Dark chocolate mousse, organic fig compote with Balsamic Vinegar, almond streusel and the “Gold Label” Balsamic Vinegar. Gold Label with its fruity notes is the perfect link for the ingredients of this recipe.
The sweet elixir of the Mediterranean, the dessert of the “Mare Nostrum”. The fruity notes and the light final acidity of the Traditional Balsamic Vinegar of Modena Affinato work particularly well with this traditional Mediterranean dessert. Are you ready to joint us in this journey?
Vegan Bavarian Cream with saffron and Traditional Balsamic Vinegar of Modena Affinato, raspberry compote and beetroot with “Blue Label” balsamic vinegar by “La Vecchia Dispensa”.
Aunt Maria, the true guardian of the traditional cuisine, once taught me this recipe. I usually make it when I want to treat my guests with something special. Once on the table, it is already over. Children go crazy about it!
This recipe with Laurino liqueur is usually made in our family during the harvest season of Duroni, the typical cherries of Vignola. This elegant and fine dessert is ideal to conclude the dinner or to eat as a delicious snack.
The favorite dessert of our Balsamic Vinegar Master. We always make it for different family occasions. The combination of custard, chocolate and a slightly alcoholic touch can easily make happy all of your guests. Check out the recipe. Enjoy it!
Fresh sweet and tart cherries and strawberries layered with mascarpone cream cheese. This is a simple no-bake dessert recipe, super fast and incredibly good!
This recipe was created by the chef Claudio Sadler exclusively for “La Vecchia Dispensa”. The perfect dessert to eat in a cold winter evening by the fireplace. Hot custard, cinnamon, cherries and the Balsamic Vinegar… A perfect combination!
Strawberries and ice cream is the combination that often gets accompanied by the aged Balsamic Vinegar. Take some fresh strawberries, and the success is yours! The perfect dessert. Check out the recipe! Have fun.
The Michelin star chef Claudio Sadler dedicates to “La Vecchia Dispensa” his own interpretation of the classical Catalan Cream, realized with a Balsamic note. The harmonious union of the tradition and the modern ways. A simple recipe of sure success.
A little berry miracle, created by Meris Carpi. It is a fine, delicate and delicious recipe! We could call it a cheesecake, but there is no cheese among the ingredients. There is no short crust pastry, so we cannot call it a cobbler. Anyway, who cares about the name?
An interesting recipe created thanks to the volcanic cooking passion of Anna Fracassi. The peanut butter acts as a bridge between the soft dark chocolate brownie and the aromatic Balsamic Sea Salt. Nothing to say, it is a delicious treat for anyone with a sweet tooth!