Italian Pride

by | Dec 14, 2021

Emilian puff pastry stuffed with mozzarella di bufala of Campania and the “Gold Label” balsamic vinegar, tomatoes and basil pesto with the Traditional Balsamic Vinegar of Modena Affinato.

The “Gold Label” balsamic vinegar with its aromatic cherry notes performs in a sublime way for the filling, while the fruity and delicately sweet Traditional Balsamic Vinegar gives a perfect equilibrating touch to the various flavors of this 100% Italian recipe.

Cooking time: 1,5 h

Ingredients for 2 portions

Puff pastry:

Basil pesto:

  • 70 gr Basil
  • 70 gr Extra Virgin Olive Oil
  • 50 gr Parmigiano Reggiano
  • 30 gr Cashew
  • 1 Garlic Clove
  • 2 gr Salt


  • 200 gr Vine Tomatoes
  • 2 Bay Leaves
  • Extra Virgin Olive Oil to taste


Prepare the filling of the pasta. Use a kitchen robot to blend the mozzarella along with the “Gold Label” balsamic vinegar.

Mix the flour, eggs and salt in a bowl. Knead out the dough until it becomes homogeneous and compact. Cover the dough and leave it to rest in the fridge for 30 min. Afterwards, roll out the dough in a thin puff. Use an 8-10 cm pastry cutter to cut out circles of the pasta. Stuff, fold and seal the pasta. Leave in the fridge.

Basil pesto:

Mix all the ingredients in a kitchen cutter or a blender. Blend until the mixture becomes creamy.


Clean the tomatoes, cut an X in the bottom of each tomato with a knife. Season the tomatoes with salt, oil, bay leaves and place them into a pot adding a glass of water. Cover the pot and cook over high heat until the mixture arrives to the boil. Press the tomatoes with a skimmer and cook for other 15 min. Turn off the heat, filter the mixture you have obtained. You will be able to feel an intense fragrance of tomatoes and bay leaves.

Cook the stuffed pastry in abundant salted water. Season with the tomato water, basil pesto, parmigiano scales and a drizzle of the Traditional Balsamic Vinegar of Modena DOP Affinato that will give a perfect final touch to this 100% Italian recipe!


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