Aceto Balsamico di Modena
close Shop Online
CLOSE

Aceto Balsamico di Modena

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!
05.01.19 How to marinate salmon with Balsamic Vinegar? How to marinate salmon with Balsamic Vinegar? This is a frequently asked question on our Blog! Marinating salmon with vinegar is extremely easy. You can use apple or Balsamic vinegar but we highly recommend the latter to obtain a more intense flavor.

To marinate thesalmon, you simply have to leave the salmon fillet - of variable thickness depending on your taste - to soak in a container with Traditional Balsamic Vinegar for a few hours. The vinegar will do all the work, marinating the fish, which will then be ready to be extracted from the container and seasoned.

The marinade with apple vinegar on the palate will certainly be delicate and fresh, making the salmon perfect also for salads and other light dish.  On the contrary, the marinade with Original Balsamic Vinegar will be more aromatic and intense. Which one do you prefer?
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!
Detail
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!
Detail
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!
Detail
OTHER NEWS