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06.04.18 Chickpea salad with Balsamic Vinegar of Modena Recipe
NEWS Recipe
Chickpea salad with balsamic vinegar. Here’s a new recipe for all of you who are vegan or who would like to eat a healthy second course. Easy to make and most definitely good for your diet, but, more generally, good for your body! Keep on reading to find out details.
 
The estimated time to make this dish is 25 minutes and the difficulty is very low. Quick, easy and tasty: is there any better combination? Moreover it is a new way to use Balsamic Vinegar
 
Ingredients
 
300 g chickpeas (boiled), 80 g olives, 150 g onions, 40 g dried tomatoes, 1 teaspoon sugar, Fresh parsley, Salt and sugar, Extra-vergin olive oil, Traditional Balsamic Vinegar of Modena
 
Execution
 
First of all, chop onions in two or more parts and put them in a non-stick pan, then add straight away a bit of original Balsamic Vinegar of Modena IGP and one glass of water. Let them cook for 10 minutes more or less, until they’re soft, then add a bit of salt and sugar. Let them caramelize for some minutes and turn off the heat.
 
Chickpea salad with balsamic vinegar. At the same time, mince parsley finely, as well as dried tomatoes and take the pits off the olives. At this point, put all the elements in a pan, together with boiled chickpeas and eventually add onions. Then, season with salt and extra-vergin olive oil… and if you like, add a bit more of original Traditional Balsamic Vinegar of Modena.
 
This dish is great because it is literally for everybody: better said, everybody can cook it and everybody, even vegans, have the chance to eat it without problems. You will for sure fall in love with this rustic recipe, which is also very savoury and ideal to cook in every season of the year. Moreover, there are loads of variations you can try, so be creative! Let us know what you think about chickpea salad with balsamic vinegar. Buon appetito!
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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02.11.18 Bruschetta with cheese and Balsamic Vinegar Today we propose you the recipe of a traditional Italian appetizer: bruschetta with goat cheese, strawberries and basil!

Bruschetta is usually made of grilled or toasted bread, rubbed with garlic and then drizzled with extra virgin olive oil and salt to taste. However, it could be served with a great variety of ingredients: tomatoes with basil and finely chopped onion, cured meats or cheese to name just a few. But today's bruschetta is a special variation of the original one!

Ingredients

1 baguette, sliced, 4 tablespoons of extra virgin olive oil, 150 gr of goat's cheese, 2 punnet of strawberries, hulled and sliced, black pepper, to taste, 1/2 cup of fresh basil, 3 tablespoons of Traditional Balsamic Vinegar of Modena

Procedure

First of all, preheat the griller or a grill pan over high heat. Then, brush bread slices with olive oil and grill them until they are golden brown. Ba careful, in order not to burn the bread!

At this point spread the grilled bread with the goat's cheese and top with sliced strawberries. Then sprinkle them with black pepper to taste and top with fresh basil leaves. Finally add a final touch by drizzling Traditional Balsamic Vinegar of Modena to taste. Bruschettas are ready, serve them immediately!
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19.10.18 A moment of success for Balsamic Vinegar of Modena A moment of success for Balsamic Vinegar of Modena. Balsamic Vinegar has been in the spotlight, being the protagonist of two important events: Acetaie aperte and Champagne experience. It is a very positive moment for the black gold of Modena.

Acetaie aperte was a great success; in fact, thousands of tourists came to participate to the event, also from other Italian regions and from abroad. Acetaie aperte is one of the most important events for the Consortium for the protection of Original Balsamic Vinegar P.G.I.. In fact, it allow private consumers to meet the producers; consumers can visit their vinegar cellars and undertand how much work lies under each single drop of this precious product.

« This activity has consolidated over time - said Federico Desimoni, president of the Consortium - however, it is still very attractive  not only for Balsamic Vinegar lovers but also for Italian and foreign tourists. The idea was born in 2002, following other events of promotion that made of our the gastronomic heritage an important resource for the territory. With 24 geographical indications Modena holds a national record that turned the city into an extremely attractive destination for the gastronomic tourism».

Moreover, on Sunday 7th and Monday on 8th of October the precious condiment was one of the protagonists of the second edition of Modena Champagne experience, together with Parmigiano Reggiano. These two products are the two most representative geographical indications of the Made-in-Italy sector.

The Consortium for the protection of ABM was present with a stand entirely dedicated to the black gold of Modena, where a sensorial tasting and a masterclass took place. Moreover, also the chefs of Modena a tavola took part to the event: they prepared for the tourists typical dishes of the territory enriched with Original Balsamic Vinegar of Modena P.G.I.

It seems that this moment of success for Balsamic Vinegar will be long-lasting! We shall see! Check our Blog to be constantly updated about the world of Balsamic Vinegar!
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