White Condiment Pearls are small spheres of soft consistency which enclose the finest white balsamic, preserving its bittersweet and fresh taste intact and concentrating its rich scents and aromas into a harmonious symphony of flavors.
They constitute an original and innovative way to add flavor to your dishes, enriching the taste of white meat and fish, finger foods, salads, appetizers, vegetables and fruits, ice cream, and sweets. White Condiment Pearls could be used both in haute cousine and in everyday’s cooking, to prepare something extraordinary for un unforgiveable dinner with friends and family.
Balsamic Pearls are small spheres of soft consistency which enclose the finest balsamic vinegar, preserving its exquisite taste intact and concentrating its rich scents and aromas into a harmonious symphony of flavors. The Balsamic Pearls embody an innovative way to serve a classic and authentic Italian product. Having an appearance similar to that of caviar, these small gems of pleasure allow both the palate and the spirit to indulge.
They have a strong yet sophisticated impact, perfect to enhance gourmet and fine gastronomy. They constitute an original and inventive tactic to add character and flavor, enriching the taste of meat and fish, finger foods, appetizers, vegetables and fruits, ice cream, and sweets. Balsamic Pearls are an exceptionally modern concept that are placed at the peak of haute cuisine, acting as a valuable tool for chefs while delivering a refined taste of the Italian culture and tradition.
Balsamic Vinegar of Modena I.G.P. Terra del Tuono Linea Silver is characterized by a light and fresh taste, it releases a pronounced volatile acidity, a slightly aggressive taste is perceived on the palate.
It has a strong scent and a good acidity, it is used to enrich carpaccio, pinzimoni, fresh salads.
It can be added at the end of cooking to flavor dishes of shellfish, lamb chops, chicken breasts and lean red meats.
It is suitable for preparing cooking grounds for game and poultry. Excellent on appetizers and hors d’oeuvres, it goes well with all white meats.
Sherry is the most popular Spanish fortified wine, which takes its name from the small town of Jerez de la Frontera in Andalusia. The wine begins to be made in the same process as other wines and undergoes a strong fermentation, after which it is placed in wine cellars (bodegas). The wine is aged in a series of barrels, made from a different type of wood, and fortified with brandy. The sherry vinegar from the aged harvest is produced by the slow fermentation of sherry wines in oak barrels (soleras). This strong vinegar combines wonderfully with walnut oil in mixed salads. It is ideal for caramelizing beef livers or to enrich sauces for white meats and poultry.
Blending knowledge with experience and meticulous care in choosing our grapes, we produce our real red vinegar, boasting a deep rosy color and incomparable clarity. The nose is intense but pleasant, as expected of quality vinegar. Its taste is intense yet elegant, rich yet not at all aggressive.
As a cooking staple, vinegar is as versatile as can be. Either as the lead or a supporting character, it's extensively used in pickles, red sauces and marinades. In Greece, beets or lentils are never served without at least a few drops of quality vinegar – or more to taste.
PAN Apple Vinegar is created with double fermentation of Greek apples from select varieties. Ethyl alcohol is created during the first stage of alcoholic fermentation, followed by the second stage of acetic fermentation, same as in the production of wine vinegar. Its bright golden color and distinct aromas are of course reminiscent of ripe apples, while its taste combines elegance with richness and a long finish.
Its mild character makes it an ideal choice for fish marinades, dressings for fruit-enriched salads, and white sauces served with fish or poultry.
With its clear, golden amber colour, its attractive nose, where the fresh aromas of the vinegar are accompanied by notes of dried raisins, and its delicate taste, genuine white PAN vinegar is an excellent ambassador of its category.
Use it wherever you need the aromas and flavour of genuine vinegar, but don't want to alter the colour of your ingredients. For example, in classic vinaigrettes for green salads, in white sauces such as hollandaise sauce, in pickles, in soups, in cooking with meat, fish or poultry, and in dozens of other preparations.
