Dessert with balsamic vinegar… Chi potrebbe pensare che l’aceto balsamico si sposi così bene con i dolci?
Chocolate, nougat, figs, ice cream, sponge cake are unexpected but perfect pairings with a quality balsamic.
To create these innovative confectionery products that take their cue from Italian pastry classics, we invited two master pastry chefs Mauro Morandin and Franco Cataruozzolo to study perfect combinations.
Mauro Morandin, master of leavening and a great experimenter, produces dark chocolate Pralines for us every year with our red-labelled Borgo condiment (in purity) . Chocolate and Balsamic play with acidity and sweetness in a perfect symphony of flavours and textures.
We convinced Master Cataruozzolo to vary his recipe of the Spanboccone with our Balsamico (orange label) instead of liqueur (original recipe) to discover a dessert that makes even the most demanding palates fall in love. The soft, stringy nougat (typical of Grottaminarda in the province of Avellino), the sponge cake and chocolate covering gradually reveal the acidity of the Balsamic in an elegant interplay of sweetness.
You can book your Balsamic Sweets in the autumn to receive them in the winter season.