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.
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.
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.
Meadow salad, celeriac and chickpea hummus with balsamic vinegar. Modena-style reinterpretation of hummus, realized with the “Gold Label” balsamic vinegar with its aromatic cherry notes. The intense and woody notes of Traditional Balsamic Vinegar performs as a final touch in this easy-to-make recipe.
Steamed cod fish with aromatic herbs and balsamic vinegar on a bed of vegetables seasoned with the White Condiment by “La Vecchia Dispensa”. This dish is made according to the best Christmas traditions of Modena and it is definitely going to amaze your guests. Check it out!
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.