Pairings:
Herbs De Provence Olive Oil, Lemon Olive Oil, Pesto Olive Oil, Savory Butter Olive Oil, Tuscan Herb Olive Oil
Suggestions:
Balsamic Glaze BBQ Sauce (Enhanced with Balsamic) Brown Butter Sauce Berries (Strawberries, Mixed Berries) Biscotti Chicken Pan Sauces Chocolate Cake Drizzle Cheesecake Topping Chimichurri Figs & Mascarpone French Onion Soup Fruit Compotes Greek Yogurt Bowls Ice Cream (Vanilla) Lentil Soup
Mascarpone Bowls Mushroom Bisque Peach or Pear Desserts Panna Cotta Pound Cake Ricotta & Honey Roasted Fruit (Peaches, Pears) Soups (General) Strawberry Shortcake Tomato Sauce Enhancer Tomato Soup Finisher Whipped Cream + Berries
Recipes: Estilo "Affinato" French Onion Soup
A deeply rich, classic French onion soup made even more luxurious with the sweet, velvety depth of Estilo “Affinato” di Modena. Perfect for cozy nights or as a company-worthy starter.
INGREDIENTS
4 large yellow onions, thinly sliced
3 Tbsp butter
1 Tbsp Olive Oil (Garlic or Tuscan Herb recommended)
2 Tbsp Estilo “Affinato” di Modena
2 cloves garlic, minced
6 cups beef broth
½ cup dry white wine (optional)
1 tsp thyme (fresh or dried)
1 bay leaf
Salt & pepper, to taste
Baguette slices
1–2 cups shredded Gruyère or Swiss cheese
INSTRUCTIONS
1. Caramelize the onions: In a large pot, melt butter with olive oil over medium heat. Add onions, a pinch of salt, and cook 25–30 minutes, stirring occasionally, until deep golden brown.
2. Deglaze: Add garlic and cook 1 minute. Stir in Estilo “Affinato” di Modena and wine. Scrape the bottom to lift all browned bits.
3. Simmer: Add broth, thyme, bay leaf, salt & pepper. Simmer uncovered for 20–25 minutes.
4. Toast the bread: While soup simmers, broil baguette slices until lightly crisp.
5. Assemble: Ladle soup into oven-safe bowls. Top each with toasted baguette and a generous handful of Gruyère.
6. Broil: Place bowls under the broiler until cheese is melted and bubbling.
7. Finish: Add a tiny drizzle of Estilo “Affinato” on top for extra richness before serving.
Estilo "Affinato" Balsamic Cheesecake (with Drizzle)
A creamy vanilla cheesecake with a stunning, glossy balsamic reduction made from Estilo “Affinato” di Modena. Sweet, tangy, velvety — a beautiful gourmet twist.
INGREDIENTS
Crust
1½ cups graham cracker crumbs
6 Tbsp melted butter
2 Tbsp sugar
Filling
24 oz cream cheese, softened
¾ cup sugar
3 eggs
1 cup sour cream
1 tsp vanilla extract
Balsamic Drizzle
½ cup Estilo “Affinato” di Modena
1–2 Tbsp honey (optional for extra sweetness)
INSTRUCTIONS
1. Make the Crust
1. Preheat oven to 325°F.
2. Mix graham crumbs, melted butter, and sugar.
3. Press firmly into a 9-inch springform pan.
4. Bake 8 minutes. Let cool.
2. Prepare the Filling
1. Beat cream cheese and sugar until smooth.
2. Add eggs one at a time.
3. Add sour cream and vanilla; mix until just combined.
4. Pour into crust.
3. Bake
1. Bake 50–60 minutes, until center is mostly set.
2. Turn off oven, crack the door, and let cheesecake rest 1 hour.
3. Refrigerate at least 4 hours or overnight.
4. Make Balsamic Drizzle
1. In a small pot, simmer Estilo “Affinato” for 8–12 minutes until thickened.
2. Stir in honey if desired.
3. Cool fully.
5. Serve
1. Drizzle balsamic reduction over each slice.
2. Top with strawberries or blackberries for extra color.