Aceto Balsamico di Modena
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Aceto Balsamico di Modena

Latest news How to marinate salmon with Balsamic Vinegar? Recipe Detail
28.12.18 Salad mix with shrimp tails and Balsamic Vinegar The salad mix with shrimp tails is a perfect complement to every meal, being light, and refreshing. Traditional Balsamic Vinegar add the final touch!

Ingredients for 4 people:

4 scampi (from 250g), 100g of extra virgin olive oil, seasonal salad, Traditiobal Balsamic Vinegar of Modena D.O.P.,  a few chervil leaves, Salt and pepper to taste.

Procedure

First of all, wash, clean and cut the salad. Then boil the shrimps, previously shelled and deprived of the intestinal line. Once cooked, cut the tail leaving the ends attached.

At this point, prepare a vinaigrette. Start by emulsifying oil, Original balsamic vinegar of Modena; then salt and pepper to taste. At this point, arrange the shrimp tails in the middle of the dish, above the salad; finally sprinkle with the vinaigrette you just prepared and decorate with chervil leaves. The salad is ready to be served!
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14.12.18 Chocolate strudel with Balsamic Vinegar of Modena Today's recipe is another delicious dessert: chocolate strudel with Traditional Balsamic Vinegar glaze! Served warm from the oven, this tasty dessert features chestnuts and apricots, rolled up in a golden puff pastry.

Ingredients for 4 people:

1/2 packages of puff pastry sheets, 100 gr of apricots in syrup, 200 gr of cooked chestnuts, 200 gr of quince compote, 30 gr of butter, 5 tablespoons of Traditional Balsamic Vinegar of Modena, 3 tablespoons of corn flakes

Procedure

First of all, brush and peel the fruits and remove the seeds; then cut them into cubes. After that,  put them in a pan with lemon juice and sugar and cook for half an hour. After that, remove the pan from the stove and let it cool.

At this point, melt the butter in a pan over a medium heat; then add the chestnuts and the apricots with a few tablespoons of their own syrup; stir gently up to two minutes and finally add Traditional Balsamic Vinegar glaze and the quinces compote. Mix well with a wooden spoon and remove from the fire.

Unfold the pastry sheet and roll it into a 16x12-inch rectangle.  Spread the corn flakes and the previously prepared chestnuts-apricots mixture on the pastry; then sprinkle with little chestnuts pieces.

Starting at a short side, roll up like a jelly roll.  Then place seam-side down onto a baking sheet. Tuck the ends under to seal and finally bake in the oven for 40 minutes at 200 ° c. The strudel is ready to conquer your body and soul!
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30.11.18 ​Chocolate truffles with Balsamic Vinegar Chocolate truffles are not only a Valentin's day dessert! You can enjoy them all year round! And they are the simplest of candy to make: you'll need only cream, chocolate, and a little bit of time to create this delicious dessert. But, as usually, we added a special ingredient to our version: Traditional Balsamic Vinegar of Modena!

Ingredients 

300 gr of dark chocolate, finely minced, 60 ml of cream, 4 tablespoons of Traditional Balsamic Vinegar of Modena, 70 gr  of cocoa powder

Procedure 

Start by melting the dark chocolate and the cream in a water bath; then pour the melted chocolate into a small bowl. At this point add Traditional Balsamic Vinegar.  Finally put the chocolate in the fridge for 1 hour, to let it cool.

After 1 hour remove the chocolate from the fridge and let it rest at room temperature for 3 hours, until it is hard but workable.  At this point make small balls using your fingers.

When the small balls are ready place them on a sheet of baking paper. Then put the cocoa powder in a bowl. Place 8 truffles at a time in the cocoa and cover them well, then place them back on the baking paper. When all chocolate truffles are well covered with cocoa powder arrange them on a tray or in an airtight container to enjoy them whenever you want!

Check our blog for the delicious candy recipes!
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16.11.18 Avocado and Balsamic Vinegar of Modena Originating from a vast geographic area that goes from the mountains of Mexico, to the shores of the pacific ocean, avocado is a must-have on our tables. This fruit is exceptionally nutritious and should be consumed every day if possile. And guess what? It tastes deliciously with Traditional Balsamic Vinegar! The paring of avocado and Balsamic Vinegar is certainly able to delight the finest palates!Keep on reading to discover more on this marvelous fruit!

The avocado is a fruit rich in vitamins that helps to keep cholesterol at bay. The plant belongs to the Lauraceae family, and loves tropical climates. Widespread especially in Mexico, the Dominican Republic, India, Colombia and Peru, the avocado is a pear-shaped drupe with a weight that can vary from one hundred grams to one kilo. It has a pale green or pale yellow pulp and a peel that, depending on the cultivar, appears smooth or wrinkled, green or aubergine.

There are numerous varieties of this fruit. We remember the Israeli cultivar Ardith, the Bacón and the Hass varieties, that come from California, the Mexican Fuerte and the Kona Sharwil variety. However, Hass is the best variety. Its name derives from Rudolph Hass, who first cultivated it in California in 1926. Its pulp is creamy, light but with an intense flavor. This variety comes by plane from Peru and this is why it is more expensive if compared to the other varieties.

The avocado is good if consumed when fully ripe; you can tell that it is fully ripe when, after having opened it in half, you can eat it with a teaspoon. We suggest you to prepare it in a simple way, seasoning it with oil, salt and or  few drops of Traditional Balsamic vinegar of Modena. The pairing avocado and Balsamic Vinegar will conquer your body and soul, we can guarantee!
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