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Il Balsamico di Modena
Ingredients

Parmigiano Reggiano
Balsamic Vinegar Tradizionale di Modena
Put some marble-sized shavings of Parmigiano Reggiano on a large serving dish. Pour a small amount of extra aged Balsamic Vinegar Tradizionale di Modena on all of the shavings. Serve the shavings of Parmigiano Reggiano with toothpicks.
Tagliolini della Rocca
Ingredients (serves: 4)

300 g tagliolini egg pasta
24 courgette flowers
4 courgettes
1 Tropea onion
50 g butter
Parmigiano Reggiano
extra virgin olive oil
Balsamic Vinegar Tradizionale di Modena
Finely slice the onion and brown it in a saucepan with the olive oil and finely sliced courgette. Add the courgette flowers (without the pistil). Let them wilt slightly. Add salt and pepper to taste. Boil the tagliolini in a pot of salted water. Place the pasta in the pan with the courgette flowers and sauté with two spoonfuls of grated Parmigiano Reggiano, butter and four spoonfuls of Balsamic Vinegar Tradizionale di Modena.
Involtini Ghirlandina
Ingredients (serves: 4)

10 slices of pork loin
10 thin slices of smoked pancetta
10 sticks of Parmigiano Reggiano
flour
extra virgin olive oil
200 ml meat stock
Balsamic Vinegar Tradizionale di Modena
Roll up the meat slices with the pancetta and Parmigiano Reggiano then roll them in the flour. Fry them evenly in a well oiled pan. Add some warm stock, salt and pepper. Cover and cook over a medium flame for at least 10 minutes until all the liquid has evaporated. Add two spoonfuls of Balsamic Vinegar Tradizionale di Modena.
Salsa “La Bonissima”
Ingredients

2 carrots
300 g celery
300 g beans
2 glasses of wine vinegar
1 glass of extra virgin olive oil
200 g spring onions
1 yellow pepper
Balsamic Vinegar Tradizionale di Modena
Boil the cut carrots and celery with the stock cube, oil and wine vinegar. After about twenty minutes add the beans a little at a time along with the spring onions whole. Add the diced pepper after about ten minutes. Boil it for about five more minutes. Let it cool off in a porcelain or glass bowl. Add two spoonfuls of Balsamic Vinegar Tradizionale di Modena and mix. Serve as a sauce to put on boiled meat.
Il Balsamico di Modena
Mix some artisanal vanilla or hazelnut ice cream with a few drops of Extra Aged Balsamic Vinegar Tradizionale di Modena (we recommend using only extra aged vinegar).