How to use Traditional Balsamic Vinegar in your kitchen!

How should you use it?

 

The old belief that Traditional Balsamic Vinegar of Modena had therapeutic properties has now been confirmed and its high content of mineral salts and sugars makes it an excellent diet supplement.

Traditional Balsamic Vinegar of Modena PDO has outstanding fortifying properties and, mixed with water, is also a very good thirst-quencher. It eases digestion and is often sipped instead of liqueurs at the end of the meal. Yet, it really triumphs on the table and in fine cuisine.

With only few exceptions, the main rule is to use it after cooking, adding few drops of Traditional Balsamic Vinegar of Modena to your dishes before serving in order to fully taste it and preserve all its properties.  This product is well known for enhancing the aroma and flavor of the dishes in which it is used. Diners are offered unique experiences thanks to the Traditional Balsamic Vinegar of Modena PDO.

As a general guide when choosing between Traditional Balsamic Vinegar of Modena PDO “Affinato” (aged between 12 and 25 years in wooden barrels) and “Extra-old” (aged minimum 25 years in wooden barrels), Affinato is recommended with more fat dishes. Yet, this is not a real rule and much depends on taste, habits and product availability.

Traditional Balsamic Vinegar of Modena PDO is extremely versatile and it can be used in dishes of all culinary traditions. To give you some ideas, here are some of the most famous family recipes handed down over generations in the Modena tradition!

 

 

Parmigiano Reggiano BIO

(24 months) PDO

&

Traditional Balsamic Vinegar of Modena PDO

 

Very simple and easy recipe: chop Parmesan Cheese in small pieces and pour few drops of Traditional Balsamic Vinegar of Modena on top of them.

This is best way to appreciate the real and pure taste of these two traditionally Italian foods.  

 

 

 

 

 

Clara's Modena Risotto

 

Cook a finely chopped onion in little butter and a few spoonfuls of water.

Then add 400gr of Carnaroli rice and a glass of white wine, and keep cooking, adding boiling-hot stock as necessary.

Once cooked (after about 15 minutes), take off the heat and glaze with 50gr of butter and 80gr of Parmigiano Reggiano cheese, with 2 spoonfuls of Traditional Balsamic Vinegar of Modena PDO.

Leave the rice to stand for a few minutes and serve, adding a few drops of Traditional Balsamic Vinegar of Modena to each plate.

 

 

 

 Granny Rosa's Roast Beef

 

Truss a joint of sirloin ot topside weighing about 1 kilo.

Heat up extra-vergin olive oil with 2 bayleaves in a deeo oval pan and brown the joint on both sides. When the meat is cooked to taste, add the Traditional Balsamic Vinegar of Modena PDO (three tablespoons), turn the meat again and switch off the heat. Before serving the meat, sliced with a slicing machine, heat up the dark juice and sprinkle it on the slices on the serving dish.

 

Ice-Cream with Traditional Balsamic Vinegar

Serve the ice-cream (Vanilla or Dairy) in small glass dishes, pouring 1-2 teaspoons of Traditional Balsamic Vinegar of Modena PDO into each portion.