Marketing

Boxes with soul: The art and tradition of Badia Vinagres Christmas batches

At Badia Vinagres, we want the essence of our craft to be reflected in every detail of our Christmas batches, right from the wrapping. That is why the boxes of our batches are also a tribute to tradition, craftsmanship and our values as a family business. In our batches section you can find everything from hand-painted cardboard boxes to wooden boxes created by the Ilersis Foundation; each piece is unique and bespoke, a reflection of our dedication.

Hand-painted boxes: art and tradition

When we say we paint our cardboard boxes by hand, we’re not just talking about a craft process, but a statement of intent. We believe that handmade things have a soul that connects with the recipient. This year, we have chosen green and red, typical of the holidays, and added snow blue, evoking the serenity and magic of this time. The print, with fir trees and deer, conveys nature, peace and the warmth of these holidays.

This patient and meticulous process allows us to give life to boxes that are authentic works of art and that speak of our way of working: with enthusiasm, love and respect for every detail.

Wooden boxes with a social value

One of the great novelties this year are the wooden boxes that we have created in collaboration with the Ilersis Foundation, a social organisation in Lleida that supports people with different abilities. These boxes incorporate the first logo of our company, designed by the founder in 1908.

This symbol is much more than a design, it represents the history and values that define us. It is a tribute to our origins and to the passion that has accompanied us for more than a century.

Our batches

Badia Vinagres batches are much more than a culinary gift; they are small pieces of history and creativity. We have named them after towns that are part of our past, such as Fondarella, Miralcamp or Puiggròs, remembering the routes taken by our ancestors on motorbikes and other classic vehicles. You can find them in our online store or at the Christmas Pop-up that will remain open until 03 January 2025 at our vinegar shop. You will find everything from small culinary gifts to exclusive gifts.

With each batch, we want to offer a complete experience that combines tradition, flavour and creativity.

Sweet and sour chocolates

Our batches would not be complete without a true culinary gem such as sweet and sour chocolates. Created in collaboration with the Uñó de Mataró patisserie, these dark chocolate bonbons filled with our sweet and sour reduction are a unique and surprising pleasure.

With four exclusive flavours – Merlot, Riesling, Port and orange blossom honey – these chocolates are ideal for the most exquisite palates and can be found both in our batches and separately in the online store or at the Christmas Pop-up.

This Christmas, let the magic of our story and the quality of our products fill your tables.

Give the gift of Badia Vinagres, give the gift of tradition and flavour.

BADIA VINAGRES CHRISTMAS BATCHES

Vinegar: a new protagonist in cocktails

No, we haven’t gone crazy. There’s an innovative way to incorporate vinegar as a key element in cocktails, and today we want to show you how. In this blog post, we’ll discover how this age-old product, already a kitchen staple, can take your drinks to the next level.

Although vinegar is known for its acidity and flavour in dishes, it can also be ideal for providing cocktails and mocktails with a distinctive touch. In case you’re not familiar with the term, a mocktail is a non-alcoholic drink that maintains the sophistication and creativity of a classic cocktail. What many don’t know is that vinegar can add that refreshing acidic kick that transforms your drinks, with or without alcohol.

A bold, creative and healthy gamble!

Using vinegar in cocktails may seem unusual, but it really adds a unique depth of flavour. This practice, which is gaining popularity among mixologists the world over, represents an innovative and refreshing option.

Plus, replacing sugary drinks with mocktails made with artisanal vinegars has health benefits. Vinegar contributes to good digestion, regulates blood sugar levels and provides antioxidants. Its refreshing acidity enhances the flavour of drinks without the need to add sugars or artificial sweeteners.

Reinventing the classics

At Badia Vinegars, not only have we reinvented classics like Cabernet Sauvignon balsamic vinegar and Chardonnay balsamic vinegar, but we’ve brought this innovation to cocktails, putting a new spin on two classic cocktails.

One of the cocktails we’ve reinvented is the Negroni (recipe here), an Italian benchmark famous for its balance between sweet and bitter. It’s usually made with gin, rosé vermouth and Campari, but in our version, we’ve replaced the vermouth and gin with our Cabernet Sauvignon balsamic vinegar, keeping just a subtle touch of Campari, which adds a splash of alcohol (approximately 1% of the total volume). The result is a fresher and more vibrant version, ideal for the aperitif we’ve named Vinegar Negroni.

We’ve also reinvented the classic Gin and Tonic (recipe here), giving it our particular stamp and calling it Vinegar Tonic. This version combines tonic with a touch of Chardonnay balsamic vinegar, creating a refreshing and delicately acidic drink, perfect for relaxing moments or long after-dinner relaxation. It’s a sophisticated and surprising proposal, with the freshness of the vinegar providing a relaxing effect.

With these reinterpretations, we continue to explore the possibilities of vinegar as a versatile ingredient, capable of enriching both dishes and drinks. We encourage you to discover these creations in your kitchen or cocktail bar.

We haven’t gone crazy, we’re creative!

Vinegar Tonic

:: Ingredients ::

70 ml white grape juice
100 ml tonic water
30 ml Chardonnay Gardeny balsamic vinegar
5 g lemon peel
2 juniper berries
2 ice cubes

:: Preparation ::

Pour the white grape juice into a mixing glass.
Add the Chardonnay Gardeny balsamic vinegar and stir gently to combine.
Add the ice cubes and the two juniper berries to the glass.
Cut a piece of lemon peel and place it in the glass to add aroma.
Pour in the tonic water carefully to retain its fizz.
Stir lightly and serve the tonic in a suitable glass. Enjoy this refreshing combination!

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

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Vinegar Negroni

:: Ingredients ::

80 ml black grape juice
50 ml Cabernet Sauvignon balsamic vinegar
35 ml Campari
10 ml sugar (optional)
7 g orange peel
2 ice cubes

:: Preparation ::

Pour the black grape juice into a mixing glass.
Add the Cabernet Sauvignon balsamic vinegar and Campari to the glass.
For a sweeter touch, add the sugar and stir well until dissolved.
Cut the orange peel and add it to the glass to infuse the mix with aroma.
Add two ice cubes and stir gently to chill the drink.
Serve the Negroni in a glass and enjoy!

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

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Scalivada cream toast

:: Ingredients ::

100 g of roasted red pepper
100 g of roasted aubergine
1 clove of garlic
10 ml of BADIA organic red wine vinegar
20 ml of extra virgin olive oil
60 g of toasted and peeled hazelnuts
2 slices of toasted bread
Lemon juice
1/2 teaspoon of paprika
Salt

Garnish options:

Toasted hazelnuts
Assorted olives
Sesame seeds
Aromatic herbs

:: Preparation ::

1. Grind the red pepper with the aubergine, clove of garlic and the hazelnuts.
Add the EVOO and Badia organic red wine vinegar, along with the lemon juice, salt and paprika.

2. Grind everything until you get a homogeneous texture. Keep it in the refrigerator until serving time.

Presentation of the dish

3. Spread the cream over the toast.

4. Before serving, you can add hazelnuts, olives, sesame seeds, aromatic herbs, a splash of Badia organic red wine vinegar or EVOO to accompany it.

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

Broccoli dumplings with sweet and sour sauce

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Coconutbowl with Tempranillo wine vinegar

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Reinventing the classics with a contemporary twist: the new generation of Chardonnay and Cabernet Sauvignon vinegars

We dedicate this new blog entry to tell you about one of the great new stars of 2024. Today we present the new generation of vinegars made with Chardonnay white wine and Cabernet Sauvignon red wine. This reinvention of the most classic vinegars of the Gardeny range means offering flavours with a more modern touch and in tune with contemporary gastronomic trends.

Badia Vinagres broke new ground by introducing a range of gastronomic vinegars to the market with the aim of valuing vinegar as an essential element in the kitchen. Now, thirty years later, the two most iconic vinegars of the Gardeny range have been reinvented to adapt to current trends, but without losing the essence that made them so special. This new generation is the culmination of years of experience and know-how, offering food lovers artisanal vinegars of unrivalled quality.

Grab your kitchen notebooks because below we will talk about each vinegar and give you some recommendations that can help you take your gastronomic preparations to another level.

Cabernet Sauvignon Balsamic Vinegar

Vinegar made with Cabernet Sauvignon red wine connects us directly with the most authentic and traditional flavours. With an intense aroma and deep flavour, it is ideal for enhancing meat dishes, marinades and canned food. Its versatility makes it a must in any kitchen. From creating vinaigrettes for salads to using it in red meat dishes, this vinegar adds a sophisticated and richly nuanced touch that will transform any recipe.

Recommended applications:

Salad vinaigrettes
Meat and vegetable marinades
Sauces and reductions

Chardonnay balsamic vinegar

On the other hand, Chardonnay vinegar, made with white wine of the Chardonnay variety, stands out for its fruity and subtle aroma, perfect for seafood dishes, fish and salads. With a smooth texture and a sweet touch, it offers a perfect balance of acidity, making it a very versatile vinegar for white vinegar lovers.

Recommended uses:

Marinated anchovies
Vinaigrettes for salads
Thin sauces for fish and seafood

Badia Vinagres remains faithful to its values of craftsmanship and local production. Each vinegar is made with the best raw materials, following processes that combine tradition with the most advanced technology. The care and dedication we put into each stage of the process ensures that each bottle is a unique experience, keeping alive a centuries-old heritage while constantly innovating.

Find out about our new products and let yourself be surprised by the sophistication and versatility of these vinegars that will make any dish shine.

Small sizes, big flavours: This summer, take our vinegars with you wherever you go with our travel sizes

Summer is synonymous with travel, beach getaways, camping holidays and visits to family and friends. And what better way to enrich your summer dining experiences than with our vinegars and bittersweets from the Gardeny range in 40 ml and 100 ml travel sizes?

Quality vinegars in pocket size

The Gardeny range stands apart for being an innovative selection with the ability to surprise the most demanding palates with unique and exciting flavours that take us to a wide world of culinary possibilities. With our travel sizes, you can take this culinary gem with you anywhere, and our miniature vinegars and bittersweets are ideal for adding a special touch to your summer meals, whether you’re enjoying a picnic on the beach, preparing dinner at a campsite or having a barbecue with friends.

These glass bottles are easy to carry in your handbag or backpack, and their compact size makes them ideal for hassle-free air travel. So, it doesn’t matter if you travel to a distant place to visit family or friends, you will always have the exceptional taste of Gardeny vinegars at hand to provide a touch of sophistication to your dishes, or to give as a gift with the Lleida stamp.

The vinegars in the Gardeny range are available in 40 ml tasting size, and you can choose the ones you like best. We also offer a case with a varied selection of five mini vinegars, a novelty that we are introducing this summer. On the other hand, you can find the bittersweets in 100 ml size that you can purchase separately or in a case that includes the four varieties: Port, Merlot, Riesling and with honey.

If you want to give someone a special gift, you can find batches like Bellpuig, Vila-sana, Ivars d’Urgell or Palau d’Anglesola. These are presented in a hand-stamped wooden or cardboard box with an original and delicate design.

Our miniatures are perfect for adapting to summer activities, as well as for providing a nice touch or making a good gift. This summer, don’t give up on the quality and innovation of Gardeny vinegars, even when you travel! Enjoy the summer with Badia Vinagres and let yourself be seduced by the sophistication in every drop.

Pickled aspargus

:: Ingredients ::

10 stalks of fresh white asparagus (alternative: canned)
120 ml of orange juice
1 orange for the zest
70 ml of Badia organic apple cider vinegar with mother of vinegar
40 g of pistachios
60 ml of water
4 black peppercorns
2 cloves
1 tablespoon of honey
1 tablespoon of salt
1 teaspoon of sugar
1 tablespoon of butter

:: Preparation ::

Cooking the asparagus:

1. Clean and peel the asparagus. Tie them together with string.

2. Bring water to a boil in a tall, narrow saucepan with a tablespoonful of salt and a teaspoonful of sugar.

3. When it boils, put the asparagus in so that only the tips are sticking out. Cook the asparagus for about 10-20 minutes, depending on thickness, until tender.

4. Place them in a bowl of cold water to stop the cooking and let them cool.

Orange pickle:

5. In a saucepan, add the orange juice, the Badia organic apple cider vinegar with mother, the water, the pepper, the cloves, the orange zest and a pinch of salt. Cook for about 5-10 minutes and remove from the heat.

6. Place the asparagus in an airtight container and pour the pickle over it and let it sit in the fridge for 24 hours.

Presentation of the dish:

7. Toast the chopped pistachios in a pan.

8. Add a tablespoonful of butter; when melted, add between 4 and 8 tablespoons of the asparagus pickle along with a tablespoon of honey. Cook and reduce the sauce and remove from the heat.

9. Serve the asparagus on a plate and top with the sauce. You can also accompany the dish with fresh orange.

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

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Apple vinegar and cider vinegar: Are they the same product?

Recently, a customer asked us an interesting question: “Are apple vinegar and cider vinegar the same?” and we thought it would be helpful to clarify this concept for all of our followers. So, we explain it to you in this blog.

To begin with, it has to be said; yes, apple vinegar and cider vinegar are the same thing. The confusion often comes from the production process. To make apple cider vinegar, firstly, the apple juice must go through an alcoholic fermentation process to become cider. Afterwards, this cider must go through a second fermentation process, this time acetic, to become apple cider vinegar. In short, vinegar cannot be made directly from apple juice, it must first become cider.

At Badia Vinegars, we offer two types of apple cider vinegar: apple cider balsamic vinegar and unfiltered organic apple cider vinegar with the mother. Both have 5 degrees of acidity and are made with apples from Lleida, but each has particular characteristics and uses.

Apple Cider Balsamic Vinegar

Apple cider balsamic vinegar is made with the juice of apples picked at just the right point of ripeness.

This vinegar has a milder acidity than wine, with very balanced sweet notes. In addition, it contains concentrated apple juice, which gives it a sweeter, milder and more culinary flavour.

This vinegar, which is part of our Gardeny range, is perfect for cooking and providing a differentiating touch to our salads and dishes.

Organic apple cider vinegar with mothers

On the other hand, organic apple cider vinegar with mothers is unfiltered and unpasteurised vinegar, so it contains the mother of vinegar and does not contain gluten or sulphites. This vinegar has a dry, fresh and traditional flavour, a clear reflection of what our Badia product range is all about.

It retains all of the beneficial properties of apple cider vinegar, such as promoting good digestion, its antimicrobial and antioxidant effects, helps us regulate blood sugar levels and improves our cardiovascular health, among other things. This vinegar is ideal for those looking for a natural and 100% organic option.

In summary, although apple cider vinegar and cider vinegar are the same, at Badia Vinegars we offer varieties that suit different culinary needs and tastes.

Whether you’re looking for a sweet, smooth twist to your recipes with our apple cider balsamic vinegar, or prefer a healthier, more traditional option with our organic apple cider vinegar with mothers, we’ve got the perfect solution!

Cauliflower and leek velouté

:: Ingredients ::

1 leek
1/2 cauliflower
1 sweet onion
1 L of water or vegetable stock (approx.)
25 ml of extra virgin olive oil
15 ml of Badia white wine vinegar
Salt
Pepper
Chives or aromatic herbs (optional)
Cream (optional)

:: Preparació ::

Clean and chop the leek, cauliflower and onion. Brown them with olive oil in a saucepan.
Add water or vegetable stock. Bring to the boil, then simmer for about 10 minutes, until both the cauliflower and leek are tender.
Remove from the heat and strain; set the liquid aside.
Add 25 ml of olive oil, 15 ml of Badia white wine vinegar, salt and pepper. Whisk it and add some of the liquid set aside until you get the desired texture.

Presentation of the dish
Serve in a bowl. You can add a splash of cream, Badia white wine vinegar, olive oil, aromatic herbs or fried leek to decorate.

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

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