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RITROVO SELECTIONS™
Organic Raspberry Balsamic Vinegar USDA Certified Organic A luxurious, rich blend of organic raspberry juice, just the right amount of cooked white grape must for body, and wine vinegar for a tart counterpoint. This vinegar has a gorgeous ruby color and a deep raspberry flavor that is perfect on spring salads, over grilled radicchio, drizzled over cheeses, or as an enhancement to fruit dishes. Pair with a gentler extra virgin olive oil like a Marino from Sicily or our Organic Trampetti from Umbria. For something exotic, try a dressing made with the raspberry vinegar and a fresh mint-infused olive oil! 1507BALS - 200 ml - 6/cs 1805BALS - 5 Liter - each Love this product? Check out these great recipes!
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Recipes
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Appetizers & Snacks
>
- Pepper Cheese Appetizer
- Fennel Pollen and Orange Peel Goat Cheese
- Crab Carpaccio
- Savory Slowcooked Balsamico Meatballs
- Chinese style BBQ pork
- Desiree's Delicious Candied Nuts
- Paul's Rocking Romesco Dip
- Toasted Pumpkin Seeds with a Kick
- Olive Oil Poached Scallops with Baby Lettuces and Red Currant Vinegar
- Pan-Seared Mushrooms with White Truffle Oil
- Bruschette
- Friselle Crostini with Fennel-Scented Tuna Pate and Lemon
- Myrtle Leaf Flatbreads with Fig, Gorgonzola and Organic Apple Balsamic
- Burrata with Heirloom Tomatoes & Ritrovo Aged Balsamic Vinegar
-
Pasta & Polenta Dishes
>
- Bucatini all’Amatriciana
- Pasta e Fagioli Frutti de Mare
- Ligurian Pasta with Chevre and Cundiun
- Orecchiette Farina Arsa Pasta with Peas, Carrots, and Controne Hot Pepper
- Tartufo Tagliolini
- Braised Treviso on Maranello Polenta
- Croxetti with Onion Brodo and Shaved Asparagus
- Lemon Trofie
- Passata Leggera
- Sauces - Condiments - Spreads >
-
Soups - Salads - Sides
>
- Not Your Mother's Mayonnaise-laden Tuna Salad
- Herb & Pistachio Farro Salad
- Burrata Spinach Salad with Citrus Balsamic
- Kale & Apple Balsamico Salad
- Baked Kale with Vero Lucano Seasoned Breadcrumbs
- Wild Mushroom Savory Bread Pudding
- Roasted Beets with Organic Apple Balsamic Vinegar
- Panzanella Salad with Organic citrus balsamic
- Confetti Potato Salad with Casina Rossa Fiori & Salt
- Melon Salad
- End of Summer Mosaic Salad
- Gluten Free Figurine Pasta with Tuscan Tomato Soup, Parmesan Crisp
-
Main Dishes
>
- poke
- Seared Fish with Orange Powder
- Banh mi
- Gamberetti with Lemon Trofie
- Roasted Duck Breast with Chanterelles, Apple Balsamic and Pickled Mustard Seed
- Balsamic Flank Steak with Grilled Salad
- Grilled Lamb "Lollie-Chops" with Controne Bean Salad
- Grilled Tiger Prawns & Sea Scallops Spiadino
- Grilled Wild Sockeye Salmon on Spring Salad
- Pine Nut Crusted Halibut
- Bacon-wrapped Halibut on Maranello Polenta
- Double Lemon Chicken
- Olive Oil Poached Beef with Piranske Soline Salt Flowers
- Roasted Pork Tenderloin
- Desserts >
- Cocktails/Refreshments >
- Breakfast/Brunch >
- Tips and Tricks
-
Appetizers & Snacks
>
- Blog
- Pairing Guides
Ritrovo Selections and Ritrovo Italian Regional Foods LLC
4231 West Marginal Way SW Seattle Washington 98106
Call toll-free: 1-866-RITROVO
4231 West Marginal Way SW Seattle Washington 98106
Call toll-free: 1-866-RITROVO
- Home
- Product Line
- 2018 Catalog
- Contact
-
Recipes
-
Appetizers & Snacks
>
- Pepper Cheese Appetizer
- Fennel Pollen and Orange Peel Goat Cheese
- Crab Carpaccio
- Savory Slowcooked Balsamico Meatballs
- Chinese style BBQ pork
- Desiree's Delicious Candied Nuts
- Paul's Rocking Romesco Dip
- Toasted Pumpkin Seeds with a Kick
- Olive Oil Poached Scallops with Baby Lettuces and Red Currant Vinegar
- Pan-Seared Mushrooms with White Truffle Oil
- Bruschette
- Friselle Crostini with Fennel-Scented Tuna Pate and Lemon
- Myrtle Leaf Flatbreads with Fig, Gorgonzola and Organic Apple Balsamic
- Burrata with Heirloom Tomatoes & Ritrovo Aged Balsamic Vinegar
-
Pasta & Polenta Dishes
>
- Bucatini all’Amatriciana
- Pasta e Fagioli Frutti de Mare
- Ligurian Pasta with Chevre and Cundiun
- Orecchiette Farina Arsa Pasta with Peas, Carrots, and Controne Hot Pepper
- Tartufo Tagliolini
- Braised Treviso on Maranello Polenta
- Croxetti with Onion Brodo and Shaved Asparagus
- Lemon Trofie
- Passata Leggera
- Sauces - Condiments - Spreads >
-
Soups - Salads - Sides
>
- Not Your Mother's Mayonnaise-laden Tuna Salad
- Herb & Pistachio Farro Salad
- Burrata Spinach Salad with Citrus Balsamic
- Kale & Apple Balsamico Salad
- Baked Kale with Vero Lucano Seasoned Breadcrumbs
- Wild Mushroom Savory Bread Pudding
- Roasted Beets with Organic Apple Balsamic Vinegar
- Panzanella Salad with Organic citrus balsamic
- Confetti Potato Salad with Casina Rossa Fiori & Salt
- Melon Salad
- End of Summer Mosaic Salad
- Gluten Free Figurine Pasta with Tuscan Tomato Soup, Parmesan Crisp
-
Main Dishes
>
- poke
- Seared Fish with Orange Powder
- Banh mi
- Gamberetti with Lemon Trofie
- Roasted Duck Breast with Chanterelles, Apple Balsamic and Pickled Mustard Seed
- Balsamic Flank Steak with Grilled Salad
- Grilled Lamb "Lollie-Chops" with Controne Bean Salad
- Grilled Tiger Prawns & Sea Scallops Spiadino
- Grilled Wild Sockeye Salmon on Spring Salad
- Pine Nut Crusted Halibut
- Bacon-wrapped Halibut on Maranello Polenta
- Double Lemon Chicken
- Olive Oil Poached Beef with Piranske Soline Salt Flowers
- Roasted Pork Tenderloin
- Desserts >
- Cocktails/Refreshments >
- Breakfast/Brunch >
- Tips and Tricks
-
Appetizers & Snacks
>
- Blog
- Pairing Guides
