Balsamic Vinegar with Fig

Fig Balsamic from the Il Denso

The Fig Balsamic Vinegar by Giuseppe Giusti is a sweet, mild fig balsamic based on the award-winning Il Denso. Genuine fig purée matures directly within the balsamic, and you can taste it—no cheap flavorings, just fruit from the barrel.

Fig Balsamic Vinegar, or Condimento Fico, is a sweet, mild fig balsamic from Giuseppe Giusti of Modena. Genuine fig purée macerates directly in the balsamic and then ages for several months in the barrel. This is how this fig balsamic achieves its round, honey-sweet fruit notes with a subtle acidity underneath, completely free of artificial flavorings.

The popular 3 Medaglie d'Oro Il Denso serves as the base, which is why this fig balsamic carries the same pleasant density of 1.32. Sweet, mild, and velvety, it coats food perfectly without any sharp acidity. It is not a matter of course for a fruit vinegar to be built upon an award-winning balsamic. A little luxury in a 100 ml bottle.

Sweet fig, mild and round

The Fig Balsamic Vinegar smells of ripe, sun-warmed figs, followed by a round sweetness featuring the dense depth of the Il Denso and a fine, tart finish.

Fruity, velvety, and aromatic, the fig plays around the dark balsamic and softens it. The maceration in the barrel makes the fruit authentic and profound rather than perfumed, and that is exactly what you taste in the interplay between sweet and sour. You can find the dark base for this in the 3 Medaglie d'Oro Il Denso, which contains no fruit.

Perfect with cream cheese, ham, and arugula

Fig balsamic pairs well with both savory and mild partners: cream cheese, boiled ham, beef braised in red wine, mixed leaf salads, and arugula.

Drizzled over creamy fresh cheese or goat cheese, the fig builds a honey-sweet bridge to the dark balsamic. On an arugula salad with Parmesan, it adds a fruity peak, and it brings depth to boiled ham or braised beef. It is perfectly at home on a cheese board with walnuts and a glass of red wine. Add a drizzle of good olive oil, and your antipasti plate is complete.

As with all condimenti, serve raw and add only at the very end, as prolonged heat destroys the delicate fruit. If you prefer a berry variation, reach for the Raspberry Balsamic Vinegar from the same range.

Genuine fruit from the oldest Acetaia

The Fig Balsamic Vinegar is created by macerating fig purée in balsamic, which is then decanted and left to mature for several months in barrels.

The Acetaia Giuseppe Giusti dates back to the 16th century and has been passing down its expertise for over 400 years. As early as 1863, the vinegar merchant from Modena noted the golden essential ingredients: good grapes, good barrels, and time, according to Giuseppe Giusti. In 1929, the company was appointed an official supplier to the House of Savoy.

This ensures that even a fruit-based condimento receives the care of a great balsamic house, from the selection of the figs to their maturation in old wood. Once you have tasted genuine fig from the barrel, you will never want to go back to simple fruit vinegar. The fig balsamic comes in a 100 ml bottle—just the right amount for an aroma where only a few drops are needed.

You can find more vinegars and other condimenti in our balsamic selection, ranging from raspberry to truffle. Sweet fig from the barrel that tastes exactly as it sounds.