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?
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!
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 in an “Evening Dress”, 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.
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!
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!
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!
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 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 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.
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.