EMILIAN BALSAMIC:

Matured in high quality mixed wooden barrels

A selection of BALSAMICS  made from acetified grape must matured in high quality mixed wooden barrels using Solerna method of blending from our best Emilian tradition. Hence the products are of Premium Artisanal Gourmet Quality.

There is a range of products classiefied according to their various ageing durations. Along years refinement of Balsamic vinegar and grape juice in berrels of high quality woods ( oak, chestnut, mulberry, cherry, juniper) results in rich, assertive condiments with a warm brown, clear, sparkling color and a thick, fluid consistency. The aroma is penetrating and persistant.

SOLERA 12 MATURE

Ideal on mixed salads, raw or steamed vegetables, grilled meats, pickles and marinades. It can also be reduced over heat to create a wonderful reduction for a special sauce, omelettes, steamed and grilled fish.

CHICKEN CACCIATORE  (serves 4)

prep. 10 min. cooking 40/50 min.

4 boneless chicken breasts,125 gr. 500 gr.cherry tomatoes,halved, 1 red onion, cut into wedges,2 garlic cloves, finely chopped, 2-3 stems Rosemary,torn into pieces, 6 tablespoons red wine, 2 table spoons of  EMILIAN BALSAMIC  250 gr. dried linguini or fettuccine, parmasan cheese.

Arrange the ckicken breasts in a large roasting tin or ovenproof dich so that it lies in a single layer. Add the tomatoes and onion, then sprinkle over the garlic and Rosemary. Drizzle with the wine and EMILIAN BALSAMIC and add a little peper.

Bake in a preheated oven, 220C gas 7, for 20 minutes or until the onoins and chicken are browned and the juices run clear when the chicken is pierced with a skewer. Halfway though cooking, bring a large pan of water to the boil, add the pasta and cook for 8 - 10 min until just tender.

Drain the pasta and return to the empty pan. Slice the chicken breasts and add to the pasta with the onions, tomatoes and pan juces. Toss together and spoon into bowls. Sprinkle with a little Rosemary and top with grated Parmasan cheese, if liked!  ENJOY! (recipie Jacqui)

SOLERA 50 RESERVE ANTIQUE

Ideal on roasts and grilled meats, game, fish and seafood dishes, all cheeses, salads, cooked and raw fegetables, hors d'oeuvres, risottos, smoked meats, pasta dishes, soups, scrambled eggs and bacon, desserts, ice cream, yoghurt, and pastries.

SOLERA 100 MILLESIMÉ

Extraordinary on all salads, raw and cooked vegetables, all meats, game, fish and seafood dishes,  all types of cheeses - in particular Parmasan, canapés, soups, all desserts, fresh strawberries and fruit salads, pastries, and ice cream.  This  true elixir can  also be  sipped after a meal in quiet meditation.It is the most natural after-dinner digestive drink.

FRUIT BALSAMIC:

CHERRY BALSAMIC

It's subtle flavor adds a sansational kick to your favorite dressings and marinades, fruit salad, ice cream, cream desserts, porklion and Parmasan cheese.

CRANBERRY BALSAMIC

An all time favorite on game, roasted red and white meats, salads, steamed vegetables, fresh soft cheeses, yoghert, ice cream, fruit salads and pastries.

BLACKBERRY BALSAMIC

A taste of heaven when applied to meat disches, cheeses, salads, fruit and desserts.

POMEGRANATE BALSAMIC

Give an intresting taste to salads, steamed vegetables, game, roasts, cured meats, matured cheeses, yoghurt, fruit salad, cream cheese desserts, ice cream and pastries.

RASPBERRY BALSAMIC

Suprise your taste buds when adding this condiment to game, roasted red and white meat, bacon, salads, grilled fish, fresh soft cheeses, cream chees desserts, ice cream, fruit salads, yoghurt, pastries, and chocolate desserts.

FIG BALSAMIC

A gorgeous addition to salads, steamed vegetables, game, roasts, cured meats, omelettes, all cheeses, fruit salads, yoghurts, ice cream, cream cheese, desserts and chocolate deserts.

CITRUS BALSAMIC:

LEMON BALSAMIC

Use to perfect fish appetizers, salads, grilled, smoked ore steamed fish and even add to liquid when poching fish. Delicious barbecued meat, cured meat, frech cheeses frui and desserts.

ORANGE BALSAMIC

A delicacy on game fish appetizers, salads, paté grilled, smoked, ore steamed fish, seafood, barbcued meat, cured meat, fresh cheeses, fruit and chocolate desserts, ice cream and yoghurt.

SWEET BALSAMIC

HONEY BALSAMIC

This Balsamic adds a delicious and distinct mellow flavor to salads, roasts, seafood, poultry, vegetable dishes, all cheeses,fruit, yoghurt, pastries, ice cream,and desserts. It is not pasteurised and contains detoxifying prperties.

SAVOURY, HERBS AND SPICES BALSAMIC:

CHESTNUT BALSAMIC

Infuse a special flavor that is somewhat strong, to vegetables, fruit, meat and poultry.