Badia and Gardeny: two brands, one family

Five generations of Badia Vinagres have given their all. We have been making artisanal vinegars for more than a hundred years and we make every endeavour to offer you the most traditional flavours with a unique seal of authenticity.

In recent years, thanks to our experience, passion and innovation, we have included new flavours that define us perfectly. The most traditional vinegars, such as apple vinegar or traditional wine vinegar, bear our Badia seal, and the most innovative vinegars and bittersweets are part of our range Gardeny. They are two different concepts, but they have been created at the same factory.

Our line of Badia vinegars is like a journey towards our roots and traditions. Every drop of these vinegars connects us with more than one hundred years of artisanal experience. Badia vinegars are an expression of our territory and our dedication to offering you the best. The Badia range, made up of the most traditional flavoured vinegars, such as traditional organic wine vinegar and organic apple cider vinegar, enriches our more everyday preparations.

On the other hand, the Gardeny family of vinegars is a universe of discovery and culinary innovation. It is made up of a wide range of vinegars and bittersweets with surprising flavours that whisk us away to a world of infinite gastronomic possibilities. These vinegars are designed for the most demanding palates and the most creative cuisines, offering a unique, exciting experience. It is the perfect choice for experimenting with new combinations and flavours. At present, the Gardeny range is made up of more than a dozen balsamic vinegars and bittersweets which won’t leave you unmoved.

As we have already explained to you in previous publications on our blog, when we talk about balsamic vinegar we are referring to a very delicate product with a subtle sweetness that only contains two ingredients: wine and grape must. It is the preferred choice for those palates looking for a touch less acidity. On the other hand, bittersweets are food condiments with an acidity below 6%, which means that they cannot be called vinegars, technically, but they fulfil the same function. They are designed for those people who are not lovers of overly acidic flavours, but who want to give a surprising touch to their dishes.

Whether you opt for the tradition and authenticity of Badia vinegars or the daring and innovation of Gardeny vinegars, experiment and be seduced by the sophistication of our products.

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The female legacy of Badia Vinagres: Women who have preserved our family tradition

We are proud to be the fifth generation in charge of our family business which has been operating in the vinegar industry for more than a century. We are Judit and Marta, two passionate sisters who are proud of our family’s achievements and who feel a deep connection to our roots and the legacy left by previous generations.

To mark International Women’s Day, we want to express our deep admiration for the women who have formed part of our business over the years and whose roles, while not principal, were vital for the smooth operation of Badia Vinagres.

We would like to begin by talking about our mother, Ester Costa. She is an energetic woman who has devoted her body and soul to her children, her house and her own business. What’s more, she has been, and remains, a fundamental pillar for Badia Vinagres. We must also dedicate a few words to our aunt Maite, who also worked for the family business and charmed the whole town.

It warms our hearts to talk about our grandmother, Anna María Martí, who raised four children including our father, Agustí Badia. She was the family’s backbone, taking charge of the house’s upkeep and the children’s upbringing. Our great aunt Mundeta, who had to run her own business while being responsible for the housekeeping, was another key individual in this third generation of women. Our grandmother and great-aunt also devoted themselves to the family company when needed. 

Our great-grandmother, Treseta Carrera, supported a family of six children. Not only did she take care of her parents until the very last moment, but she was also in charge of housekeeping and organising the family business. By looking back at previous generations, we can appreciate the importance of women in all the successful businesses whose visible face was, and still is, a man. All these women have been crucial in keeping family businesses like Badia Vinagres running. We must also highlight the role of Maria Polo in this second generation of women, who was like a second grandmother to us. Besides the housekeeping, she was also in charge of supporting and maintaining the vinegar factory.

Our great-great-grandmother Anna Vilà was a crucial figure in the creation of the business. Starting up a business as a woman and devoting yourself to both your family and company must not have been easy in the early 20th century.

We are grateful for your dedication, your efforts and your unconditional love. You are a vital part of our history and our present, and we will always remember you fondly.

Thank you wholeheartedly. You are a source of inspiration.

Judit and Marta Badia

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Carrot cake with catalan vinaigrette

:: Ingredients ::

  • 300 g carrot
  • 5 eggs
  • 200 g sugar
  • 200 g flour
  • 1 sachet of yeast
  • 1 dose of Catalan Vinaigrette:
    o 50 ml Bittersweet of Porto
    o 100 ml extra virgin olive oil
    o ½ teaspoon of salt
    o 10 g toasted hazelnuts
    o 10 g toasted almonds
    o 10 g pine nuts
    o 10 g raisins

:: Preparation ::

1. Beat the egg yolks and sugar.
2. Add the flour, the yeast and the Catalan vinaigrette.
3. Clean, peel and grate the carrots.
4. Add and mix everything together.
5. Beat the whites until stiff.
6. Add slowly and mix gently.
7. Place the cake dough in a non-stick baking mould.
8. Bake in the oven at 200°C about 45 minutes, until cooked in the centre and
brown.
9. Remove from the mould and serve.

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

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History and uses of vinegar throughout the millennia

The history of vinegar is fascinating and takes us on a long journey through time, from preserved foods in ancient Mesopotamia to contemporary culinary delights such as romesco sauce.

Its origin goes back millennia: the first references date back to 5,000 BCE, when the first alcoholic beverages appeared, including the first drinking vinegars. We can find several references throughout the centuries: for example, in Ancient Greece the mixture of water, honey and vinegar was common and known as oxycrat, while in Rome the popular drink posca, the same condiment mixed with water, was considered a source of strength. It was in Mesopotamia however, around 2,400 BCE, that vinegar became an essential means of preserving food, allowing it to remain fresh for long periods of time. This innovation gave rise to pickles and pickling, a technique still used today to preserve vegetables, meat and fish.

Over time, vinegar became a fundamental culinary ingredient. In the 2nd century CE, its use as a sauce or condiment spread and became a key element in advanced gastronomy to add balance, clean fats or provide acidity and freshness. Adding it to dishes such as salads – together with oil and salt – made it an indispensable ingredient in Mediterranean and Asian cuisine.

Its original recipe includes ingredients that were abundant in the region, such as almonds, olive oil, tomato, nyora – a variety of dried pepper -, garlic and, of course, vinegar. Over time, romesco sauce has become a key ingredient in Catalan cuisine and is used to accompany a wide range of dishes, from traditional calçots, fish and seafood to grilled meats, vegetables or toasted bread. Its popularity has grown so much that today it is one of the most recognised and loved sauces in Mediterranean cuisine.

Our Badia vinegars are the perfect complement to traditional sauces such as romesco, mayonnaise or aioli.

Vinegar and its multiple uses have accompanied humanity for millennia: let’s appreciate its versatility and richness!

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Vinaigrettes to make you look like a pro chef

Our bittersweets are versatile vinegars that can be used in a plethora of different ways, including the creation of different vinaigrettes. If that sounds of interest to you, grab a pen and paper, make yourself comfortable and get ready to take notes!

You could use our Riesling bittersweet to knock up a Mediterranean-style vinaigrette that will add flavour, colour and aroma to your dish. This vinaigrette is also high in fibre, which is known to aid digestion. All you need to do is mix the bittersweet with extra virgin olive oil, salt, toasted sesame seeds, lemon peel and a selection of different aromatic herbs. You could use this vinaigrette in recipes such as baked fish with potatoes; diced watermelon with feta cheese; pasta salad with broccoli and anchovies; or to add a special touch to your vichyssoise.

Our Merlot bittersweet can really set off the most daring of vinaigrettes, such as the brava vinaigrette. It serves to create a creamy texture that will intensify, maintain the dish’s heat and facilitate digestion. This type of vinaigrette is easy to make – all you need to do is mix our bittersweet vinegar with mayonnaise or aioli, salt, hot sauce and smoked red pepper. You could try it with potatoes; sausage and vegetables; crispy chicken wings; or your favourite tacos (we recommend prawn and vegetable tacos, but it will be equally delicious with the tacos of your choice).

You could use our Port bittersweet to produce a Catalan-style vinaigrette made with local nuts that will make any dish more nutritious and flavoursome while lending it some distinct toasted notes. Simply mix it with extra virgin olive oil, salt, toasted hazelnuts and almonds, sultanas and pine nuts and allow yourself to be whisked away by the unique blend of flavours. You could use this vinaigrette in carrot cakes or in savoury dishes such as goat’s cheese salad with carquinyols and quince; courgette and tomato carpaccio; or a red fruit salad served with vanilla ice cream. You’ll be amazed by the result!

Our Orange honey bittersweet can be used to make a vinaigrette with seasonal fruits and digestive spices. Just mix it together with extra virgin olive oil, seasonal fruit juices (orange, mandarin, pear, apple, melon, etc.), cinnamon, ginger and nutmeg powder. We suggest using it in dishes such as chicken and vegetables; fresh pasta with parmesan cheese and sautéed tomato, pepper, mushrooms and diced seasonal fruit; oatmeal biscuits with fruit; or salmon tartare.


With these ideas, you’ll be able to impress your guests with just four types of bittersweet vinegar. By using them in your cooking, you’ll make each meal a true gastronomic experience that will awaken each of the five senses.

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Our lots and sweet and sour chocolates: a Christmas with history and flavour

This Christmas, we want to travel through time and share with you the history of Badia Vinagres and our family.

From 1925 until the 1970s, three different generations -our great-grandfather, our grandfather and our father- would go to deliver in the towns around Mollerussa. This year, we want to gift you with this tradition in the form of Christmas lots, named after the towns that have been part of our history.

While naming our lots, we imagined them travelling on the three-wheeled motorcycle, or in the DKW van, or in the Barreiros or Ebro truck. Depending on the length of the route, they would use one vehicle or another.

As some of you may already know, the second and third generations of Badia expanded the business and made wines, spirits, vinegars and ice. In addition, we distributed other renowned brands such as Priorat wines, Martini vermouth, Serra champagne and Miró champagne,  Damm beer or Pepsi-Cola. It was in the seventies when Badia Vinagres focused on the production of vinegars and also put an end to the routes through the villages.

The lots that we are offering you are little works of art and of gastronomy, a sample of everything we are, our history, our creativity and our evolution as vinegar producers. We hope you enjoy them as much as we do.

Little gastronomic  gifts

Who doesn’t have to rack their brains around these days to be an “invisible” friend, or to make a little gift to surprise a friend or family member? To make it easy for you, we have created the Fondarella, Miralcamp, Sidamon and Puiggròs lots.

Gastronomic details

As we know that you love our hand-painted cardboard boxes, we have prepared the lots of Vila-sana, Ivars d’Urgell, Barbens, El Palau d’Anglesola, El Poal and Els Arcs.

Within this range of gifts, you will also find the Fuliola, Boldú, Tornabous and La Guàrdia lots, which are presented in a small ceramic piece with the flower of our logo. They are 100% personalised and handmade by our ceramist, Carme Mercè, of La Fuliola.

Exclusive gifts

If you want to go further, the Golmés, Vilanova de Bellpuig, Castellnou, Bellvís and Bellpuig lots can be a perfect option as a gift for this holiday season. These lots are presented in wooden boxes, also painted by hand, which reflect the craftsmanship and authenticity that defines Badia Vinagres.

We also have options for fans of originality; the Torregrossa, Juneda and Mollerussa lots are exceptional.

You can come and discover our Christmas lots at the Pop-up Store that will remain open until the 30th of December in our vinegar factory.

Badia Vinagres (c. del Palau, 9, de Mollerussa)
Timetable: From the 27/11 to the 30/12
Monday to Friday, from 8 to17 h (we do not close at noon)
and Wednesdays until 19 h

SWEET AND SOUR CHOCOLATES

Were you surprised by our lots with history? Well, now we want to tell you about a product that we have been offering you for Christmas for a few years. Vinegar and chocolate lovers, pay attention!

We bring you a chocolate that departs from the classic, creamy, white, dark or milk chocolate praline, caramel or hazelnut chocolates. It is an author’s chocolate, surprising and essential for understanding Christmas at Mollerussa.

For the last four years, we have been creating our own sweet and sour chocolates. They are gastronomic collectibles, gourmet delights to surprise the most exquisite palates. You can find them in some of our lots and you can also purchase them separately. They are a little luxury for this Christmas!

These chocolates are created exclusively for Badia Vinagres by the Uñó pastry shop in Mataró. They have been master pastry chefs since the 1960s and have a wide variety of handmade products, ranging from the most traditional to the most creative ones.

Four flavours of dark chocolate bonbons filled with a reduction of our sweet and sour:

  • Merlot sweet and sour chocolate, with sensations of red fruit
  • Riesling sweet and sour chocolate, with refreshing notes of tropical fruit
  • Porto sweet and sour chocolate, with a touch of Porto wine
  • Orange blossom honey sweet and sour chocolate, with a light touch of honey

You can buy our sweet and sour chocolates exclusively in our Pop-up store and in the online store. They are of a limited edition, so hurry up!

This Christmas, treat yourself and others to Badia Vinagres!

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Similarities and differences between ‘balsamic’ ans ‘Modena’ vinegars

Today’s post is dedicated to a true jewel from our region, with a special focus on the vinegars of our Gardeny brand. But first, we need to give you some context.

After many years in the vinegar industry, in which we have listened and spoken to many people from a plethora of backgrounds, we have found that the terms ‘balsamic’ and ‘Modena’ create a certain amount of confusion. We’ve also found that many people opt for Modena vinegar when they’re really looking for a milder vinegar with sweet notes. This post seeks to explain the differences between balsamic and Modena vinegars and highlight the richness and uniqueness of our balsamic varieties, which are true treasures that hold their own against the finest Italian Modena vinegars.

Modena vinegar (aceto balsamico di Modena, in Italian) is a type of balsamic vinegar that is mainly produced in the Italian province of Modena in Emilia-Romagna. It is known for its quality and richness of flavour.

Balsamic vinegar is a true delicacy that only contains two ingredients: wine and grape must. It contains at least 150 grams of sugar from the same grape per litre, giving it a subtle and incomparable sweetness and making it the preferred choice for those looking for a slightly less acidic vinegar.

Badia Vinagres produces a wide range of balsamic vinegars under our Gardeny label, including apple balsamic vinegar, cava balsamic vinegar, Pedro Ximénez balsamic vinegar, vermouth balsamic vinegar and muscatel balsamic vinegar. We like to refer to the latter as “our local Modena vinegar”. In fact, it could best be described as its first cousin, but made with one of the finest treasures found in our region: the Muscatel grape.

  • Our apple balsamic vinegar is a refreshing burst of flavour made from the juice of locally sourced apples harvested at their optimum level of ripeness. It has a milder acidity than wine vinegar with very balanced sweet notes.
  • Cava vinegar is a culinary delicacy that is based on the sparkling wine of the same name. Rooted in a rich Catalan wine culture, this vinegar is a versatile option due to its exceptional character and mild acidic notes.
  • Pedro Ximénez balsamic vinegar is a true artisanal masterpiece based on ripened grape must. Its uniqueness lies in the meticulous process of obtaining the must from these grapes, which begins with careful manual harvesting. The grapes are spread out on a mesh and left to dry in the sun for several days, ensuring uniform drying. The must is then obtained through a delicate pressing process that produces a wonderful vinegar that is very similar to the Modena variety and a true marvel for lovers of gourmet gastronomy.
  • Vermouth vinegar is a tribute to the Catalan tradition of drinking vermouth with aperitifs. It is produced by following the traditional methods of the Italian Alps, with a combination of herbs and spices that lend a special character to vermouth wine. It is a highly original vinegar bursting with unique notes.
  • As we touched on before, Muscatel balsamic vinegar is one of the great treasures of our region and that which best resembles the Modena variety. The Badia Vinagres variety is based on the finest muscatel must and wine. Its exceptional balance, freshness and subtle character make this a memorable culinary experience for all who try it.

If you’re looking for vinegars of lower acidity, you could also consider our bittersweet range. In one of our previous blog posts, we explained that these products differ from vinegar in that they have less than 6% acidity. We at Badia Vinagres produce four different bittersweets: port bittersweet, merlot bittersweet, riesling bittersweet and orange tree honey bittersweet.

In short, while we appreciate the fame and quality of Modena vinegar, we also value the products that flourish in our region and remind us that our own culinary heritage is also worth cherishing.

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Health and vinegar!

Vinegar is a condiment that has been appreciated and used for centuries around the world. We are proud to bring this tradition to your table. But did you know that there is much more to vinegar than its delicious flavour and versatility in the kitchen? It can also provide us with significant health benefits.

In our quest to explore the expert-endorsed health benefits of vinegar, we came across some fascinating articles which formed the basis for the following.

 

Benefit 1: Blood glucose monitoring

One of the most remarkable benefits of vinegar was found in the study Vinegar: Medicinal Uses and Antiglycemic Effect, by researchers Carol S. Johnston and Cindy A. Gaas from the Department of Nutrition at the University of Arizona. They highlight the ability of vinegar to help control blood glucose, improving insulin sensitivity and reducing blood sugar levels after meals. This study is particularly relevant for people with type 2 diabetes or those looking to keep their sugar levels stable.

 

Benefit 2: Promotes weight control

The research mentioned in the article Funcional Propierties of Vinegar published by several researchers in the Journal of Food Science points out that vinegar can help increase feelings of satiety, which also reduces total caloric intake. In addition, it can help reduce the accumulation of fat in the body. It should be remembered, however, that it should not be replaced by a healthy and balanced diet.

 

Benefit 3: Improves digestion

In the same article we mentioned above, experts mention that vinegar can stimulate the production of hydrochloric acid in the stomach, which facilitates the breakdown of food and the absorption of nutrients. This can relieve digestive problems such as indigestion or acid reflux.

 

Benefit 4: Regulates cholesterol and improves cardiovascular health

In our quest to explore the health benefits of vinegar, we couldn’t have overlooked a study titled Effects of grape wine and apple cider vinegar on oxidative and antioxidative status in high cholesterol-fed rats. The study reveals that apple cider vinegar has the potential to improve blood lipid levels. In particular, a decrease in total cholesterol and triglyceride levels was observed, which is promising in the context of cardiovascular disease prevention. A healthier lipid profile is essential to keep your arteries cleaner.

 

Benefit 5: Antioxidant protection

All studies have in common the antioxidant potential of apple cider vinegar. They point out that it can help fight oxidative stress, a process that can contribute to premature ageing and heart-related diseases. The antioxidants present in vinegar help neutralise harmful free radicals, thus protecting the body’s cells and tissues. 

 

Benefit 6: Improves cognitive function

Finally, we want to highlight the study Continuous Ingestion of Acetic Acid Bacteria: Effect on Cognitive Function in Healthy Middle-Aged and Elderly Persons.It presents a fascinating perspective on how regular consumption of vinegar, especially vinegar containing acetic acid bacteria, could be linked to improvements in cognitive function and brain health. This discovery is highly relevant in a world where ageing and concerns about brain health are increasingly common. During the study the researchers observed improvements in the memory, attention and cognitive function of their participants. Ultimately, vinegar, specifically that which contains acetic acid bacteria, could play a role in supporting long-term brain health and could be crucial in reducing the risk of neurodegenerative diseases such as Alzheimer’s.

How do you incorporate vinegar into your diet?

Now that we’ve told you some of the research-backed benefits of vinegar, let’s talk about some simple ways to incorporate vinegar into your diet.

As a condiment in salads: use vinegar as a base for your home-made dressings, mix them with olive oil and, if you like, give it a twist with added fresh herbs. Enjoy the benefits of vinegar with fresh and healthy dishes.

Vinegar drink: mix a spoonful of vinegar in a glass of water and drink it before meals. It will help you improve your digestion, control your appetite and improve your cardiovascular health.

Sauce for marinades: adding vinegar to marinades and sauces enhances the flavour of meats, fish and vegetables. Also, vinegar makes food more tender.

While these findings are promising, it’s important to remember that moderation and a balanced diet remain critical to maintaining good health throughout life.

Health and vinegar!

 

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Walk with Badia Vinagres and give your feet an acidly refreshing touch

Did you know that at Badia Vinagres, we have a handbook of potions with vinegar for body care? The thing is, this so-typical household product bears natural properties which can also be used to treat our hair or feet.

Today we’ll discuss the benefits of apple vinegar for our feet, information which could prove quite useful to you in the summer months. It’s worth mentioning that apple vinegar is not considered an agent of direct hydration, but it can help us in certain aspects of the care and health of our feet, because it has antimicrobial properties and may be beneficial for some common foot problems.

For example, apple vinegar can help soften and remove dead skin from feet through its light exfoliating action. This application may prove beneficial if your feet have calluses or rough skin. Mix one part apple vinegar with two parts water and gently rub this solution into your feet with a washcloth or sponge.

The refreshing properties of apple vinegar make it your perfect ally in the hottest months. It may be useful for relieving tiredness and swelling in feet. Prepare a recipient with water, add a cup of apple vinegar and soak your feet for 15-20 minutes to obtain a sensation of relief and freshness.

Apple vinegar can also help us fight fungal infections like athlete’s foot due to its antifungal properties. Dissolve one part apple vinegar with three parts lukewarm water and soak your feet in this solution for 15-20 minutes. Vinegar is not effective against all kinds of fungal infections, so please consult a health professional to obtain an accurate diagnosis. If you experience any negative reactions to vinegar, stop using it.

And thus, thanks to the properties of apple vinegar, you’ll be able to walk through the summer months on healthy, light feet with Badia Vinagres.

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Discovering the power of feedback: the Badia Vinagres Focus Group

We firmly believe in the importance of listening to our customers and constantly evolving to offer them the best possible experience. This is why, recently, we ran a focus group at the Badia Vinagres facilities, a valuable marketing tool designed to gather direct information from our customers and possible customers.

We held two sessions with some sixty participants. The experience was very enriching, giving us firsthand insight into the opinions and suggestions of those who’ve already tasted our vinegars and those interested in doing do. Hearing what they like best and discovering their needs and desires is priceless when it comes to designing our value proposition. It could also give rise to new products and formats as well as improvements in our products and services.

During the focus group, participants were asked to complete a questionnaire about demographic data, our brand and packaging or vinegar culture and consumption habits, among other themes.

In addition to gathering information through the questionnaire, we wanted to take our guests on an emotional and sensory journey through our facilities. We showed them the heart of our small factory, we shared our family history with them and we transmitted them our love for the craft and tradition of vinegar brewing.

Our aim was to make the focus group a different and unique experience in a relaxed, welcoming setting; so, naturally, we couldn’t forget the culinary experience. We ended the tour with a tasting of our vinegars, accompanied by tapas specially selected for the occasion.

We wanted our guests to experience our products’ versatility and how they can highlight the flavours of different dishes. It was a moment to delight the senses and explore new combinations.

We are profoundly grateful for the participation of each and every one of the people who joined our focus group. Their opinions and suggestions are a gift for us, as was their presence at our beloved vinegar brewery.

Thank you for forming part of our story and helping us improve!

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