A recent addition to our range, this cream combines PAN balsamic vinegar with fresh Greek pomegranate juice, standing out for its deep, bright rosy color and bouquet bursting with rich aromas of freshly squeezed pomegranate juice. On the palate, concentrated must is a perfect alternative to sugar, as it provides an excellent balance, harmoniously complementing the acidity of the pomegranate without undermining it.
Enjoy over freshly sliced tomatoes, with or without the fresh mozzarella, green salads enriched with orange or pomegranate, and goat cheese bruschettas. Use it to glaze pork and turkey, or in marinades and sauces for chicken or beef. Pair ideally with sweet-tasting spice, such as cinnamon, or trickle over ice cream, especially vanilla or kaymak, for a surprising treat.
PAN was the first balsamic cream to be introduced to the Greek market. Black-treacle dark, with a quite thick texture. Its bouquet includes raisins and stone fruit, which can also be felt on the palate, while the taste strikes a perfect balance between sweetness and acidity. In recognition of its quality, the Brussels-based International Taste & Quality Institute honored PAN Balsamic Cream with the Superior Taste award in 2014.
Add just a few drops to spruce up grilled liver, fried cheese bites, grilled vegetables, green salads with warm goat cheese, lentil salads – the sky's the limit!
PAN White Balsamic Cream takes on an entirely new character with the addition of real orange preserve and natural lemon essential oil. Bright yellow, with a thickish but velvety texture, and orange bits to tickle the palate. Lemon and orange aromas prevail, with vinegar present only behind the scene. The taste is mildly sweet, with a fruity finish.
This cream makes for an ideal vinaigrette over green salads enriched with fruit or a bold potato salad with oranges. It nicely complements desserts, such as cheesecakes, as well as fresh soft cheeses like Greek myzithra. Also a great addition to marinades for larger, richer poultry, such as duck or goose.
PAN White Balsamic Vinegar meets concentrated Greek grapemust in this thick, bright-golden cream. The bouquet includes fresh grapes and balsamic vinegar, while, on the palate, the densely sweet taste of must pleasantly undermines the acidity of vinegar.
Enjoy the sweet-and-sour taste and thick texture without darkening the canvas of your dish. Ideal for fish, prawns, grilled chicken and white risottos.
PAN White Balsamic Vinegar meets concentrated Greek grapemust in this thick, bright-golden cream. The bouquet includes fresh grapes and balsamic vinegar, while, on the palate, the densely sweet taste of must pleasantly undermines the acidity of vinegar.
Enjoy the sweet-and-sour taste and thick texture without darkening the canvas of your dish. Ideal for fish, prawns, grilled chicken and white risottos.
PAN was the first balsamic cream to be introduced to the Greek market. Black-treacle dark, with a quite thick texture. Its bouquet includes raisins and stone fruit, which can also be felt on the palate, while the taste strikes a perfect balance between sweetness and acidity. In recognition of its quality, the Brussels-based International Taste & Quality Institute honored PAN Balsamic Cream with the Superior Taste award in 2014.
Add just a few drops to spruce up grilled liver, fried cheese bites, grilled vegetables, green salads with warm goat cheese, lentil salads – the sky's the limit!
Another great flavor in the company's palette, born out of the pairing of PAN Balsamic Cream with Greek fig extract. Dark brown, with rich, lasting aromas of dried fig, which can also be felt on the palate. Its intense, pleasantly sweet character is accentuated by the acidity of vinegar.
Don't hesitate to enjoy over savory and sweet dishes alike. Pour over grilled cheese, bakes with sharp cheese, fried camembert or prosciutto and melon, or even on humble grilled pork chops. Ideal as a topping for fruit salads and ice cream.
Always in an unending quest for new, original flavors, Zafiropoulos Vinegars combined the award-winning PAN Balsamic Cream with those barbecue flavors we all love. Its color is reminiscent of ebony, its texture thick, the bouquet including tobacco and spice, that can also be felt on the palate, along with an enticing sweet-and-sour taste.
It comes ready to serve as a sauce, though you can add some olive oil and pour over grilled meat and poultry. Add a few drops on your jacket potatoes for a surprising twist, and don't think twice before using it in your marinades for grilled meat. Burgers, naked beef patties and thick-cut bacon can greatly benefit from its taste.
