Grandma Clementina was a good cook. Her recipe of tortelloni is a tradition that has been passed down in our family for generations. Her idea to add mascarpone into the filling of the tortelloni and serve them with several drops of Balsamic Vinegar has made this dish a real explosion of flavors.
This recipe with Laurino liqueur is usually made in our family during the harvest season of Duroni, the typical cherries of Vignola. This elegant and fine dessert is ideal to conclude the dinner or to eat as a delicious snack.
The three most important ingredients of the Emilian cuisine united in a single recipe. In our family, we normally make this focaccia for an outdoor dinner, a picnic in the countryside or as a substantial snack.
These delicious oven-baked zucchini balls are a good idea for a quick and savory dinner. Zucchini, ricotta and the Balsamic… Crunchy outside and soft in the middle, they will get surely appreciated by the whole family, including the kids even if they don’t like vegetables.
The favorite dessert of our Balsamic Vinegar Master. We always make it for different family occasions. The combination of custard, chocolate and a slightly alcoholic touch can easily make happy all of your guests. Check out the recipe. Enjoy it!
This recipe is an intricate one! It includes lots of ingredients: meat, cheese, vegetables and sweet components. You need time and patience to cook it, but it is absolutely worth it! Your guests will appreciate it. Add several drops of Balsamic Vinegar when you serve it.
The distant memories of our grandparents’ wedding day make this dish our warm family tradition. Rice, sweet peppers and creamy cheese create this unique combination that goes perfectly well with the aromatic structure of Balsamic Vinegar. A quick recipe of sure success.
Fresh sweet and tart cherries and strawberries layered with mascarpone cream cheese. This is a simple no-bake dessert recipe, super fast and incredibly good!
Check out this exquisite risotto recipe! Make the most of any spring herbs growing in the garden. This is a fresh and savory recipe, an interesting interpretation of the classical Italian risotto. Add a drizzle of Balsamic Vinegar and… enjoy yourself!!!
Our Green Pea Cream jumps into the sea. This is a perfect recipe for a light springtime meal! Make it with fresh or frozen peas. Make it as a snack or as a starter for a special dinner menu. In other words, enjoy yourself!
This is one of those recipes where the oil makes the difference. Check it out if you love pears and cheese! Make it as a starter for a summertime party, or for a family dinner! Special thanks to the Chef Roberto Carcangiu for this crazy recipe. Enjoy!
This is a sea scallop recipe by Chef Roberto Carcangiu. Combining scallops with cured meat is a widespread tradition, bacon is a common accompaniment, but in Italy we use Parma ham. Try it out! Don’t forget the Balsamic Vinegar!