Balseto Laudense


The history

"The monks began with tenacity to manufacture licore dulce et agresto with whom flavoured meat and river fish , and vegetables costolute that arose in their gardens to make tasty food and all soups ... "

The origins of this product are to be found in history books that tell the story of the Lodi and feudal area  in general.

It is said that...

"...Some guy Ruggero from Imola, took with him Trebbiano grape plants and planted in the gardens that the Certosa Monks had in Lodi e San Colombano. With those grapes the monks produced a condiment of superior quality flavoured with herbs and spices...

Balseto Laudense was formerly used in addition to water to quench the harvesters of wheat; later the Certosa monks discovered its value as a condiment kitchen and called it " licore de cucina dulce et agreste "

The historical- gastronomic

In recent times, the meticulous work of Paola Rancati, founder of Gran Sapori, has brought back to the former glory Balseto Laudense. The best restaurants use it today in some of their preparations to enhance and enrich the taste with a delicate touch of originality




"…Tal Ruggero da Imola, avea portato con se plante de uve Trebbiano che avea messo a dimora ne li orti che i monaci de Certosa aveano nei poderi de Lodi…"