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.
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.