Carandini is partnering with a family-owned pasticceria, Olivieri 1882, to launch a new seasonal variety: Panettone con Aceto Balsamico di Modena (Balsamic Vinegar of Modena PGI).
The limited edition cake combines two Italian culinary traditions, resulting in a holiday cake featuring a balsamic cream filling made using Carandini’s Emilio Balsamic Vinegar of Modena PGI.
Based in the Italian province of Veneto, Olivieri 1882 is a sixth-generation bakery, creating leavened holiday cakes such as panettone.
Pastry chef Nicola Olivieri uses a 130-year-old family recipe to create a panettone with no preservatives and hand-selected raw ingredients. A four-day production process, two of which are dedicated to its natural fermentation, results in a rich panettone due to its long-rising techniques.
Similarly located in Northern Italy, Carandini, one of Modena’s oldest families, has been producing hand-crafted balsamic vinegars using traditional family methods since 1641.
The Emilio Balsamic Vinegar of Modena PGI is a high-density vinegar that contains 60 percent grape must. Featuring a mahogany color, the versatile product has a subtle acidity and sweetness to Olivieri’s staple panettone recipe.
The limited edition cake will be available for nationwide shipping at olivieri1882.com.
Consumers can purchase Carandini’s products – including the newest iteration of its Italian Cheese Dressing with Balsamic Vinegar, available at Whole Foods and Fresh Market stores. To view the full story from The Shelby Report, click here.
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