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01.07.18 Rigatoni pasta with Traditional Balsamic Vinegar Recipe
NEWS Recipe Rigatoni pasta with Traditional Balsamic Vinegar. What’s better and more typical than pasta as Italian first course? Here’s a new recipe with Traditional Balsamic Vinegar of Modena! Read more!

Rigatoni pasta with Traditional Balsamic Vinegar recalls Italian tradition and honestly, who does not go crazy for pasta? I guess the whole world is into real Italian pasta and even better when it’s seasoned with Traditional Balsamic Vinegar of Modena. You should definitely try this recipe!

Ingredients for 4 people

10 dried tomatoes, 100 gr olives, 320 g rigatoni pasta, 30 g salted capers, fresh parsley, extra-vergin olive oil, salt and pepper, Traditional Balsamic Vinegar of Modena

Estimated preparation time: 20 minutes. Calories: 380 per person. Difficulty: easy

Execution

The first thing to do is to cook pasta in salted, boiled water and drip it when it’s still al dente. Let it cool down in a colander and season it with extra-vergin olive oil.

Dried tomatos Put dried tomatoes in hot water for 10 minutes more or less, then let them drip, dry and cut them in strips. Take off salt from capers by washing them, then let them dry. At this point, put them in a bowl with dried tomatoes, olives and season with 3 spoons oil and one teaspoon Traditional Balsamic Vinegar of Modena. Add a bit of salt and pepper and mix everything together.

Put rigatoni pasta in a salad bowl and combine it with the condiment of dried tomatoes and olives, then mix everything together. Complete the dish by adding minced parsley and serve the delicacy to your guests, be it family or friends!

Rigatoni pasta with Traditional Balsamic Vinegar is a very quick recipe, ideal to eat even as packed lunch, if you’re out for work or on a day trip. Moreover, Traditional Balsamic Vinegar of Modena will give it that special touch and flavour to make your meal unique! Enjoy!
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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07.10.18 Apple flan with Original Balsamic Vinegar The recipe of today is a refined and sophisticated appetizer of french origins: the apple flan with Balsamic Vinegar of Modena P.G.I. This dish is super tasty and its success is guaranteed, give it a try!

Ingredients

500 gr of steamed pumpkin, 250 ml of cream, 2 eggs, 30 gr of Parmesan cheese, Salt to tast, 1 chili pepper, 1 apple, a few leaves of thyme, Balsamic Vinegar of Modena P.G.I.

Procedure

First of all, blend the steamed pumpkin with the cream, 2 eggs, the Parmesan cheese, salt and 1 chili pepper. Then mix all the ingredients and add a few leaves of thyme. At this point pour the mixture into some previously buttered flan molds.

Now cut 1 apple into small cubes and season them with 2 tablespoons of Original Balsamic vinegar of Modena P.G.I.; then distribute the mixture it in the center of each mold. At this point bake for 40 minutes at 160 degrees. Your apple flan is ready and you can finally serve it to your guests! They will be delighted!

Check our blog for other tasty recipes with Original Balsamic Vinegar of Modena!
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21.09.18 Aubergine rolls with Balsamic Vinegar Aubergine rolls with Balsamic Vinegar is a delicious vegetarian dinner, that everybody can prepare! The aubergines are stuffed with crusty bread, tomatoes and ricotta cheese and the dish is enriched by a few drops of Original Balsamic Vinegar of Modena! Keep on reading if you want to discover how to prepare them, success is guaranteed!

Ingredients

2 Aubergines, 100 gr. of breadcrumbs, 320 ml of milk, 250 gr. of ricotta cheese, 2 eggs, 50 ml of extra virgin olive oil, 2 tablespoon finely chopped parsley, 5 pachino tomatoes, Salt as needed, Pepper as needed, flour as needed, Traditional Balsamic Vinegar of Modena P.D.O. 

Procedure

First of all wash and clean the aubergines; then cut them into 1 cm  thick slices. At this point, brown them on the plate on both sides without drying them too much.

Now mix the milk and the bread crumbles, and let the bread absorb the milk; after that, squeeze it very carefully and put the mixture in the mixer. Then add the ricotta cheese, the eggs, the finely chopped parsley, salt and pepper as needed and mix well to obtain a homogeneous mixture.

Now, wash the tomatoes and, after having removed the seeds, cut them into small slices. Then, fill the slices of aubergine with the the mixture and the tomatoes. After that, roll the slices and fix them with a toothpick. Then, pour a little extra virgin olive oil on a backing tray covered with baking paper and place the rolls over it.  Now, bake them at 180 ° (if the oven is static) or at 160 ° (if the oven is ventilated), for 30 minutes.

After 30 minutes remove the aubergine rolls from the oven and and serve them hot. You can use different toppings to add a final touch to this dish, such as black olives or basil leaves. However, we suggest you to enhance the taste of the rolls by adding a few drops of Traditional Balsamic Vinegar P.D.O. or a Balsamic Vinegar glaze, you can find the recipe on our Blog! Check it out!
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