Balsamic Vinegar is a very versatile condiment that works perfectly well with so many different recipes of Italian and international cuisines. You cannot even imagine! Constantly getting more popular and appreciated all around the world, the “Black Gold” of Modena has still many curiosities and secrets to reveal.
Do you want to discover them?
Here you will find the answers to your doubts and lots of new ideas with Balsamic Vinegar to experiment with in the kitchen.
The medium syrupy consistency, the intense but not too sweet flavor and the fruity notes of cherry and mulberry woods make the Violet Label Balsamic...
The low density, the strong sweet and sour scent and the notes of fresh must of our Green Label Balsamic Vinegar of Modena make it...
Dense, soft and pleasantly sweet on the palate: our Blue Label Balsamic Vinegar is the meeting point for those who love a vinegar that is...
Dense, sweet and with a strong taste given by the juniper wood: the Bronze Label Balsamic Vinegar of Modena IGP is ideal for those who...
It was a quiet January day in Modena, started slowly and shrouded in a light morning fog at the first light of dawn when Anna,...
Gyoza pasta stuffed with black olives, basil, vine tomatoes concassè, Organic Balsamic Vinegar by “La Vecchia Dispensa” and sweet pecorino. Syrupy and intense Organic Balsamic Vinegar of Modena...
Tagliolini with liquid leek, langoustines and chocolate with the Traditional Balsamic Vinegar of Modena DOP Extra Vecchio. The Traditional Balsamic Vinegar of Modena is characterized by...
Emilian puff pastry stuffed with mozzarella di bufala of Campania and the “Gold Label” balsamic vinegar, tomatoes and basil pesto with the Traditional Balsamic Vinegar of Modena...
Beef with the balsamic vinegar by “La Vecchia Dispensa”, broccoli and anchovies. The aromatic notes of chestnut, cherry, oak and mulberry characteristic of the “Blue Label”...
Paccheri stuffed with cotechino and balsamic vinegar served with the lentil cream. The notes of the cherry wood of the Gold Label Balsamic Vinegar by “La...
