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Chefs’ Tricks and Recipes for Cooking with Balsamic Vinegar

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Balsamic Vinegar of Modena is a condiment that has a truly important characteristic: the capacity to enrich both hot and cold dishes with a multifaceted flavor, all to be discovered. The very fact that it can adapt and enrich both first and second courses, as long as side dishes, sweets and desserts is an absolutely unique quality in the world. For that reason, many Chefs choose it for their culinary preparations, including delicious tastings and typical dishes of Modenese tradition, to present those as the real pieces of art.

If you have the desire to make an incredible dish, you must first of all know the product well and know how to choose the best bottle on the market to get the most out of your efforts. Before even putting yourself in the kitchen and cooking with Balsamic Vinegar of Modena, in fact, it is essential to make a clear distinction between the Traditional Balsamic Vinegar of Modena PDO and the Balsamic Vinegar of Modena PGI, to understand which one best lends itself to your intent.

Supply to always keep in the pantry: PDO or PGI?

As we have already explained it in the article “Balsamic Vinegar of Modena PDO or PGI? Our Guide”, the correct use of the product is the key element to give the maximum flavor to the dish. That is because the difference between the PDO and PGI Balsamic Vinegars can be fully appreciated only through appropriate use.

For your pantry, the choice between Balsamic Vinegar of Modena PGI and Traditional Balsamic Vinegar of Modena PDO should never be based on the mere search for the “best” Balsamic Vinegar available on the market, but on the culinary goal you want to achieve. If the intent is to cook hot dishes, a good bottle of Traditional Balsamic Vinegar of Modena PDO is preferable, in order to fully enhance its balsamic notes. If, on the other hand, the goal is to season salads and vegetables, Balsamic Vinegar of Modena PGI will certainly prove to be more suitable, not only for taste but also for your wallet.

A correctly used Balsamic Vinegar of Modena transforms even the most ordinary dish in something unforgettable: try to replicate these recipes of the Chefs from all over the world!

Two Extraordinary Dishes: Try to Cook with Balsamic Vinegar as a Real Chef!

Beef Fillet Glazed with Balsamic Vinegar of Modena PGI – Gordon Ramsay

From a world-renowned chef, known for his culinary mastery and his talent for creating exceptional dishes, comes one of the most appreciated recipes: Beef Fillet Glazed with Balsamic Vinegar of Modena PGI. The procedure consists in browning the fillet, preparing the glaze and final cooking in the oven. The result is a tender delicious beef fillet, enriched by the sweet and aromatic glaze. Once the fillet is sliced ​​and placed on a plate, it is accompanied with a selection of grilled vegetables or creamy mashed potatoes. The tender meat, combined with the sweet and aromatic notes of the Balsamic Vinegar of Modena PGI, will guarantee an unprecedented experience on the palate.

Amatriciana “alla Modenese” – Massimo Bottura

Italian cuisine is rich in culinary traditions, but every now and then a talented chef manages to surprise us with a unique reinterpretation of a classic. This is exactly what Massimo Bottura, renowned chef and creative mind behind the Osteria Francescana restaurant in Modena, has done with his Amatriciana alla Modenese recipe. To prepare it, you need to cook the excellent guanciale until it becomes crispy, then remove the excess fat. Then stew the onion in the guanciale fat until it is soft and sweet. Add the Traditional Balsamic Vinegar of Modena PDO Extra Vecchio to give a touch of acidity and sweetness to the dish, then the San Marzano tomatoes and the tomato pulp, leaving it to cook until the sauce gets thicker. Finally, add the browned guanciale and continue cooking to blend the flavors. Separately, cook the pasta and, once ready, stir it into the sauce with grated Parmigiano Reggiano and Roman pecorino. Finish by garnishing with the remaining crispy guanciale.

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