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!
Ancient Roman-style cheesecake used honey and a goat cheese along with flour and it was traditionally shaped into loaves. Today we still love this combination and in this recipe we use Balsamic too. Check it out!
Do you want to treat your guests with something really special? Try out this Balsamic Vinegar Pearls recipe. They are really easy and quick to make. You can keep them in the fridge and decorate various dishes, from starters to desserts. Have fun!!!
Making your own pizza base is easier than you think. The great thing about this dough is that it can be made in advance. Even a novice cook can master the art of pizza with our simple step-by-step guide. Have fun!
Good restaurants sear their salmon in a hot pan, creating a crispy exterior and moist just-cooked interior. So delicious! Why not to indulge with few drops of Balsamic Vinegar and a creamy yogurt sauce?
Just came home having absolutely no will to cook? Few ingredients can make a delicious meal! This recipe will resolve your dinner question. The slightly bitterish rocket makes a good pair with sweet and sour Balsamic Vinegar.
This is a treasure from our family cookbook. The grandmother’s recipe, that has always been highly appreciated by everyone in the family. We don’t need much to be happy. This vegetable gravy is the proof!
Here is the typical recipe of the culinary tradition of Modena! Our meat rolls with pancetta, Parmigiano Reggiano and Balsamic Vinegar are not that beautiful to see, but they are simply delicious!
Looking for a quick dinner recipe? The sweet grilled bell pepper, the savory Parma ham and Parmigiano Reggiano, accompanied by the sweet and sour Balsamic Vinegar. This exquisite sandwich is going to be a real delight for your palate.
Passatelli (plural) is a pasta formed of bread crumbs, eggs, grated Parmesan cheese, and in some regions lemon, and nutmeg; it is typically cooked in chicken broth. This version is “asciutto” (dried) not with broth. simply delicious!
Pork is an indisputable protagonist of the Emilian cuisine. Let yourself be carried away by the unique taste of the pork tenderloin with Balsamic Vinegar. This is a very fine and elegant meal, that will surely meet your guests’ expectations.
There are so many ways to stuff a piadina. We’ve decided to make it with Parma ham, pecorino cheese and slightly bitterish Treviso lettuce. Served with several drops of the superior Organic Balsamic Vinegar, this piadina is a real delight!