  • 60 g red pepper
  • 80 g cucumber
  • 50 g red onion
  • 65 ml Gardeny rosé cava vinegar
  • 800 g cherries
  • 60 g shelled pistachios
  • 150 ml water
  • 70 ml virgin olive oil
  • 1 or 2 garlic cloves (optional)
  • Salt

For the garnish:

  • Feta cheese
  • Cherries
  • Ground pistachios

:: Preparation ::

  1.  Wash and dice the ripe tomato and red pepper.
  2. Then clean, peel, and chop the cucumber and onion, and set everything aside.
  3. Next, wash and pit the cherries, and peel the garlic.
  4. Put all the chopped ingredients into a blender along with the pistachios, vinegar, water, and oil, and blend until smooth.
  5. Add salt to taste, mix well, and refrigerate until ready to serve. If you like, you can strain it.
  6. Serve it with diced feta cheese, cherries, and ground or crushed pistachios. You can also drizzle with Gardeny rosé cava vinegar and olive oil to taste.

Did you enjoy this recipe? Keep discovering how to use our vinegars and sweet & sour condiments.

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Sauce for vermouth time

Sauce for vermouth time

:: Ingredients ::

  • 10 ml extra virgin olive oil
  • 50 ml GARDENY vermouth vinegar
  • 1 teaspoon sweet or smoked paprika
  • 1 teaspoon ground black pepper
  • A pinch of salt

:: Preparació ::

  1. Place all the ingredients in a small saucepan and heat gently.
  2. Once it begins to boil, remove immediately from the heat and let it cool to room temperature.

An ideal sauce for vermouth time! Serve it with potato chips, cockles, olives, or grilled vegetables. A unique touch full of flavor!

Did you enjoy this recipe? Keep discovering how to use our vinegars and sweet & sour condiments.

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Brava vinaigrette

Brava vinaigrette

A bold and flavorful vinaigrette, perfect for adding a spicy touch to potatoes, grilled vegetables, or meats.

:: Ingredients ::

  • 50 ml Gardeny Merlot sweet and sour vinegar
  • 50 g mayonnaise or aioli
  • ½ teaspoon salt
  • 1 teaspoon Tabasco (or another hot sauce)
  • 1 teaspoon smoked paprika

:: Preparation ::

  1. In a small bowl, add the mayonnaise or aioli as the base.
  2. Slowly pour in the Merlot vinegar while whisking to combine.
  3. Add the salt, hot sauce, and smoked paprika.
  4. Mix everything with a fork or whisk until the sauce is smooth and creamy.
  5. Taste and adjust the heat or acidity to your preference.

Tip: Serve cold and consume within 24 hours to enjoy the best flavor and texture.

Did you enjoy this recipe? Keep discovering how to use our vinegars and sweet & sour condiments.

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Badia Vinagres at Salón Gourmets 2025

Badia Vinagres at Salón Gourmets 2025

From April 7th to 10th, we took part in the 38th edition of Salón Gourmets, the International Fine Food and Beverage Fair held annually in Madrid, which has become the most important event of its kind in Europe.

This year, the fair reached record-breaking numbers, with more than 2,100 exhibitors, 55,000 products on display, and 15,000 international professional visitors, generating a business volume exceeding 200 million euros. For the first time, IFEMA’s exhibition center hosted the event across six halls, covering a total of 90,000 m² of exhibition space and featuring nine active stages.

Salón Gourmets is much more than just a fair. It is a strategic showcase for high-end gourmet products and a privileged platform to discover the most cutting-edge innovations in the agri-food sector. It also serves as recognition for the people and companies who work tirelessly to raise the standards of excellence and quality in food production in our territory.

At this year’s edition, Badia Vinagres participated in the Hosted Buyers Program (HBP), which connects exhibitors with export capacity to top-level international buyers. This year, the program brought together professionals from 48 different countries, giving us the opportunity to meet with buyers from the United States, South Korea, Belgium, Ireland, New Zealand, Latvia, the Netherlands, France, Hungary, and many more.

Our goal was to strengthen our brand, enhance our national and international presence, and reconnect with trusted clients. We returned from Madrid with a full agenda of new key contacts to help us continue growing, with stronger partnerships, and with the shared feeling that all the effort and dedication were truly worth it.

With every participation in events like Salón Gourmets, we reaffirm our commitment to quality, innovation, and the international growth of the Badia Vinagres project. Thank you to everyone who visited our stand and to the organizers for making this first-class event possible.

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Potatoes with brava vinaigrette

Potatoes with brava vinaigrette

:: Ingredients ::

Ingredients:

  • Small potatoes
  • Extra virgin olive oil
  • Salt

Brava vinaigrette:

:: Preparació ::

  1. Wash the potatoes thoroughly without peeling them.
  2. Blanch them in boiling water for 5 minutes.
  3. Dry and cut them into desired shape.
  4. Fry in olive oil until golden brown.
  5. Drain on paper towel.
  6. Sprinkle with a pinch of salt.
  7. Mix all the vinaigrette ingredients in a bowl until well combined.
  8. Serve the potatoes hot with the brava vinaigrette drizzled on top or on the side.

Did you like this recipe? Continue to discover how to use our vinegars and bittersweets

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‘Cuina Amiga. Fogons solidaris’: a book to read, gift, and share values

‘Cuina Amiga. Fogons solidaris’: a book to read, gift, and share values

This April, to celebrate Sant Jordi (St. George), we want to recommend a book that’s not only read  it’s lived and shared: ‘Cuina Amiga. Fogons solidaris‘ (Friendly Kitchen. Solidarity stoves), written by journalist and sommelier Rafa Gimena, published by Como Pomona and designed by Latipo Estudi.

This is a very special project that tells the story of the Cuina Amiga collective  a group of chefs from Lleida who, for the past four years, have taken turns cooking every Sunday at El Menjador, a community dining space managed by the Jericó Foundation and the Food Bank of the Lleida Counties.

The 148-page book, featuring photographs by Javier Martín, is dedicated to young chef Pere Castaño and combines a chronicle of the birth of this solidarity initiative with a heartfelt portrait of 25 culinary professionals involved, along with a recipe section showcasing their dishes.

100% of the book’s sales go directly to supporting the El Menjador project, thanks to the contribution of local organizations and food producers who made its publication possible. At Badia Vinagres, we’re proud to have contributed our small grain of sand to this project, which reflects values we deeply believe in: solidarity, community, and a shared culture of food.

This Sant Jordi, we encourage you to gift or treat yourself to Cuina Amiga. Fogons solidaris: a book about food, people, and commitment. A delicious way to support a cause that matters.

You can find the book in our online store and at our vinagreria, located at c. Palau 9, Mollerussa.

Thanks to Como Pomona, to all the chefs in the Cuina Amiga collective, and to the organizations that have made this beautiful and necessary initiative possible. We are truly moved to be part of it.

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Vegetables with chicken and fruity vinaigrette

Vegetables with chicken and fruity vinaigrette

 

:: Ingredients ::

Ingredients per a 2 persones:

  • 1 sweet potato
  • 1 carrot
  • 1 bell pepper
  • 1 onion
  • ½ zucchini
  • ½ eggplant
  • 2 mushrooms
  • 2-3 green asparagus spears
  • 1 chicken breast

Fruity vinaigrette

  • 50 ml of orange honey Gardeny bittersweet vinegar
  • 100 ml of extra virgin olive oil
  • 100 ml of seasonal fruit juice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg

:: Preparation ::

  1. Wash and peel the sweet potato, onion, and carrot. Cut them into strips and set aside.
  2. Wash the eggplant, asparagus, bell pepper, mushrooms, and zucchini. Cut them into strips without peeling and set aside.
  3. Wash the chicken breast, cut it into strips, and set aside.
  4. Place the vegetables in a baking tray and lay the chicken on top.
  5. Drizzle a generous amount of fruity vinaigrette over all the ingredients.
  6. Bake for 20-25 minutes at 180 ºC, until the chicken is cooked and the vegetables are tender.
    Optional: You can also steam or sauté everything together in a pan.
  7. Serve hot on a plate or serving tray.

Did you like this recipe? Continue to discover how to use our vinegars and bittersweets

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