Gyoza pasta stuffed with black olives, basil, vine tomatoes concassè, Balsamic Vinegar and pecorino. The syrupy and intense Organic Balsamic Vinegar Red Label is the strength and the peculiarity of this recipe. It is the perfect ingredient in this marriage between Asia and Italy.
The aromatic notes of chestnut, cherry, oak and mulberry wood of the Blue Label Balsamic Vinegar are the perfect match for the slow cooking of beef, the real protagonist of this recipe. A real foodie experience!
Emilian filled pasta with mozzarella and the “Gold Label” Balsamic Vinegar, tomatoes and basil pesto with the Traditional Balsamic Vinegar of Modena Affinato. The Tradizional Vinegar gives a perfect equilibrating touch to the various flavors of this 100% Italian recipe.
The Traditional Balsamic Vinegar of Modena is characterized by its high density, harmonic aromatic structure and the intense notes of different precious woods. It is the essential equilibrating ingredient of this unusual recipe.
Dark chocolate mousse, organic fig compote with Balsamic Vinegar, almond streusel and the “Gold Label” Balsamic Vinegar. Gold Label with its fruity notes is the perfect link for the ingredients of this recipe.
Paccheri stuffed with cotechino and Balsamic served with the lentil soup. The notes of the cherry wood of the Gold Label Balsamic and Traditional Balsamic Vinegar are the main ingredients of today’s recipe. A timeless classic of Modena’s cuisine for your New Year’s Eve Dinner.
Italian-style poke bowl with the White Condiment. the delicate White Condiment is the perfect ingredient to enhance the various flavors of this complex dish. The aromatic woody notes of the “Black Pearl” balsamic vinegar work perfectly well with the delicate ricotta cheese.
The sweet elixir of the Mediterranean, the dessert of the “Mare Nostrum”. The fruity notes and the light final acidity of the Traditional Balsamic Vinegar of Modena Affinato work particularly well with this traditional Mediterranean dessert. Are you ready to joint us in this journey?
Squid, peas, pancetta piacentina and the “Black Pearl” balsamic vinegar. High density, delicate acidity and aromatic aftertaste are the main characteristics of the “Black Pearl” balsamic vinegar. It is the perfect balancing ingredient for this sweet and savory recipe.
Beef tartare with balsamic vinegar, oyster, leek and red onion salad. Elegant and harmonic Traditional Balsamic Vinegar Extra Vecchio with its intense woody notes is the perfect accompaniment for this intriguing recipe.
Fresh tuna marinated with the «Black Pearl» Balsamic Vinegar, gomasio, almonds and bell peppers. The intense and aromatic “Black Pearl” with its soft final acidity transforms raw tuna into an elegant summertime starter.
Vegan Bavarian Cream with saffron and Traditional Balsamic Vinegar of Modena Affinato, raspberry compote and beetroot with “Blue Label” balsamic vinegar by “La Vecchia Dispensa”.