RICETTE
Risotto “From North to South” with Prawns and Balsamic Vinegar
The recipe inspired by the voyage from the South to the North of Italy. Friarielli risotto, raw prawns, salty crumble and the Traditional Balsamic Vinegar of Modena DOP Extra Vecchio by La vecchia Dispensa.
Barzotto Egg with the Balsamic Vinegar of Modena
Once upon a time there was the barzotto egg, the sweet and sour escarole, the balsamic vinegar and the cacio and pepe sauce. Do you want to amaze your guests with something really special? Well, the eggs have always been the extraordinary storage of surprises. Check out the recipe!
The Octopus and the Black Pearl
All aboard! Exquisite octopus on the salty basis, with two consistencies of pumpkin, asparagus and.. the “Black Pearl”. Guess what a true native of Modena will take with him into a sea voyage? Surely, the Balsamic Vinegar! And it is going to be “the most precious pearl”! Ready to set sail?
Beef Evolution with Parmigiano cream, Yolk sauce and Salty Cocoa Crumble
Eating is the most antique act. The human being has evolved over the years, changing constantly his eating habits. In this recipe we are going to interpret various emotions throughout three different beef consistencies. A real evolution!
“Baccapatà” Tortelloni with Cod, Potatoes and Balsamic Vinegar
What if we play a bit, trying to enhance the ingredients of different traditions? Look how we used the codfish! Emilian puff pastry with codfish, potatoes, gorgonzola cream, broccoli and… obviously, the Balsamic Vinegar! This dish is going to be absolutely delicious! Check it out!
Eggplant on the “red carpet”, Grilled Cuttlefish, Cannellini and Celery Salad with Balsamic Vinegar
Which is the best way to enhance the products of our land? We are all perfect wearing an evening dress! A delicious fish-based second course served with vegetables and Balsamic Vinegar.
Tuna Tataki with the “Black Pearl” Balsamic Vinegar
Tataki is a Japanese cooking method that consists in light searing of a meat or fish steak and maintaining the raw core. “La Vecchia Dispensa” goes to Asia and meets the endless fantasy of the chef Umberto. This recipe is absolutely delicious! Check it out!
The Secret Garden of Serena: Fresh and Cooked Vegetable Consistencies with Traditional Balsamic Vinegar
A perfect equilibrium of different consistencies is exactly what we need to enhance the savory goodness of vegetables. Serve with a drizzle of the Traditional Balsamic Vinegar, done!
Pork Fillet with Pancetta and Chutney with Tropea Onion and Organic Balsamic Vinegar
Why a fillet is always so good when wrapped into pancetta? In this recipe a delicious pork fillet gets coated with some pancetta, giving way to this almost touching breath-taking dish. (I apologize to the vegans). Check it out!
Marinated Salmon with Balsamic Vinegar, Agretti with Garlic, Oil and Rocket Sauce
Marinating in salt is one of most antique cooking methods. We propose you to try out the modern interpretation of salmon marinated in salt with the Balsamic Vinegar of our Acetaia. It is absolutely delicious! Check it out! Enjoy!
Veal Medallions with Black Olives, Anchovies, Hazelnut, Grilled Leek and Balsamic Vinegar
This succulent recipe is a triumph of flavors that will surely make you fall in love with veal meat. A perfect main course to make for a Sunday lunch with good friends. Have fun!
When the Duck Migrates to the South
When a Neapolitan Chef comes to Modena and gets a warm welcome at “La Vecchia Dispensa”, this magnificent recipe comes to life. It is here that the Mediterranean creativity meets the Emilian tradition. A perfect union! A dish of sure success! Enjoy!