How to Use Doniti
Two bottles. Two jobs.
Doniti is built around a simple idea: balsamic does many things, and one bottle cannot do everything well. The Flow is for cooking. The Finish is for finishing. They are not interchangeable. They are not just 'everyday' and 'special occasion.' They are tools for different moments in the same meal.
The Flow
The Flow is balsamic condimento — lower density, gentle acidity, designed to handle some gentle heat. Use it where balsamic melds into a dish:
- Roast vegetables. Toss carrots, brussels sprouts, or cherry tomatoes with olive oil, salt, and a tablespoon of The Flow before roasting.
- Deglaze the pan. After searing meat, pour a splash into the pan over lower heat and scrape up the fond. You have a sauce in thirty seconds.
- Whisk into vinaigrettes. One part The Flow, three parts olive oil, salt, pepper, teaspoon of Dijon and a squeeze of lemon.
- Marinate. Steak, pork, chicken thighs. Two hours minimum. Overnight is better.
The Finish
The Finish is denser, more concentrated, IGP-certified. Use it to elevate a finished dish.
- Drizzle over burrata with olive oil, flaky salt, and torn basil.
- Finish a pasta — a long-cooked ragu or a simple cacio e pepe — just before serving.
- Spoon over grilled steak off the heat.
- Pair with strawberries or aged Parmigiano.
- Try it on vanilla ice cream or gelato.
What not to do
Do not cook with The Finish - heat softens what makes it so special. Do not use The Flow over directly over open flames or ripping hot pans - it contains natural grape sugars which can scorch.
One cooks. One finishes. The Flow goes in. The Finish goes on. That's the system.