RICETTE
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!
Porcini Mushrooms Salad with Balsamic Vinegar
Porcini mushrooms salad is a quick recipe that can easily amaze your guests. Porcini mushrooms, Parmigiano Reggiano, the crunchiness of the pine nuts and the sweet and sour note of the aged Traditional Balsamic Vinegar.
Three Tomatoes Panzanella with Anchovies and Balsamic Vinegar
A traditional recipe of Apulia made with 0 km ingredients, enriched by a balsamic touch, thanks to the creativity of the Chef Maurizio Vergara. The recipe realized for “La Vecchia Dispensa” in the fabulous frame of the sea of Salento.
Tomato Tartare and Wild Chicory with Balsamic Vinegar
A perfect starter for hot summer days. The vegetarian tartare recipe created by the Chef Maurizio Vergara. Made with marvelous tomatoes of Apulia in the summer kitchen of the splendid pajara overlooking the sea of Salento.
Sea Bream Fillet with Balsamic Vinegar
Freshly caught sea breams get transformed into a delicate dish with sweet and sour notes. A perfect recipe for a summertime dinner with friends in the soft sunset lights. The recipe studied by the Chef Maurizio Vergara and made in the summer kitchen of the splendid pajara overlooking the sea of Salento.
Peach Wraps with Balsamic Vinegar
There are so many various types of finger food, but this recipe will amaze you particularly with its fragrance and taste. The sweetness of the peach, the salinity of the pancetta and a touch of the Balsamic Vinegar that gives its exquisite sweet and sour notes. The recipe that comes from far away.
Zucchini Bundles with Balsamic Vinegar
Parma Ham, Parmigiano Reggiano and Balsamic Vinegar are the main ingredients of this delicious summertime recipe. A perfect combination! It is easy and quick to make. Accompanied by a glass of good wine, the bundles might easily become a delicious and flavorful dinner.
Aunt Maria’s Strawberry Semifreddo
Aunt Maria, the true guardian of the traditional cuisine, once taught me this recipe. I usually make it when I want to treat my guests with something special. Once on the table, it is already over. Children go crazy about it!
Grandma Clementina’s Tortelloni with Balsamic Vinegar
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.
Bavarian Cream with Vignola Cherries and Laurino
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.
Focaccia with Parma Ham, Parmigiano Reggiano Cream and Organic Balsamic Vinegar
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.