Recipes
Bittersweet fruitsalad
PREPARATION
Choose whole, ripe fruit (greengages, cherries, etc.)
Wash, dry and prick in several places with a knitting needle. Place in a dry, sterilised jar with white peppercorns and cumin seeds.
Boil some Aliño peach-flavoured wine vinegar separately with ground cinnamon, clove and salt on a low heat for 5 minutes. Leave to cool. Pour the syrup over the fruit and close the jar tightly. Leave to macerate for one month.
Ideal for cold meats.
USED PRODUCTS
Wine Vinegar with Peach
PREPARATION
Choose whole, ripe fruit (greengages, cherries, etc.)
Wash, dry and prick in several places with a knitting needle. Place in a dry, sterilised jar with white peppercorns and cumin seeds.
Boil some Aliño peach-flavoured wine vinegar separately with ground cinnamon, clove and salt on a low heat for 5 minutes. Leave to cool. Pour the syrup over the fruit and close the jar tightly. Leave to macerate for one month.
Ideal for cold meats.
USED PRODUCTS
Wine Vinegar with Peach
Starters and Salads Meat Fish
Sole with orange wine vinegar
Mullets with saffron
Seabass with cava vinegar
Seafood salad with balsamic vinegar
Mullets with saffron
Seabass with cava vinegar
Seafood salad with balsamic vinegar
Desserts Sauces 
