RICETTE
Gourmet Piadina with Red Lettuce, Parmigiano and Parma Ham
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!
Tuna Tataki with Balsamic Vinegar Jelly
The Japanese recipe made in Italian way by the chef Claudio Sadler. This is an easy-to-make dish of a great chromatic effect. Balsamic Vinegar pairs perfectly the tuna filet, giving a sweet and sour touch to this dish. Try it out! Amaze your guests!
Risotto with White Asparagus, Saffron and Balsamic Vinegar
A classic dish of the Lombard tradition, revisited in the Emilian key by the chef Claudio Sadler. It is an elegant and fine meal, that will surely amaze your guests. The perfect combination of 4 ingredients, accompanied by Balsamic Vinegar. The real harmony of flavors!
Goat Cheese Semifreddo with Balsamic Reduction
“Evolution of the modern cuisine” is the motto of the Michelin star chef Claudio Sadler. His skill and creativity gave birth to this recipe that enhances the creaminess of the goat cheese and the sweet and sour notes of the Balsamic Vinegar.
Butternut Squash Risotto with Balsamic Vinegar and Parmigiano Reggiano Cream
Butternut squash is one of those ingredients that come perfectly well with Balsamic Vinegar. That’s why every time we feel in need of some comfort food, we always make the butternut squash risotto with Parmigiano and Balsamic Vinegar.
Omelette with Zucchini Flowers, Tuna Mousse and Balsamic Vinegar
The creativity of the chef Claudio Sadler gave birth to this simple dish of a great effect! It will surely satisfy even the most requiring palate with its fresh delicate flavour, elegance and simplicity. Balsamic Vinegar makes a perfect marriage with this dish. Enjoy.
Herbs Cake and Parmigiano Reggiano with Salad and Balsamic Vinegar
The chef Claudio Sandler gives you a new idea of a quick but delicious dinner. The friable shortcut pastry, the savory pancetta and Parmigiano Reggiano, accompanied by the sweet and sour notes of the Balsamic Vinegar. The perfect combination. Enjoy!
Grilled Octopus , Potatoes with Oil, Crisp with Beer and Balsamic Vinegar
One more masterpiece of the wise creativity of the chef Claudio Sandler. Once more the perfect synergy of the ingredients. Octopus is the absolute protagonist of this dish. It is accompanied with potatoes, made in 2 different ways. Check it out!
Tagliatelle with Artichokes and Caramelized Prawn Tails with Balsamic Vinegar
Artichokes and prawns are the main ingredients of this delicious first course, accompanied by homemade tagliatelle. A colorful dish that unites the delicate flavor of prawns, the strong taste of artichokes and the sweet and sour notes of the Balsamic Vinegar.
Iceberg Salad with Low Heat Chicken Breast, Parmigiano Reggiano and Balsamic Vinegar
This one is not a regular chicken breast! The chef Claudio Sadler creates this interesting recipe exclusively for “La Vecchia Dispensa”. This delicious dish is the perfect solution for a summertime dinner, when you want to eat something light and flavorful at the same time.
Balsamic Risotto Amuse-Bouche with Champignons and Sage
Great Anna Fracassi tickles our fantasy and palates with this new delicious recipe. Try it to believe it! This risotto amuse-bouche tickles the palate with its intensive mushroom flavor, the pungent Balsamic note and the aroma of sage. Enriched with a bit of grated Parmigiano Reggiano. A recipe full of surprises!
Meatballs with Braised Endive, Redcurrant and Balsamic Vinegar
There are so many ways to make meatballs! Anna Fracassi is here again ready to amaze us with her endless cooking passion. Delicious beef meatballs with Apple and Citrus Condiment, served on a bed of braised endive. Bittersweet, sour, salty and spicy. These are the adjectives that describe this marvelous second course, that can easily satisfy both the palate and the vision. A quick recipe of sure success!