Plum Balsamic Vinegar + Red Pepper Oil

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2 Plum Balsamic Vinegar + Red Pepper Oil Plum Balsamic Vinegar 5% acidity Highly aromatic plum vinegar together with prune juice concentrate. A wonderful deep red colour suitable for fruity marinades and dark sauces. aged 8 years. Extra virgin olive oil with red pepper extract In the nose, a pleasantly fruity olive oil. Its spice only gradually takes effect. It is excellently suited for seasoning pizza, pasta and vegetables. To preserve the fine aroma, the oil should not be heated too highly.

3 VOM FASS Plum Balsamic Star A star is born with the release of our new Plum Balsamic Star, produced exclusively by VOM FASS! Our new creation features a full-bodied aroma of ripe plums. This sweet sensation is made from the fruit without any preservatives or flavorings! Star Fruit Salad Ingredients: Fruits of your choice (pears, kiwi, apples, plums, pineapples, peaches, mangos, bananas), fruit juice, lemon juice, VOM FASS Plum Balsamic Star. Wash, peel and cut your fruits. Pour the fruit and lemon juices over the salad and refine with VOM FASS Plum Balsamic Star. Recipes: Filled Banana Peppers Ingredients for 4 portions: 4 banana peppers, 150 g ricotta, 50 g parmesan, 1 sprig thyme, ½ tsp coarse pepper, salt, 2 Tbs Olive oil Antico Sapore, 1 Tbs Red Pepper oil Lightly coat the banana peppers with the olive oil; pepper, salt and bake at 220 C for 20 minutes, or cook in a grill pan. Remove and let cool. Mix ricotta with parmesan, coarse pepper, salt and chopped thyme and fill into the peppers (remove stem first). Add a bit of red pepper oil and lightly brown under the grill. Grilled Feta Ingredients per portion: 1 slice feta, 1 piece of aluminum foil, Red pepper oil, ½ tomato. Brush the aluminum foil with red pepper oil, place feta on it. Drizzle with red pepper oil. Cut tomato in slices and place on the feta. Close the package well and place on the grill rack. Grill for approx. 10 minutes. Or cook the package at approx. 200 C in the oven. We recommend serving baguette with this.

4 Aceto Balsamic Maletti & Truffle Oil Aceto Balsamico di Modena Maletti I.G.P. 6 % acidity A viscous balsamic vinegar with an incomparable density of aroma. The aroma takes its origin from the wooden casks in which great red wines once aged. To be used sparingly for salads and tomatoes with mozzarella, as well as desserts and for marinating fruit and meat. Origin: Modena and the surrounding region of Aceto Balsamico di Modena lie in the heart of Emilia Romagna. Here, in Po Valley, on the smooth slopes of the first Apennine foothills, the grapes ripen for the incomparable Aceto Balsamico di Modena. The exact origin of Aceto Balsamico di Modena is unknown. There is, however, evidence that it was already produced in the 15th century in the area of Modena. Three hundred years later, it is appreciated and highly paid for in all of Europe. At the end of the last century, the first organizations were formed to control the marketing of the balsamic vinegar. Production: The overripe grapes are harvested and pressed as usual. Then, however, the grape must is thickened at approx. 80 C until it has lost between 30-70% of its volume, depending on the producer and the year. The sterile grape must-concentrate thus is mixed with a certain amount of wine vinegar and filled in wooden casks. Then time takes over the rest. Through the extremely slow fermentation of the must in the well-ventilated cask storage, the vinegar ages into the incomparable Aceto Balsamico di Modena with its delicate and elegant note. Truffle flavoured extra virgin olive oil You will love the piquant-aromatic scent and unique taste! The truffle oil can be used for sauces, appetisers, pasta and risotto. It can also be used to delicately flavour meals with eggs. Truffle oil should not be cooked with meals but lightly added right before serving, so that it may release its full aroma.

5 Mozzarella baked in herbs with tomato balsamic relish Ingredients: 1 bunch of rocket salad, 2 rounds of buffalo mozzarella, 4 slices of toast bread, 5 Tbs roughly chopped herbs (thyme, rosemary, flat-leaved parsley), 12 sage leaves, 1 tsp coarsely ground black pepper, salt, a bit of Olive oil Etrusco. Tomato relish: 2 skinned and deseeded plum tomatoes, 1 small onion, salt, pepper, 4 tbs strong vegetable broth, 1 bunch basil, 4 tbs Aceto Balsamico di Modena Maletti I.G.P., 4 tbs Olive oil Etrusco, 1 ts sugar. To coat: 2 eggs, 4 tbs flour. Remove rind from the toast and cut toast into pieces. Finely grind together with the herbs. Slice mozzarella into finger-thick pieces, pepper and salt. Coat (turn in flour, drop into the egg, add one sage leaf and turn in herb-bread coating). Lightly fry in Etrusco olive oil in such a manner that the green colour is maintained. Place in the middle of the plate on rocket salad and serve with the tomato relish. Tomato relish: Chop the onion into fine squares and sauté in Etrusco olive oil, caramelize with sugar, then add the tomatoes, allow them to take colour then add broth and Aceto Balsamico di Modena Maletti I.G.P. Season to taste with salt, pepper and chopped basil. Penne with oyster mushrooms and truffle oil Ingredients for 4 portions: 400 g penne (or other pasta type), 300 g oyster mushrooms, 80 g shallots, 2 tomatoes, 1 bunch chives, 40 g butter, 1 Tb truffle oil, salt and pepper, 40 g thin parmesan slices. Clean oyster mushrooms and slice into pieces approx. 4 cm large. Peel shallots and slice vertically in 1/2 cm-wide divides. Blanch tomatoes, rinse cold, skin, quarter vertically, remove seeds. Halve the quarters. Cut chives into small rolls. Cook pasta, drain. Heat butter in a pan, fry oyster mushrooms until they are lightly browned. Add shallots and fry. Add tomatoes, pasta, chives and truffle oil VOM FASS. Mix, salt and pepper. Serve in deep plates, sprinkle with parmesan.

6 Spanish Wine Vinegar & Oregano Infused Oil Old Spanish balsamic vinegar approx. 12 years, 6 % acidity This delicious vinegar gives a fine touch to carpaccio and meat. Especially game and sauces will benefit from the special finish it lends. In taste and quality, this specialty is rightly compared with the Italian balsamic vinegars. The production of this special wine vinegar involves aging based on the solera method for several years in oak barrels. This is how the unique notes are achieved. Use and specialties Vinegar is mostly used as a seasoning in the kitchen. It is wonderfully suited for the preparation of dressings for salads and marinated vegetables or to refine fruit and meat dishes. Vinegar can also be used in refreshment drinks, as homeopathic medicine and for conserving vegetables, meat and sausage meats. Oregano Infused Extra Virgin Olive Oil (Italy) Our Oregano Extra Virgin Olive Oil has a delicate aroma, a robust, woody character, and light, grassy overtones, making it burst with fresh oregano flavour. This oil makes beautiful vinaigrettes with all of our lighter vinegars. It is excellent as a base for aioli, for marinating vegetables, over pasta and is especially delicious over pizza. In the summer months, add a dash of this oil to cold pasta salad for a light, refreshing snack.

7 Pimientos al vinagre marinated bell peppers Ingredients for 4 persons: 4 red bell peppers 3 Tbs peeled almonds 4 garlic cloves 6 Tbs Olive oil Frant olio 4 Tbs Spanish balsamic vinegar Salt and black pepper Pre-heat oven to 220 C. Wash peppers, pat dry and place on a rack. Roast in the middle of the oven approx. 20 minutes until the skin shows large brown bubbles. Take the peppers out of oven, place into a plastic bag and close well. Let rest approx. 30 minutes. In the meantime, halve the almonds and toast in a pan without oil. Peel the peppers (the skin will now be easy to remove), halve, remove seeds and slice into pieces of approx. 2 cm. Peel garlic and finely slice. Heat 2 Tbs olive oil in a pan. Sauté garlic. Add wine vinegar. Spread sauce over the peppers. Season with salt and pepper, sprinkle with remaining olive oil and almonds.

8 Raspberry Balsam & Basil infused oil: The basis of Raspberry Balsam is pure raspberry juice. The water content of the juice having been carefully reduced using natural means. This pulpy and highly aromatic raspberry juice is then blended with exclusive forest raspberry vinegar in our own vinegar factory to create an incredibly aromatic product. Raspberry Balsam is perfect for refining salad dressings giving them a subtle fruity note. Serving tip: Well suited to sauces for wild game dishes and marinated beef. In addition you can also refine sweet dishes and fruit salads with a few drops of Raspberry Balsam. extra virgin olive oil with basil extract delicate, elegant taste with a round and subtle aroma. Fresh basil, a heavenly tribute to summer. With tomatoes and in green salads, for marinating vegetables or as a secret ingredient in pasta, risotto, pizza and with mozzarella. A celebration for the senses at any time of year! The typical note of fresh basil and ripe olives lends the oil a

9 Turkey filet with crust Ingredients: 50 g Amarettini (Italian almond cookies), 50 g macadamia nuts, 2 pinches ground cinnamon, ½ container crème légère (herb), salt, 600 g turkey filet (2 thick slices), freshly ground black pepper, 2 Tbs. Basil oil. Place the amarettini in a freezer bag, close well and crush with a rolling pin. Finely chop nuts. Stir the amarettini crumbs and the finely chopped nuts with the cinnamon and crème légère, season with salt. Rinse the meat under cold flowing water, pat dry and horizontally slice each filet in the middle. Season the meat pieces with salt and pepper. Heat the basil oil in a pan (medium heat) and briefly sear the meat pieces well on all sides. Place the meat pieces into a casserole dish or pan and coat with the seasoning mixture. Place the dish into the lower third of the oven. Bake approx. 25 minutes at 180 C. Take the meat out of the oven and let it rest for a few minutes. Slice and serve. Fruity salad dressing: Ingredients to serve 4: 2 tbs Raspberry Balsam, 3 tbs Olive oil Etrusco, 1 ts Dijon mustard, 2 tbs red onion rings, 1 pinch of salt and sugar, optional 1 tbs raspberry jam or 1 tbs frozen raspberries, 100ml Trebbiano (white wine) Wash and break into pieces frisee lettuce, red oak leaf lettuce or lambs lettuce. Blend the ingredients well and mix with the salad.

10 Date Vinegar & Hazel Nut Oil speciality made of concentrated date juice and date vinegar approx. 3% acidity Pure dates are contained in this exotic speciality. The fruits of the date palm a very old cultural tree originating in the orient are rich with vitamin B, calcium, phosphorous, iron, magnesium, zinc, copper and above all, potassium. In our own creation, the sweetness of thickened date juice is joined with the harmonious acidity of date vinegar. Lightly creamy, the Star date (3 % acidity) is suitable as a basic for salad dressings but also for tomato salad, sauces or for making desserts even tastier. As a dip it will give your next cheese platter that special touch! Hazelnut oil is a fine delicacy. The oil is yellow to yellow-brown in color and has a distinct nut-like aroma and flavor. It is excellent with salads and vegetable dishes and is suited for baking cakes and cookies. Plant and extraction: The widespread hazelnut bush, which can be found from Europe to Asia Minor, was already cultivated in ancient times for its oleaginous seeds (nuts) and provided a source of nutrition. The hazelnut oil, which is rich in oleic acids, is extracted by pressing the chopped and previously roasted hazelnuts. Use and specialties: Hazelnut oil can be heated gently. It is suited for flavouring v e g e t a b l e s a n d seasoning sauces. Sauces for asparagus that have been made with hazelnut oil have an especially delicate flavour. It is frequently used for cold dishes like salads, carpaccios, and for desserts. It is excellent for mixing with other oils to make salad dressings. The incomparable aroma transforms every dish i n t o a c u l i n a r y highlight. With its delicate and fragrant scent, hazelnut oil is also an ideal skin-care product and is soothing for a variety of skin problems, especially in the case of sensitive and dry skin. It has a firming effect on tissue, is vasoconstrictive, and is recommended for use as basis oil for massages and for chest rubs to ease respiratory problems. The skin care properties of hazelnut oil can be adapted to the individual skin type by adding ethereal oils.

11 Recipes: Ingredients to serve 4: 4 carrots, 4 spring onions, 1 tbs extra virgin olive oil Antico Sapore, some powdered sugar, 1 slice ginger, 2 tbs. Absinth, 100 ml vegetable broth, 50 ml cream, 2 tbs Star Date, herb salt, ground chilli. Slice the spring onions in thin rings, cut carrots into sticks. Peel ginger and cut in slices. Fry the white part of the spring onions in olive oil, add carrots, sprinkle some powdered sugar and briefly cook. Add white Absinth, vegetable broth, ginger slices and the green spring onion rings and simmer at medium heat until the carrots are al dente. Stir in cream and Star Date, remove ginger slices and season to taste with herb salt, a pinch of chili (and, if desired, Asian spice). Together with baked potatoes, this side-dish goes well with grilled fish or steak. Spinach salad with goat cheese and Hazelnut oil Ingredients for 4 portions: 300 g fresh spinach, 1 bunch of spring onions, 200 g goat milk cream cheese, 150 g blueberries, 2 tbs Apple juice, 4 tbs Hazelnut oil, 2 tbs Raspberry Balsam, 1 ts maple syrup, salt and pepper. Wash and dry spinach. Wash spring onions and cut into fine rings. Wash and drain blueberries. Cut the cheese into cubes. Make a sauce by mixing together the apple juice, maple syrup, Raspberry Balsam, salt, and pepper. Add the spinach and the spring onions to the sauce. Spread the cheese and the blueberries over the mixture. Drizzle with Hazelnut oil just before serving. Arugula Pesto Ingredients: 120 g finely chopped arugula, 2 pressed cloves of garlic, 2 tbs grated parmesan, 5 tbs Hazelnut oil, 5 tbs Cold pressed sunflower seed oil, ½ ts salt, pepper. Put arugula and garlic into a mixer and puree. Add parmesan to the mixture and gradually mix in the oils. Salt and pepper to taste and mix well once again.

12 Honey Balsam & Pumkinseed Oil Honey Balsam vinegar specialty from forest flower honey and honey vinegar 5% acidity This shimmering gold-brown vinegar specialty made from forest flower honey and honey vinegar is produced in accordance with the company s own recipe. It gives marinades and salad dressings a harmonious honey note. Its basis is the finest honey vinegar (made from flower honey), combined with selected forest flower honey from Upper Palatinate. Forest flower honey is harvested by bees from a variety of flowering plants, bushes and trees in the forest or on its borders. Flower honey is the foundation of this fine honey vinegar. It is fermented using selected yeast into mead (honey wine). This mead is transformed to honey vinegar by acetic acid bacteria. Styrian Pumpkinseed oil P.G.I. (protected geographical indication) Unique in appearance and flavor, 100% pure, original, first press Styrian pumpkinseed oil p.g.i., pressed with care in a traditional process, not refined or chemically treated, carries the European protection of origin seal. Its nutty flavor is especially characteristic of the luscious green oil. Plant and extraction: The origin and evolution of pumpkinseed oil is closely linked with Styria. Oil was already pressed from pumpkin seeds as early as the beginning of the 18th century. At that time, this was still done using seeds that had skins, as is the case even today in many regions worldwide. About 130 years ago, Styrian farmers discovered mutant seeds with soft husks. Subsequently, the skinless Styrian pumpkin seed Cucurbita pepo variant Styriaca was exclusively cultivated in Styria. For the oil production, only the best seeds from ripe Styrian pumpkins are used. The pumpkin seeds are washed with fresh water after harvesting and then carefully dried. After the initial cleaning, the seeds are stored in temperature-regulated storage rooms until they can be further processed. The oil is extracted by pressing the dried, ground, and roasted seeds. A quality assurance system guarantees the traceability of the seeds right to the contracted farmers. Use: Styrian pumpkinseed oil p.g.i. should only be used for cold dishes. Its inimitable heartynutty and aromatic flavor complements potato salad and bean dishes. Salad dressings and soups take on a robust taste. It can even be added to refine muesli and oatmeal.

13 Duck breast in honey balsam Ingredients to serve 4: 2 tbs C Frant'olio extra virgin olive oil, 4 duck breasts, 1 medium-sized onion (finely diced), 8 tbs Honey Balsam, 1/4l cask wine Trebbiano (white), salt and pepper (from a mill) Make your sauce by first sautéing the diced onions in a saucepan, then add Honey Balsam and wine, reduce down on a medium heat for about 20 minutes. At the same time salt and pepper your duck. Heat olive oil in a coated pan and fry duck breasts on both sides on a medium heat for about 10 minutes, cover and keep warm. Pour the juices from the duck into your sauce, salt and pepper to taste. Slice duck and baste it with your prepared sauce. Styrian Potato-Cucumber Salad Ingredients for 4 servings: 1 kg potatoes, ½ tsp caraway seeds, salt, ½ salad cucumber, 3 Tbs diced shallots, 2 Tbs Avocado oil, 2 Tbs finely diced bacon, 5 Tbs Grape Balsam, 200 ml meat broth, 1 Tbs Dijon mustard, salt, pepper, 5 Tbs Avocado oil, 5-6 Tbs Styrian pumpkinseed oil p.g.i., 1 Tbs chopped chives. Wash the potatoes and cook in salted water with caraway seeds only until firm don t overcook. Peel the potatoes, let cool, and cut into uniform slices. Peel the cucumber, cut in half lengthwise, and scoop out the seeds with a spoon. Then, cut into slices and add to the potatoes. Glaze the diced shallots in the 2 Tbs Avocado oil in a hot pan, add the bacon and sauté together. Quench with Grape Balsam and deglaze with the broth. Let simmer. Mix in the Dijon mustard and salt and pepper to taste. Finally, pour the hot marinade and the 5 Tbs Avocado oil on the potato and cucumber slices, mix well, and let stand for about 30 minutes. To serve, drizzle with Styrian pumpkinseed oil p.g.i. and garnish with chopped chives. Tip: Styrian pumpkinseed oil p.g.i. can also be used for cosmetic applications. It is well-suited as a basic oil for dry, chapped skin.

14 Danish Smoked Salt, Viking Style VOM FASS Danish Smoked Salt, also called hickory salt, is a pure sea salt of the Dead Sea, which we refined according to a traditional recipe from the Vikings. It gets its intense taste from being gently cold-smoked over hickory wood. A successful composition that adds a rich, smoky flavor to poultry, grilled meat, and fish. Ingredients: Sea salt, smoke. Tasmanian Pepper Aromatic, complex, and fun to use! If there is only one spice in your kitchen, it should be our Tasmanian Pepper from Australia. The berries have a sweet taste in the beginning and then become very pungent, although the peppery taste does not last long on the tongue. A simple shake adds a pleasantly spicy taste to pasta, cheese, mustards, soup, stews, and patés. Ingredients: Tasmanian pepper, dried whole berries.

15 Spicy Grill Marinade Ingredients: Serves 4 8 T. VOM FASS Pepone Extra Virgin Olive Oil 1 T. VOM FASS Old Spanish Red Wine Vinegar 1 garlic clove, pressed 1 scallion, finely chopped 1 red chili pepper, deseeded and finely chopped VOM FASS Salt VOM FASS Tasmanian Pepper Directions: 1. Put all of the ingredients in a bowl, and mix well. Use to marinate meat or fish before grilling. Tip: Combine VOM FASS Tasmanian Pepper with the oil to marinate meat for quick frying and grilling. To flavor hot pots and stews, season the cooked dishes with freshly grounded Tasmanian peppercorns before serving.