July 29, 2013

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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


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Scallops with Spring Onion Purée and Black Truffles

The following recipe is a guest post from one of our wonderful guest bloggers, Anna Savino. Anna is a Californian expat living in Piemonte, Italy. She works as a travel planner, English teacher and collaborates with a well known Barolo producer. For more fun stories about Piemontese life we recommend you follow her blog. Enjoy!


Even after 8 years of living in Piemonte Italy, I am still surprised by exhilarating new food and wine experiences daily. At our friend's wedding this Saturday, we started talking to the father of the bride, a truffle hunter in the area. He got so excited telling us about his recent finds, that he left the ceremony to go home and bring us more than 1 kilo of fresh black summer truffles! La dolce vita!

My area is especially known for its prestigious white truffles from Alba but also its black truffles in both winter and summer too. Traditional recipes are typically heartier dishes like tajarin egg pasta with butter and truffles, fried eggs with truffles or raw meat topped with shaved truffles which would obviously be paired with our elegant Barolos. But in this summer heat, I wanted to make something a bit lighter. I found a great recipe from Joyce Goldstein's Antipasti book and got started with a glass of G.D. Vajra N.S. Della Neve Sparkling Rose.
Seared Scallops On A Bed Of Spring Onion Purée With Fresh Shaved Black Truffles
  • 6 tablespoons extra virgin olive oil
  • 10 spring onions (white part only)
  • 1 ounce of fresh black truffle chopped
  • 2-3 tbs black truffle or black truffle oil to taste
  • 18 sea scallops, foot muscle removed
  • Fleur de sel
  • Minced chives or parsley for garnish
1. In a large sauté pan heat 3 tbs of olive oil over low heat. Add onions and sauté for 8 minutes.
2. Add a few tbs of water and continue to cook for about 8-10 minutes longer until onions are nice and soft.
3. Remove from the heat and purée in a blender until smooth. You should have about 2 cups.
4. Stir in the chopped truffle into the purée and keep warm.
5. In a large nonstick sauté pan, heat the remaining 3 tablespoons of olive oil over high heat.
6. Add the scallops and sauté turning once, until golden on the outside and just opaque at the center for about 4-6 minutes total.
7. Divide the onion purée evenly among warm salad plates, top with scallops and sprinkle the fleur de sel and garnish. Serve warm.
I didn't quite follow the recipe as I used only 6 large scallops and still used about an ounce of fresh truffle. I didn't add any additional oils or paste but just added some salt to the purée. It was an easy and impressive Italian appetizer recipe. I also whipped up a flatbread pizza with swiss cheese, grated pecorino, salt, pepper and of course truffles!

Guest Blogger
Guest Blogger


1 Comment


July 31, 2013

Great Anna !
Nice post, great recipe and unforgettable food experience

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