Product description Emilio & Bianca win Self’s Pantry Awards 2024 Emilio Balsamic Vinegar of Modena has garnered praise for its well-rounded flavor and practical packaging. Testers hailed it as the ultimate salad dressing essential, impressed by its harmonious taste and inventive design. One enthusiast enthusiastically remarked, "It has a delightful sweet, fruity aftertaste that complements the savory notes of balsamic perfectly." Bianca Sweet White Vinegar With its refreshing lightness and versatility, Bianca won testers over with its ability to enhance both savory dinners and sweet desserts. Skepticism turned to admiration as one tester shared, "I used it to cook potato wedges and have been drizzling it over salads, and it’s absolutely delicious." Its delicate sweetness intertwined with classic vinegar tang adds a unique depth to both savory dinners and sweet desserts, leaving a lasting impression with every taste. Bianca Sweet White Vinegar is an iconic product in Carandini which has been mentioned in the New York Times as "This Multifaceted Vinegar Is Going Places" Carandini Bianca Sweet White Vinegar can take the place of white balsamic, but it also works wonders for savory seafoods and even as the base of a nonalcoholic drink. Years ago, in response to the demand for sweet vinegar that wouldn’t stain lettuce, producers introduced white balsamics. Most are made from the cooked, sweet unfermented must of white grapes, the basis for genuine balsamic, with white wine vinegar and, often, sugar added. Now Carandini, a centuries-old producer of balsamic vinegars in Modena, Italy, has introduced a sweet white vinegar made from white grape must and wine vinegar. They do not call it white balsamic. But it provides a tart yet syrupy condiment for enhancing the sweetness of seared scallops, to drizzle over cheese or to season slices of ripe peach. Pour an ounce of it over ice in a wine glass, add a couple of ounces of sparkling water and a lemon twist and you have a really lovely mocktail. ----By Florence Fabricant in New York Times Summer Panzanella A simple dish that can be enriched with any ingredient—vegetables, fruits, cheeses, cured meats, sauces, or herbs. Mixed tomatoes, cucumbers, Tropea red onions, capers, stale Tuscan bread, basil, peaches, pine nuts, EVO oil, salt and pepper, brown sugar, white seasoning. Beet rice with red shrimp and Bianca Sweet White Vinegar Prepare the raw red shrimp by cleaning them and seasoning lightly with a drizzle of oil, Bianca Sweet White Vinegar, a pinch of black pepper, and lemon zest. Stir and set aside. In a saucepan, toast the rice for a few minutes, stirring constantly. Deglaze with a little white wine and let it evaporate. Start adding the shrimp stock a little at a time, stirring constantly. Continue to cook the risotto, adding broth as it is absorbed, for about 16-18 minutes. Halfway through cooking, add the beet puree and stir well, taking care to maintain an even, bright color. When the risotto is al dente, turn off the heat and stir in a knob of butter and a dollop of Bianca Sweet White Vinegar. Beef Tagliata with Chimichurri and corn on the cob and Bianca Sweet White Vinegar Combine chopped shallots, chili, garlic, Bianca Sweet White Vinegar, oil, and 1 teaspoon of salt in a medium bowl. Let it stand for 10 minutes. Mince the coriander, parsley, and oregano. Transfer all the ingredients to a bowl. Brush the corn cobs with oil and bake them in the oven at 392°F for 25 minutes. Prepare the beef steak by cooking it on high heat for 4 to 5 minutes per side. Serve the meat and the sliced corn on the cob with the Chimichurri sauce. We operate an advanced biological purification system to treat wastewater. Turning production waste into valuable resources wherever possible. We have made our Scandiano plant energy self-sufficient and with it all our production. Every day We continue to commit ourselves to supporting the protection of our planet. We value our employees and we are committed to fostering a safe and supportive work environment.
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