Our classic version of balsamic vinegar, with a deep dark color reminiscent of mahogany and ebony. The nose is distinctive and pleasant, combining the sweet notes of raisin with the aromas of vinegar. Taste-wise, elegance meets strength in a delicious sweet-and-sour combination with a long aftertaste.
Let your imagination run wild as you discover countless different pairings for PAN Balsamic Vinegar. Add a few drops for a bold twist in your salads, grilled meat, mature hard cheeses, fruit salads, and ice creams. Marinades, tomato sauces, risottos, pork and chicken glaze, even cocktails can benefit from its unique taste.
The white version of PAN balsamic vinegar is produced with the same care and meticulousness as its darker counterpart. Its bright golden color and vinegar aromas are complemented by the sweet taste of raisin. On the palate, the discreet sugars support the vinegar's acidic profile without undermining it.
Use it to add the flavor and aromas of balsamic vinegar in recipes where a darker color is not desirable, such as salad dressings and white sauces for fish or chicken. Pour over fruit salads and ice cream for a delicious 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!
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.
Our classic version of balsamic vinegar, with a deep dark color reminiscent of mahogany and ebony. The nose is distinctive and pleasant, combining the sweet notes of raisin with the aromas of vinegar. Taste-wise, elegance meets strength in a delicious sweet-and-sour combination with a long aftertaste.
Let your imagination run wild as you discover countless different pairings for PAN Balsamic Vinegar. Add a few drops for a bold twist in your salads, grilled meat, mature hard cheeses, fruit salads, and ice creams. Marinades, tomato sauces, risottos, pork and chicken glaze, even cocktails can benefit from its unique taste.
Blending knowledge with experience and meticulous care in choosing our grapes, we produce our real red vinegar, boasting a deep rosy color and incomparable clarity. The nose is intense but pleasant, as expected of quality vinegar. Its taste is intense yet elegant, rich yet not at all aggressive.
As a cooking staple, vinegar is as versatile as can be. Either as the lead or a supporting character, it's extensively used in pickles, red sauces and marinades. In Greece, beets or lentils are never served without at least a few drops of quality vinegar – or more to taste.
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.
Strong truffle aromas combined with balsamic vinegar and petimezi give a unique taste result in the ideal acidity and fluidity. The appearance of sediment is normal. Do not shake.
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.
This adorable condiment was born out of the uncanny combo of PAN balsamic vinegar, concentrated grapemust, and natural pomegranate juice. Its clear, deep rosy color complements the fresh aroma of pomegranate, and the sweet and rich taste has discreet acidity and a long aftertaste.
Enjoy over freshly sliced tomatoes, with or without the fresh mozzarella, green salads enriched with orange or pomegranate, and goat cheese bruschettas. Slightly reduce to make a delicious glaze for pork or turkey. Mix into marinades and sauces for chicken and beef. Pair ideally with sweet-tasting spice, such as cinnamon.
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!
The white version of PAN balsamic vinegar is produced with the same care and meticulousness as its darker counterpart. Its bright golden color and vinegar aromas are complemented by the sweet taste of raisin. On the palate, the discreet sugars support the vinegar's acidic profile without undermining it.
Use it to add the flavor and aromas of balsamic vinegar in recipes where a darker color is not desirable, such as salad dressings and white sauces for fish or chicken. Pour over fruit salads and ice cream for a delicious treat.
Zafiropoulos Vinegars combined PAN balsamic vinegar with Greek dried fig extract and concentrated grapemust to create a product that would soon become a leader in its category. Its reddish-dark color is reminiscent of mahogany. The nose bursts with bold aromas of dried fig, while its sweet taste is ideally complemented by the discreet acidity of vinegar. Dried fig is also the most distinctive flavor in the surprisingly long aftertaste.
Pour over green salads, especially arugula or endives, grilled vegetables including asparagus, eggplant and mushrooms, pistachio or vanilla ice cream, and yogurt. Use as an easy glaze for pork and chicken.
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.
