Once in a while, I get to indulge in a shamelessly promotional post about our Traditional Modena Balsamic Vinegar. We’ve had a wonderful Christmas season, and we are working to help you discover more about this gastronomic wonder.
How does one use Traditional Balsamic Vinegar of this kind? That is often a question we get at tastings and other events. Well, no fear. We have engaged the creativity of some of Italy’s best chefs to create recipes where you can make good use of our Balsamic:
- Sergio Mei, Executive Chef of the Four Seasons in Milan, suggests Culatello di Zibello as an appetizer and angel hair pasta with figs as a first course.
- Claudio Sadler, founder of Sadler, has offered us a spectacular foie gras terrine to start with and a roast partridge as a main course.
- Pietro Leemann, founder of Joia, shared with us his unmistakeable travel notes. Only for brave home chefs!
- Ernst Knam, maitre patissier and founder of L’Antica Arte del Dolce in Milan and Turin, has created a delicious chocolate and figs mousse.
- Heinz Beck, Executive Chef at La Pergola on top of the Hotel Hilton in Rome, has given us the secret for Traditional Balsamic Vinegar ice cream – you won’t be able to live without it.
Of course, recipes at this level are not meant to intimidate – you can taste balsamic vinegar at its best simply drizzled on a few chunks of well-aged Parmesan or spooned over a red meat tagliata. But if you feel like wearing your gourmet chef hat, they’re all yours!