Sautéing brings out the sweetness of whole cipollini, while Agredolc glaze adds a complementary sour note. Serve these hot or at room temperature as a side for grilled steak or roast poultry. Or enjoy them on top of crostini spread with fresh goat cheese.
Why compromise great fresh oysters with just an okay vinegar? The Sec (Dry) Cava Vinegar of Agustí Torelló Mata is as good as the wine you are going to drink with the oysters, and makes the perfect pairing.
In this simple, wonderful recipe, the soft acidic and stone-fruit tones of the Espelt Moscatell Vinegar go beautifully with the sweet richness of the scallops. Serve as a first course of two scallops over arugula salad.