30.11.18Chocolate truffles with Balsamic VinegarRecipe
NEWSRecipeChocolate 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!
300 gr of dark chocolate, finely minced, 60 ml of cream, 4 tablespoons of Traditional Balsamic Vinegar of Modena, 70 gr of cocoa powder
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!
16.11.18Avocado and Balsamic Vinegar of ModenaOriginating 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! Detail
02.11.18Bruschetta with cheese and Balsamic VinegarToday 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!
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
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! Detail
19.10.18A moment of success for Balsamic Vinegar of ModenaA 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! Detail
07.10.18Apple flan with Original Balsamic VinegarThe 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!
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.
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! Detail
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