Pickled Onions in Balsamic Vinegar of Modena PGI
€4,90
Availability:
In Stock
Only excellent ingredients from Emilia-Romagna for Cesarine's pickled onions in "balsamic vinegar of Modena PGI". 220 g.
The "borrettane" onions originate from Boretto, in the province of Reggio Emilia, and are considered an excellence of the gastronomic heritage of the Emilia-Romagna region in north Italy.
Small in size and with the characteristic flattened shape, they are golden yellow in colour and have an intense yet very sweet taste. In the traditional recipe for "cipolline borrettane", our Cesarine use another ingredient that is a symbol of Emilia-Romagna, the balsamic vinegar of Modena PGI. This perfect combination enhances the flavours of the onions and gives an irresistibly sweet aroma.
Ingredients: "borettane" onions, "balsamic vinegar of Modena IGP". (wine vinegar, cooked grape must) 20%, water, sugar, sea salt from Cervia. Contains sulphites. Gluten free.
Nutritional values: average per 100g energy 312kj/ / 74kcal, fat 0.2g of which saturated fatty acids 0g, carbohydrates 16g of which sugars 16g, fibre 2.8g, protein 0.8g, salt 0.80g.
Storage: after opening store in the fridge.
Production: produced in the factory of: Via dell'Unione Europea Z.I., San Vito dei Normanni (BR) - Italy.
The pickled onions with "Balsamic Vinegar of Modena PGI" from Cesarine are an indispensable ingredient for an Italian aperitif. Perfect to accompany a charcuterie board of cold cuts and cheeses, perhaps adding our artichokes in olive oil and Tuscan "Crostino".
They are a versatile ingredient that can be used in all sorts of recipes. The Cesarine suggest the most varied combinations to give an extra edge to your dishes: as a side dish for your Sunday roast, to accompany a hearty stew, or as an addition to traditional sauces. If you're making a quick lunch, they go together with sardines or canned tuna for a fuss-free but creative combination, or as part of a fresh seasonal salad.
They are a versatile ingredient that can be used in all sorts of recipes. The Cesarine suggest the most varied combinations to give an extra edge to your dishes: as a side dish for your Sunday roast, to accompany a hearty stew, or as an addition to traditional sauces. If you're making a quick lunch, they go together with sardines or canned tuna for a fuss-free but creative combination, or as part of a fresh seasonal salad.
