The "Silver Seal" has peculiar characteristics. It is used more in its raw form, and less in cooking, due to its softer and sweeter nature.
This personality makes it more suitable for pasta and rice dishes, soufflés, risottos, sauces, and light cooking.
It has a strong fragrance, a little on the sweet side, and its acidity is richer and thicker.
It is perfect for use as a raw addition to mayonnaise, or in sauces for fish and boiled meat, in vegetable risottos or with scampi, in rich and noble pasta dishes, with fillet of beef duck livers.
Its volatile acidity is masked by its fixed acidity, and a sweet and lasting whole taste sensation will make you appreciate its fragrance and after taste. More....