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Famiglia Favuzzi

Favuzzi organic white condiment

Distinctive features

In addition to being an organic product, Favuzzi white condiment contains no caramel, stabilizer, starch or glucose syrup. All its ingredients are derived from organic Italian raw materials, GMO-free and enjoying the highest level of organic certification. It has the lowest possible level of sulfites, fewer than 10 parts per million (practically nonexistent).   

Production method

Organic Italian grapes of the Trebbiano, Albana and Montuni varieties are crushed. The juice (or must) is immediately strained from the pulp, skin and seeds to avoid oxidation. It is then cooked, becoming cooked white grape must. Organic white wine is added to the product to act as a fermentation agent. After the required maturing period has ended, quality tests are carried out, since oxidation can alter the colour of the product from one batch to the next as no additives are used. However, even if the colour changes, the integrity of the product remains unaffected.


Produced in Cavezzo, Modena, the birthplace of balsamic vinegar and the only production area enjoying a protected geographical indication certification (I.G.P.). It is the legally protected region for balsamic vinegar production.

As required by the I.G.P. certification, this product is made following traditional methods, in its protected region, which imparts unique properties.

The artisans behind the product

Our producer’s priority is to ensure the product is made following traditions and quality standards, while implementing environmentally friendly practices.

They were also the first to receive an I.G.P. certification from the European Union and are the world’s biggest producer of balsamic vinegar aged in oak barrels.

Organic wine vinegar, organic concentrated and cooked grape must.  

The world’s leading producer of balsamic vinegar, Acetum, was founded in 1906 in the Modena region, the only geographical area whose balsamics can bear the Protected GeographicaI Indication (PGI) logo. Indeed, the quality of a balsamic vinegar depends not only on its ingredients, but also on its origin, since natural factors such as the climate, terroir and air play a defining role. The company is one of the largest balsamic producers, leaving the grape must to mature naturally in wooden casks in the most authentic Italian tradition.