Sweet ‘n’ sour Borettane onions cooked in balsamic vinegar of Modena and extra virgin olive oil. Excellent either hot or cold as a starter or an aperitif. They are also used in buffets or as a side dish for recipes with balsamic vinegar, such as cutlets or fillets. We can heat them up with their preserving liquid until it dries out to obtain a caramellised side dish. Also excellent eaten with grilled or boiled meat or with fish.
Crunchy chopped fresh vegetables (plus artichokes, button mushrooms, olives, and capers) in vinegar and sunflower oil.
Perfect for hors d’oeuvres, rice salads, pasta salads, seafood salads, and side dishes.
Baby onions pickled in sweet and sour raspberry vinegar. Ready to serve.
Perfect with cocktails, for hors d’oeuvres, for buffets, and for preparing canapés, shish kebabs, and side dishes.
Baby onions of Boretto cooked in a sweet and sour sauce made with balsamic vinegar.
Ideal as an hors d’oeuvre or a side dish for cutlets, poached or grilled meat, or seafood. Excellent either warm or cold.