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How to Make an Aperitif with Balsamic Vinegar

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As spring approaches, everything becomes more colorful and lively: the warm season brings with it a lot of good humor and a great desire to spend more time with friends. Do you want to entertain them with taste, organizing an aperitif that is a little more refined than the usual chips and peanuts? Try appetizers with Balsamic Vinegar of Modena, or even better an aperitif with Balsamic Vinegar of Modena as the main ingredient!

If the idea seems brilliant to you, but you really don’t know how to put it into practice, continue reading the article!

“La Vecchia Dispensa” team offers you quick and very simple preparations, able to make a good impression and tempt even the most demanding guest.

Ideas for an Aperitif with Balsamic Vinegar of Modena

Balsamic Spritz

From an idea of ​​Bruno Petronilli and Marco Latini comes the “Made in Modena” spritz. Here are all the ingredients you will need: Pink grapefruit (1 clove), Cane sugar (1 teaspoon), Grappa (3 cl), Fresh organic pomegranate juice (3 cl), Balsamic Vinegar of Modena IGP (1 teaspoon), Rosé Champagne (3/5 cl). For the preparation, it is necessary to cut a pink grapefruit wedge into three pieces, lightly crushed in the glass together with a teaspoon of cane sugar. Add the grappa. Then add our best Balsamic Vinegar of Modena IGP and mix it all together with the pomegranate juice. We are going to pour the mixture into a large wine glass, which will be then filled with a Rosé Champagne.

Canapés with Salmon and Balsamic Vinegar Pearls

To prepare these delicious canapés and conquer everyone during your perfect aperitif with Balsamic Vinegar of Modena, you need toast, butter, white onion, sliced ​​salmon, our Balsamic Vinegar of Modena PGI pearls and chives. Start by lightly toasting the slices of bread until they are golden brown and crispy and divide the slices into 4 parts (squares). Spread a light layer of butter on each square and add a bit of previously chopped white onion, a slice of salmon and a few pearls of Balsamic Vinegar. When plating, add a small tuft of chives that will give color and beauty to the dish.

Caprese on a Focaccia with a Veil of Balsamic Vinegar

Caprese is a hymn to summer, thus it certainly could not be missing during a good aperitif with Balsamic Vinegar of Modena! For its preparation, you need ripe cherry tomatoes, fiordilatte mozzarella, fresh basil or rocket leaves, dried oregano, extra virgin olive oil, Traditional Balsamic Vinegar of Modena PDO, 1 focaccia, salt and pepper. The preparation is very simple: start by cutting the cherry tomatoes into two parts and the mozzarella into slices. Then cut the focaccia into slices and heat it slightly in a pan or even better on the grill. Arrange the mozzarella, cherry tomatoes and basil leaves on each slice of focaccia, alternating the ingredients and overlapping them. Once the preparation is over, sprinkle with oil, oregano and rocket. Once salted and peppered to taste, add a few drops of Traditional Balsamic Vinegar of Modena PDO for a gourmet touch!

Baskets of Mortadella, Mozzarella and Balsamic Vinegar

For this bomb of flavor, you don’t need many ingredients: two slices of mortadella, a fiordilatte mozzarella (you can also use buffalo mozzarella if you prefer), 4 or 5 pearls of Balsamic Vinegar of Modena IGP and a sprinkle of chopped pistachios. Arrange the mortadella on the plate giving it the shape of a basket. Place some mozzarella cubes and a few pearls of Balsamic Vinegar in the center. Finally, decorate as you prefer with chopped pistachios.

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