If you know it, you won’t be able to do without it

If you’ve followed us this far, then you are ready to meet our great product of excellence in Italian gastronomy.  The vinegar all leaves our very small home-industry company housed in a family building dating to 1920.  But when our vinegar arrives in the kitchen, home-industry and history soon transform into art.  This is so because true Balsamic Vinegar is able to arouse and exalt hot or cold dishes, from meat carpacci (very thin layers of raw meat) to raw fish or vegetables, from cheeses to pasta dishes, from omelet’s to ice creams.  It reinvigorates sauces and gravies, or with a few drops left to evaporate at the end of cooking, it transforms the aroma and quality of meats, from chicken to duck, from lamb to balsamic beef fillet.  We are pleased to know that not only the great dishes of regional Italian cuisine are enhanced with Traditional Balsamic Vinegar, but also, and more frequently, many dishes of new cuisine and international creative cuisine.  It’s no coincidence that the most important chefs in the best restaurants make creative use of it.  We leave our gourmets the task of finding their own personal style in the use of Traditional Reggio Emilia Balsamic Vinegar, and to choose from our different products according to their personal taste.

Black risotto with Balsamic Vinegar

Serves 4: 300 g parboiled rice, 4 egg yolks, 150 g of grated Parmigiano-Reggiano cheese, 1 l white meat consommé, 15 g of 25 years Traditional Reggio Emilia Balsamic Vinegar, butter, onion, garlic, celery, laurel for fry

Prepare soffritto (lightly fried mixture of butter, onion, garlic, celery and laurel). Add the rice and let it fry to toast it, and then cook with consommé.

In the meantime, whip slowly egg yolks with Parmigiano Rggiano cheese and Balsamic Vinegar in a bowl.

Once rice is cooked take it off the heat, add the bowl and mix with 50 g of butter.

 
Escalopes laced with balsamic vinegar

Serves 4: 600 g of pork fillet, flour, butter, salt, 20 g of 12 years old Traditional Reggio Emilia Balsamic Vinegar.

Preparation: Cut the pork fillet into slices approx. 1 centimeter thick and dip them in flour. Meantime, place a little olive oil and a knob of butter in a large pan and bring to a moderate heat, then cook the pork escalopes on both sides for a total of about 15 minutes and season with a little salt. Put out the fire, add the Traditional balsamic vinegar, cover and wait for some minutes before serving.

Recommended wines: Lambrusco, Bonarda dell'oltrepò Pavese.

Balsamic fritters

 
Serves 4: 6 eggs, 50 g of grated parmesan, 50 g of chopped onion, corn oil, butter, salt, 10 g of 12-years-old Traditional Reggio Emilia Balsamic Vinegar.

Preparation: Beat the whole eggs with the grated parmesan, brown the chopped onion lightly in a frying pan with a knob of butter and a drop of oil. Add the onion to the eggs in a bowl, salt lightly and mix everything together. Heat the oil in a frying pan, then use a tablespoon to pour in the exact quantity for one fritter (1 full tablespoon per fritter). Stir while frying and cook both sides until golden brown. Remove from the oil when nicely golden. Before serving, drain the fritters on kitchen paper to remove excess oil, then spread traditional balsamic vinegar on top (one coffee spoon per fritter).

Recommended wines: Lambrusco, Sangiovese.

Peperonata with balsamic vinegar

Serves 4: 1 Kg  juicy peppers red and green, 2 carrots, 1 potato, 1 medium onions, 1,5 Kg of  tomato puree, 35 g of extra virgin olive oil, 300 g of green beans, salt, 25 years old Traditional Reggio Emilia Balsamic Vinegar.

Preparation: wash and peel vegatables, removing seeds and white parte of the pepper. Chop all the vegetables into small cubes. Cook in a large pan with the tomato sauce and olive oil for 3-4 hours, then blend briefly at “chop”. Simmer the salsa at medium heat untill it becomes as thick as cream. Cool and season with salt, oil and Traditional Balsamic Vinegar

Recommended wines: Orvieto classico, Falerno Bianco.

Ice cream with Balsamic Vinegar

Serves 4: 200 g whole milk, 200 g of cream, 80 g of sugar, 4 egg yolks, salt, 15 g of 25 years old Traditional Reggio Emilia Balsamic Vinegar.

Preparation: blend in a casserole milk, cream, sugar and egg yolks. Amalgamate well. Heat, stir continuously without allow to boil. Cool and trasfer the mixture to an ice cream maker. Add Traditional Balsamic Vinegar in the maker. Serve in individual dishes.