Density: 1,25

Acidity: 6.7

Recommended Recipe: Vegetarian pulse salad with oil and Poesia Balsamic Vinegar.

Boil some chickpeas, red beans and Atzuki beans in lightly salted water (alternatively, use canned beans) and place them in a bowl, then add some chopped parsley, sliced celery, a pinch of salt and a drizzle of extra virgin olive oil. Season with Poesia Balsamic Vinegar, emulsified with a little cooking water from the pulses. This makes for a complete and nutritious vegetarian dish with a strong flavour, to be enjoyed in both winter and summer, depending on the temperature at which the pulses are served.



Clear black with purple hues, gives the palate the right mix of acidity and sweetness. Ideal as a condiment for salads and vegetables (cooked and raw).