Cafe Juanita Menu

My second favorite from this family - Cherry Balsamic has a depth of flavor and a mild sweetness. I have had the pleasure of visiting this Acetaia and serving their fabulous D.O.P balsamic for many years. This vinegar has been aged far beyond 25 years, in old family barrels, all cherry wood, which have conferred it an extraordinary quality, unfolding in its full dark intense color, in its wide and persistent scent and in its full bodied and harmonic taste, more fruity than acid. Perfect with 30 month Parmigiano Reggiano, panna cotta, foie gras or roast chicken.

True Italian pignoli from the Italian Stone pine are head and shoulders above the Russian (Chinese exports) that flood most markets. Use sparingly, these pine nuts pack great flavor. Lightly roasted to release their flavor- do not over cook!

We hear this is hard to find. We would love to share, for all your baking needs.

It’s the richest, because it is aged for at least one year ( up to 7 years) in refrigerated silos. The starch is more stable and flavor enhanced. Acquerello has the nutrients of brown rice and the easiness to cook of white rice, Acquerello brings together the best from both rices. The aging means the starch is stabilized, thus the rice grain will release less starch during cooking and will increase liquid absorbtion.GF

2019 harvest.Frescobaldi Laudemio extra virgin olive oil has been made since the mid 1980's by a small consortium of the finest olive crus with a strict set of standards and two separate tasting panels to select only the finest oil. It is a blend of three olive varietals: Frantoio, Moraiolo and Leccino, and is the epitome of a Tuscan olive oil. It's robust with bold aromas of freshly mown grass and notes of artichoke and green olive. The oil is well-balanced with a pleasing bitterness, round fruitiness and a lingering finish of pepper. A medium to robust intensity olive oil.

We love noshing on the King of cheeses with a glass of Prosecco, Champagne or... the list goes on and on. (GF)