There are several products that come under the heading of sauces and seasonings. Among them oil, obtained through the squeezing of olives and oil seeds such as peanut oil and sunflower oil. Note that the true protagonist of both Italian cooking and the Mediterranean diet is extra-virgin olive oil.

Extra-virgin olive oil is perfect for salads, for seasoning different dishes and for preserving a variety of foods in jars.
According to the variety of olive, the particular oil obtained can have a fruity, spicy, sweet, bitter, strong or delicate flavour.

Another seasoning which is often present on our tables is vinegar, available in different varieties and, in particular, as wine and apple vinegar. Vinegar is used in the preparation of different dishes but, in particular, as a base for marinating and as vinaigrette.
The most popular amongst the vinegar varieties is of course the balsamic vinegar of Modena, a real masterpiece of the Italian gastronomic tradition. The colour is dark brown, while its taste is  bitter-sweet and its consistency thick and almost syrupy. This vinegar is strongly aromatic.
The balsamic vinegar is an aromatic and aged product, obtained through the acetification of cooked grape must. The balsamic vinegar produced at the vinegar plants of Modena and Reggio Emilia is a PDO product.
Perfect for seasoning meat courses, vinegar, depending on its sweetness or bitterness, can be tasted with Parmigiano Reggiano and also with meat, fruit, vegetables, stuffed pasta and sweets.

Sauces are also included in the seasonings category. The most popular kinds of sauces are mayonnaise - prepared with olive oil, yolk, water, and flavoured with vinegar or lemon juice - and mustard, made from the seeds of mustard plants and characterized by its intense flavour. The most renowned Italian mustards are those of Mantua and Cremona. The mustard from Dijon is particularly strong, while the variety from Orleans is sweeter. English mustards, obtained from the seeds of mustard plants together with water, sugar, salt, flour and spices, are similar to French mustards and even hotter.
Perfect when combined with a variety of foods, sauces and condiments can be used to season both simple and elaborate dishes such as sandwiches, meat, pasta and rice. Sauces and condiments can be made with a number of ingredients such as walnuts, basil (pesto alla genovese), chicory, rocket and cheese.
An essential addition to pasta and rice dishes, sauces are an indispensable element in the preparation of a tasty first course. The ingredients used in the making of sauces are wide-ranging, from vegetables to meat and fish.

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