Oysters with Rosa Rosè Wine Vinegar

Oysters with Rosa Rosè Wine Vinegar

12 oysters
1 celery stalk
1/2 red onion
1/2 raw beetroot
1 tablespoon honey
2 tablespoon Rosa Rosè Wine Vinegar
1 tablespoon olive oil

Suggested match

Rosa

Rosè Wine Vinegar

cad.

Method

Open the oysters and keep them cool.

Mix honey with the rosè wine vinegar and oil.
Finely grate the onion, beetroot and celery.

Place a tip of celery, some beetroot and red onion in each oyster.
Dress with the freshly prepared sauce.

For special moments.
Try them with this recipe

Discover the range

For special moments.
Try them with this recipe

Our finest vinegars bear the names of our ancestors and come in two different categories:
The "dense" vinegars — Emilio Gold, Emilio Silver and Bianca — creamy in texture due to the high density of grape must, matured in wooden barrels.
The "aged" vinegars — Antonio Gold and Giuseppe Silver — left to mature in wooden barrels for many years.

Discover the range

Emilio Silver

Balsamic Vinegar of Modena PGI

Emilio Gold

Balsamic Vinegar of Modena PGI

Giuseppe

Aged Balsamic Vinegar of Modena PGI

Antonio

Aged Balsamic Vinegar of Modena PGI

Bianca

Sweet White Vinegar

Rosa

Rosè Wine Vinegar

Lucia

Rice Vinegar Dressing with Concentrated Grape Must

Carmela

Apple Cider Vinegar Dressing

Other recipes with Rosa.

Rosè Wine Vinegar