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18.05.18 Brussels sprouts and chestnuts with Prosciutto and original Balsamic Vinegar Recipe
NEWS Recipe Today we propose you a tasty recipe to cook brussels sprouts and chestnuts with original Balsamic Vinegar! It is a colorful side dish that could match perfectly with roast chicken, or even just on it’s own. This dish is easy to prepare but extremely tempting!

Let’s see how to prepare it:

Ingredients for 4 person:

4 cups brussels sprouts, dark outer leaves and stem end trimmed;
4 cups cooked, peeled chestnuts (careful: not marrons glacés, which are candied!)
1 small yellow onion, diced;
4 tablespoons of chopped chives;
5 ounces of prosciutto, sliced a little thicker than normal or diced small;
4 tablespoons of chopped parsley;
3 tablespoons of original Balsamic Vinegar DOP;
¼ cup of extra-virgin olive oil;


Preheat the oven to 350 degrees. Toss Brussels sprouts with olive oil, and dress them with pepper and salt. Roast on a baking sheet for 25 minutes, stirring every few minutes.

While the sprouts roast, heat a tablespoon of olive oil in a small pan and cook the onion until it is just slightly golden. Then add the prosciutto and cook until it is warmed through. Then set aside.

Once the sprouts are baked, add the chestnuts and continue to roast for a few minutes, or until the chestnuts are warmed through.

Combine the roasted Brussels sprouts and chestnuts with the onion in a large bowl, and add herbs and original Balsamic Vinegar. Serve straight way!


When you buy the ingredients for this recipe you must be careful and look for vegetables that are firm and bright in color. Try to avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Different vegetables have different cooking times, so we suggest you to cook different types separately and then combine them altogether.
17.05.19 Salad mix with Chickpeas, shrimp and Balsamic Vinegar Spring is the season of pic-nics on the grass and we have plenty of ideas for your lunches outdoor! Today we propose you an extremely easy and tasty recipe that you can bring your picnics: chickpeas salad with shrimps and Balsamic Vinegar. Keep on reading to discover how to prepare it!

Ingredients for 2 people

300 gr of chickpeas, 100 gr of shrimps, 150 gr of rocket salad, 100 gr of peanuts, Extra virgin olive oil, A glove of garlic, Traditional Balsamic Vinegar of Modena DOP.


First of all toast the peanuts in a pan and set them aside. Then clean the shrimps and sauté them in a pan with a drizzle of oil and garlic. At this point add salt and pepper, add paprika, cook for about five or six minutes and then transfer them in a bowl to cool.

Heat the chickpeas in the same pan as the shrimps, so that they take on the flavor. Then mix all the ingredients in a salad bowl, adding the washed and dried rocket salad. Season with an emulsion of oil, salt, pepper and finally give a final touch adding Traditional Balsamic Vinegar of Modena DOP

Your chickpeas salad is ready to be enjoyed on a sunny day of May! Check our blog for many other salad recipe! We have also an entirely vegan session!
03.05.19 ​Salad with pears, nuts, Gorgonzola and Modena Balsamic Vinegar The salad with pears, nuts, Gorgonzola and Modena Balsamic Vinegar is a super tasty and easy to make recipe. The delicate and juicy taste of pears matches wonderfully with the decisive flavor of gorgonzola. Furthermore, walnuts are a must that goes well with both pears, and above all, with gorgonzola.

The ingredients are simple but great for your health! Walnuts are a natural source of magnesium and potessio, pears are full of vitamins and minaral salts, and gorgonzola contains a great amount of calcium and phosphorus (even if 100grams of gorgonzola have 314 Kcal). This is why this salad salad is suitable for those who practice sports!

Ingredients for 4 people

300 Gr of your favorite salad, 1 slice of sweet (or spicy) gorgonzola, some walnut kernel, 2 pears (not too ripe), Salt to taste, black pepper to taste, 5 tablespoons of extra virgin olive oil, Balsamic Vinegar of MOdena to taste.


Put the already cleaned and washed salad into a large bowl. Then mix separetely 5 tablespoons of extra virgin olive oil with 1 tablespoon of Modena Balsamic Vinegar, a little bit of salt and a pinch of ground black pepper. Then emulsify and pour the liquid over the salad, mixing it well.

At this point, remove the gorgonzola crust and try to cut it into cubes. To facilitate the cutting, use a smooth blade knife. Then wash the pears and cut them in a few thin slices that you will need to decorate the dish. Cut the remaining pears into cubes and add them to the salad, along with the previously shelled and cleaned walnuts. Finally, mix everything.

At this point arrange the pear slices on a serving dish, forming a circle to create the bed. Then place the seasoned salad in the center and finally add the diced gorgonzola. Finally complete the dish with a drizzle of Modena balsamic vinegar and crispy croutons.
Serve your fabulous walnut, pear and gorgonzola salad cold or at room temperature.

We can only wish you good appetite!
18.04.19 Lobster medallion with Balsamic Vinegar You invited your significant other for dinner and you want to impress him/her with a delicious second course? The following Balsamic Vinegar recipe is definitely the one you’ve been looking for! Keep on reading to discover its ingredients and preparation!

Ingredients for 4 people

2 lobsters (medium size), 2 tablespoons of Traditional Balsamic Vinegar of Modena DOP, 50g pine nuts, 1 clove garlic, 50g zucchini, 60g green beans, 50g carrots, 70 g celery, 50g red and yellow peppers ,60g tomatoes, 50g shallots, 50g of zucchini, 1 bouquet of aromatic herbs, 100g EVO oil, lobster carcass stock, salt and pepper to taste


Cut the shallot into julienne strips, peel the peppers and dice the remaining vegetables. Blanch all the vegetables separately in salted boiling water. After steaming the lobsters for 2 minutes, shell them and cut them into medallions of about 1.5 cm thick.

At this point prepare a fish stock using the carcasses of the lobsters to which you will add the bouquet of aromatic herbs. Place the chopped shallot in a non-stick frying pan, oiled, and brown the medallions on both sides, continuing to cook with the comic strip.

After a few minutes, add the vegetables, Traditional Balsamic Vinegar and the pine nuts previously roasted with the garlic clove. Season with salt and pepper and serve on a hot plate, placing the lobster on bed made of small vegetables. Serve it straight away! Your guest will be delighted by this Balsamic Vinegar recipe!

Check our Blog for many other delicious second course recipes!
04.04.19 Balsamic Vinegar Original and some tips!

Real Balsamic Vinegar and many more tips!
Our suggestions are useful if you aren’t sure about the better way to serve your culinary creations. Let’s start!

Tip 1: Try not to cover the entire plate. When we prepare the dish, we usually tend to cover all the plate, without leaving any empty space. However, it would be better to dispose not too much food on the surface of the plate, leaving some empty space.

Tip 2: Do not place the food in the center of the plate, try to be creative and use perspectives.

Tip 3: Height. The plate must have 3 dimensions and the height is the dimension which is often missing. For instance, you could place the side dish not on the side of the main course but on top of it: everything will change!

Tip 4: Use toppings! For many first and second courses we recommend you the Original Balsamic Vinegar glaze, its characteristic sweet and sour flavor is able to enhance a great variety of dishes. Check the recipe of the real Balsamic Vinegar glaze on our blog!

Tip 5: Be creative! Let yourself be guided by inspiration! A good-looking dish is in part determined by the rules but also by the creativity of the chef!

These were L-O’s tips to plate up the perfect dish! 

Un saluto da Modena