Recipes

Modena Appetizer

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.


Ghirlandina Rolls

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.


“La Bonissima” Sauce

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.


San Giovanni Ice Cream

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).