May 26, 2013


Recipes ›

Bring some home

Our customers ♥ our balsamic glaze and we ♥ our customers.

Bought a bottle from a local restaurant - best Balsamic we have found. T. Farney, CO

We love your Mandarano Balsamic Glaze so much, it is incredible. I could drink it. We have tried it on absolutely everything. My husband loves it too, but I am truly addicted. We are starting to take it out when we go out to eat. What can I say, it is the best!   Bev, RI 

I am so THRILLED with the glaze. It has become a staple in the pantry. I expect a long and tasty relationship with you.  W. Brody, Art of Food TV, CA

Loving the Balsamic Glaze and have shared it at dinner gatherings with lots of lip-smacking smiles of gastronomic appreciation!  K. Cronin, PA

So simple, but such a powerful flavor.  J. Kovaks, NY

Your glaze is far superior than any other we have tried.  K Cubalchini, IL

Frankly, I don't have time to cook elaborate meals but I like to eat flavorful dishes. This sauce just did it!!! Thanks for your creation!! It makes some of us happy to cook again.  M. LaValvo, CA

This is such a wonderful product! Our family and guests just love it. This is my second case! Thank you!  D. Kroska, MN

Just wanted to tell you how awesome that balsamic is; just received it the other day and last night used it on our salmon and oven baked sweet potato fries - incredible - could have just sat there and dipped into the entire bottle.  B. Fell, DE

My brother in-law hates brussel sprouts. He tried one with your glaze to appease me. His comment, "it even makes brussel sprouts taste good." We also no longer use any steak sauce at our house, best on flank steak.  M. Walsh, MN

I've started using it in everything I cook - chicken, tofu, baked potatoes, steak, etc. The sauce is absolutely delicious.... everyone who tries it goes away happy. The flavor of the balsamic with everything else you combined into it makes it very special. S Murray, TN

As my daughter puts it, "This stuff is banging on fresh veggies and wild duck!"Edd, CT

Your glaze is superb! We have had it on salmon, grilled chicken, and I put it on my strawberries with a touch of really good cream – absolute heaven.  B. Thelander, WA

Janet, we love the Balsamic Sauce. It is really great. In fact we would like to give some to friends and to the Chef here at Toscana Country Club. Send us another box of 12, please …  R. Tonkin, OR

I really like your Glaze. I’m not a great cook and the glaze makes it easy to “dress-up” my entrées. Makes it look like I really know what I’m doing.  Marcia, IL 

We just received our order of your sauce and WOW!!!!...THAT is the same sauce I had on a steak in Modena.  Joe/ Florida

Mary and I just used up the last of the balsamic glaze! My gosh that stuff ROCKS!!! I want to buy a case of 12 from you.  M. Wilson, WA 

My task now is to spread the word and the glaze!  I. Thompson, CA

I'll confirm that Mandarano Balsamic Glaze is great. We use it as a light coating glaze on Calamari. J. Dunlop, FL

My Mom got this Friday! I couldn't believe she got this so quick. She loves it and it raving about it to everyone! Thanks for you wonder product and service!  E. Brown


Buy Now

Balsamic and Sun-Dried Tomato Conchiglie

The following is fromMy Gourmet Connection


Balsamic and Sun-Dried Tomato Conchiglie

Every so often we find a time-saving ingredient that delivers outstanding flavor to a recipe with very little work on our part. This pasta side dish gets its signature flavor from a ready-to-use balsamic reduction that's quickly becoming a new favorite for us. It has a rich, aged balsamic flavor that stands up beautifully to the intensity of the sun-dried tomatoes and fresh basil in this recipe. Be sure to see our notes for more information.

Balsamic and Sun-Dried Tomato Conchiglie
Save this recipe to your Ziplist recipe box
  • Ingredients:
  • 8 ounces conchiglie rigate (shell pasta)
  • 3 tablespoons extra virgin olive oil
  • 1/3 cup onion, finely chopped
  • 4 cloves garlic, very finely chopped
  • 1/2 cup low sodium chicken broth
  • 1-1/2 tablespoons tomato paste
  • 3 ounces julienne-cut sun-dried tomatoes
  • 1-1/2 to 2 tablespoons Mandanaro Balsamic Sauce (see notes)
  • Salt and freshly ground black pepper
  • 1/3 cup chiffonade of fresh basil

Bring a large pot of salted water to a boil for the pasta.

In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until soft and translucent, 2 minutes, then add the garlic and continue cooking until fragrant, 2 minutes longer.

Stir in the chicken broth, bring the mixture to a simmer, then add the tomato paste and combine until smooth. Add the sun-dried tomatoes and continue cooking, stirring frequently, until the tomatoes are plump and soft, 3 to 4 minutes. Add the balsamic sauce, season to taste with salt and pepper and remove from the heat.

Cook and drain the pasta according to the package directions, then add it to the sauce. Combine well and allow to cool for 5 minutes before adding the fresh basil. Serve family style.

Makes 4 side dish servings

Mandarano Balsamic Glaze and Sauce 
Mandarano Balsamic Glaze and SauceMade in Modena, Italy using a 400-year-old family recipe, Mandarano Balsamic Glaze and Sauce is a top quality balsamic vinegar reduction that's perfect for enhancing a wide variety of foods from pasta to vegetables to filet mignon.

We've often made our own balsamic reductions, and the process, while easy, is somewhat time consuming. It's also not overly economical, because to achieve a balanced flavor that isn't too acidic you need to start with a relatively good quality balsamic.

We found the Mandarano sauce to have that perfect sweet-tart balance of flavor. It also has a rich, syrupy consistency that makes it good for a variety of uses, from glazes to salad dressings, so we'll be keeping it on hand in our kitchen from now on.

Besides using it in this pasta dish, we've also brushed it onto fresh green beans before roasting and made a quick pan sauce for seared pork medallions by adding it to the accumulated juices along with a splash of cream.

Some other ideas we plan to try: drizzle onto homemade pizza, brush onto grilled steaks just before serving, use as a garnish for soups and salads, drizzle onto artisanal cheese, top vanilla ice cream with fresh strawberries and basil.

Tony Mandarano
Tony Mandarano


Leave a comment

Comments have to be approved before showing up.