Chef Marcelo Kullish, owner of Azai Transespacio Culinario in Buenos Aires, Argentina. Marcelo shows us 3 variations of Caprese - all finished with Mandarano Balsamic Glaze.
He was curious about the plastic squeeze-bottle; we explained it was so you can make designs and control the flow. Ahhh...he took right to it!
Azai specializes in South American cooking classes for Tourists in Spanish & English. www.espacioazai.com.ar
More recipes and suggested uses are on our site: http://www.balsamicsauce.com
Well done Frank !!!! Really good. Thanks. Bye, MK
dctrnoone 2 years ago