RICETTE
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.
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.
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.
Zucchini Balls with Ricotta and Balsamic Vinegar
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.
Traditional Deep-Fried Mix of Modena
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.
Red Peppers Risotto with Balsamic Vinegar Reduction
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.
Risotto with Aromatic Mixed Salad, Cherry Tomatoes and Balsamic Vinegar
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!!!
Green Pea Cream with Scampi and Traditional Balsamic Vinegar
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!
Pears and Parmigiano Deep Fried Balls with Organic Apple Saba
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!