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It is a particular sweet-sour condiment with golden reflections, a skilful fusion of wine vinegar and raw must of Trebbiano grapes.

A bit of history

"... The monks set out at a good pace to make licore dulce et agresto with which they tanned river meat and fish, and the ribbed vegetables that were born in their gardens to make the food tasty and prune them all ..."

The origins of this product are to be found in the history books that narrate the events of the Lodi and feudal territory in general.

In fact, it is said that ..

“… This ruggero da Imola, had brought with him some Trebbiane grapes that he had planted in the gardens that the monks of Certosa had on the estates of Lodi and San Colombano. With these grapes the monks made a condiment de superior qualitate tanned with aromas and spices ... "

The Balseto Laudense was in fact used in ancient times in addition to water to quench the thirst of wheat reapers; later the Carthusian monks discovered its value as a cooking condiment and called it "Licore de cucina dulce et agreste".