Recipes with Balsamic Vinegar of Modena

Balsamic vinegar and fish: recommended pairings

Balsamic vinegar, with its rich and complex flavour, is a versatile condiment that can turn even the simplest fish dish into an extraordinary culinary experience. However, combining balsamic vinegar and fish requires some care to ensure that the flavours harmonise at their best. With this in mind, here are some tips to help you understand how best to combine these two delicious ingredients.

Smoked Salmon and Traditional Balsamic Vinegar of Modena PDO

The rich, smoky flavour of the salmon marries beautifully with the acidity and sweetness of the Traditional Balsamic Vinegar of Modena PDO. A light splash of balsamic on the slice of smoked salmon can highlight the flavours without covering them, creating a harmony between the intense taste of the fish and the balsamic acidity.

Balsamic vinegar and fish: let's try grilled sea bass

The grilled sea bass is an elegant and delicate dish. To accentuate its flavour, you can prepare a balsamic vinegar reduction. Simply cook the balsamic vinegar in a pan and turn off the heat as soon as the sauce thickens slightly. You can pour this reduction over the grilled sea bass and achieve an irresistible combination of balsamic vinegar and fish!

Tuna carpaccio with balsamic vinegar and citrus fruit sauce

Fresh, raw tuna is an excellent base for those who want to experiment with balsamic vinegar. Prepare a light sauce by mixing balsamic vinegar with a little fresh citrus fruit juice, olive oil and a pinch of salt. Pour this sauce over the tuna carpaccio: you will create a fresh and tasty dish, balanced and full of flavour contrasts.

Grilled squid with balsamic vinegar marinade

Grilled squid is a light and tasty delicacy. To intensify their flavour, you can marinate the squid with a mixture of balsamic vinegar, olive oil, garlic and herbs. Let the squid soak up this marinade before grilling them. You will get a balsamic vinegar and fish dish rich in aromas and heady Mediterranean flavours.

Seafood Salad with Vinaigrette

Seafood salad is already delicious and can become nothing short of extraordinary with a balsamic vinegar vinaigrette. Mix balsamic vinegar with olive oil, mustard, garlic and parsley: this special vinaigrette will delicately envelop the seafood, giving it a hint of acidity and complexity that will win over even the most discerning palates.

Balsamic vinegar and fish? Give it a try!

Balsamic vinegar can be a valuable ally in enhancing the flavours of fish, but of course it is all a matter of taste! Experiment with these recommended combinations and be surprised at how the unique aroma of balsamic vinegar can transform your fish dish into a memorable gastronomic experience.

Our advice is to try several combinations of balsamic vinegar and fish, even using different types of balsamic. You can find plenty of quality options in our online shop and also in our Balsamic Shop located just a stone's throw from our vinegar cellar. We are waiting for you to offer our best products and to give you further advice on food pairings.

by Redazione Acetaia Marchi

A delicious vinaigrette with balsamic vinegar

Vinaigrette is a classic sauce used in cooking to dress salads, vegetables and other preparations. Its simplicity is its strength, but that does not mean it has to be monotonous! In fact, there are several methods to make it. With this in mind, today we are going to dive into the world of cooking and see how to prepare a delicious balsamic vinegar vinaigrette, a dressing that will add a sweet and rich note to your dishes.

Vinaigrette: the basic recipe

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Vinaigrette is a salsa with an intoxicating flavour, a base of vinegar, oil and salt. Its origin is French, and the name itself comes from the word 'vinaigre' meaning vinegar. In addition to the basic recipe, there are numerous variations to try. In fact, vinaigrette with balsamic vinegar is very popular. This dressing can be customised with a variety of ingredients including:

• aromatic herbs,
• spices,
• mustard,
• garlic,
• honey,
• much more.

Overall, this sauce is a versatile dressing that can transform any salad or other dish into an even more delicious and satisfying dish.

The unique taste of balsamic vinegar vinaigrette

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As you know, balsamic vinegar is an Italian treasure well known for its complex flavour and special texture. It is produced in the region of Emilia Romagna, where grape must is aged in wooden barrels for years, often decades, until it develops its characteristic sweet-and-sour taste and enveloping aroma. Balsamic vinegar is mainly available in two types: Traditional Balsamic Vinegar of Modena D.O.P. and Balsamic Vinegar of Modena I.G.P. Generally, the latter product (less aged than the traditional one) is ideal for preparing the condiment we are talking about. It will make your balsamic vinegar vinaigrette unique!

How to prepare balsamic vinaigrette

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To prepare a delicious balsamic vinegar vinaigrette, here is a very simple recipe. You will need the following ingredients:

• 3 tablespoons of good quality balsamic vinegar,
• 1/2 cup extra virgin olive oil,
• 1 teaspoon mustard,
• 1 teaspoon of honey (optional, for a touch of sweetness),
• Salt and freshly ground black pepper to taste.

The preparation of balsamic vinegar vinaigrette

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To prepare this dressing, place the balsamic vinegar and mustard in a bowl and, if you wish a sweeter vinaigrette, add the teaspoon of honey. Mix the ingredients well with a whisk or fork to obtain a smooth mixture. Slowly add the extra virgin olive oil, drizzling it in while continuing to mix. This step is essential to emulsify the vinaigrette and create the desired consistency. Finally, taste the vinaigrette and add salt and pepper to taste, adjusting the flavour according to your preference.

Once ready, your balsamic vinegar dressing can be used to dress salads, grilled vegetables, roast meats or even as a marinade for chicken or fish. Its balance of sweet and sour will make it a perfect condiment for any culinary occasion! You can find excellent balsamic vinegar to use in your recipe directly in our online shop and also in our Bottega. The latter is located just a few minutes from the historical centre of Modena. It is an artisanal shop where you can find all our products: not only the Traditional Balsamic Vinegar of Modena P.D.O. and the Balsamic Vinegar of Modena P.G.I., but also Balsamic Dressings, Sauces, Compotes and more.

by Redazione Acetaia Marchi

Venison fillet with berry sauce and Balsamic Vinegar of Modena PGI

Among the many gastronomic delights of Italy, the balsamic vinegar of Modena certainly deserves a place, with its delicate taste for refined palates. It can be bought together with classic balsamic condiments or in gift packs, which are really appreciated by those who love good food. For those who love to try their hand at discovering new foods and in the kitchen, there are many recipes that involve balsamic vinegar, from vegetables to meat to dessert. Here, then, is an exquisite meat and Balsamic Vinegar of Modena PGI recipe: deer fillet with berry sauce. To fully enjoy the flavour of this traditional product.

How is balsamic vinegar made?

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Before tackling the recipe, it is necessary to recall how the precious Balsamic Vinegar of Modena is made. There are basically three main stages by which this product is obtained: crushing the grapes, cooking the must and fermenting it. Then there is maturation and ageing.

The grapes from which balsamic vinegar is made must come from the province of Modena, particularly the Lambrusco and Trebbiano di collina varieties. They are pressed until a must is obtained, which is then cooked in a cauldron over direct heat for several hours. The next stage is fermentation: after boiling, in fact, the process begins in the must, by microorganisms such as yeasts and acetobacteria, which leads to fermentation. These transformations form acetic acid, which releases the first aromas of Traditional Balsamic Vinegar of Modena. Finally there is the maturation stage, in which enzymes produce the distinctive colour, fragrance and flavour of Balsamic Vinegar of Modena. Maturation and ageing take a very long process (12 to 24 years!) to obtain the product we all know.

Wheat fillet of venison with berry sauce: the ingredients

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Let's turn to our carnivorous recipe, for 4 people, venison fillet with berry sauce and balsamic vinegar. Let's start by saying that you need 600 grams of venison fillet; 200 grams of wild berries; 150 grams of venison stock; 70 grams of strictly PGI aged Balsamic Vinegar of Modena; 50 grams of butter; 5 grams of salt, half a clove of garlic, pepper and salt to taste, a sprig of rosemary and 50 cl of Vodka.

Preparation of venison fillet with berries

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First of all, we melt the butter with the rosemary in a frying pan over high heat until it is bubbly. At this point we can add the fillets, searing them lightly on both sides. We remove the rosemary and garlic and flame in the vodka. After arranging the fillets nicely on the hot plate, we add the berries, the venison stock and we drizzle with aged Balsamic Vinegar of Modena PGI. Let the sauce reduce and finally add salt and pepper. This last operation must be done away from the heat, otherwise the meat would lose its organoleptic qualities. Finally, season the fillets with salt and garnish with a currant branch and a sprig of mint.

by Redazione Acetaia Marchi

Vegan recipe: Vegetable gazpacho, marinated tofu and Balsamic Vinegar of Modena PGI

Who has never heard of balsamic vinegar of Modena? A product with a delicate taste, for refined palates that love to experiment. It can be bought together with classic balsamic condiments or in balsamic vinegar gift boxes, which are always very popular. But it can also be used in cooking, for those who like to try their hand at discovering new foods. And balsamic vinegar does not only go well with meat dishes, but also with vegetarian and vegan dishes. Here then is a Vegan recipe with Balsamic Vinegar of Modena PGI, to fully enjoy the flavour of this traditional product.

What is Balsamic Vinegar of Modena

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Before we give the recipe, let's explain what Balsamic Vinegar of Modena is. We all know that it has a delicate, almost sweet flavour, decidedly different from the sourness of classic wine vinegar. Its particular characteristic is due to the climatic and production conditions of the area where it is made. True Balsamic Vinegar is produced from grape must grown in the Modena area, following traditional procedures. Sangiovese, Lambrusco, hillside Trebbiano, Albana, Ancellotta, Fortana and Montuni are the necessary blends, to which 10% wine vinegar is added along with a portion of vinegar that is at least a decade old. The product is then placed in barrels or vats of fine wood, and then taken to the vinegar cellar where it is decanted from barrel to barrel until it is aged 12 or 24 years. Here there is a bit of confusion, as ingredients are described PGI instead the last part in red concerns PDO.

The vegan recipe: the ingredients

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To fully enjoy the taste of balsamic vinegar, here is a pretty good vegan recipe: Vegetable Gazpacho, Marinated Tofu and Balsamic Vinegar of Modena PGI. Let's start with the ingredients needed for 4 people. You need 200 grams of green pepper and 200 grams of green tomatoes, 150 grams of cucumber, 100 grams of rocket, 100 grams of celery, 1 red onion. To these should be added 2 slices of bread, 150 grams of natural tofu, 1 bunch of parsley, basil, extra virgin olive oil and salt.

Preparation of vegan gazpacho

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We start by taking the tofu cubes and blanching it in lightly salted water for 5 minutes. Once this is done, it needs to be drained and marinated in classic vinegar. Next we take the green peppers, which must be cleaned of their inner seeds, washed and cut into chunks. Then it's the turn of the cucumbers: peel them and cut them into chunks. The same goes for the green tomatoes and celery. The rocket should then be chopped. In the meantime, you must wet the bread with a drizzle of Balsamic Vinegar PGI.

Now combine all the chopped vegetables, the chopped rocket and the chopped bread in a blender. Before blending well, season with salt and a few tablespoons of oil. The mixture should be blended finely. At this point your Gazpacho is almost ready. It should be served with the tofu cubes, some rings of spring onion and basil leaves. Extra virgin olive oil and the ever-present balsamic vinegar can be added to taste. A fresh, nutritious dish that is sure to please everyone!

by Redazione Acetaia Marchi

Norwegian cod with Balsamic Vinegar of Modena PGI

Balsamic Vinegar of Modena PGI is not a vinegar like any other: its aroma and delicate taste make it a recipe ingredient for refined palates. It is a product appreciated by those who love good food. It is no coincidence that there are numerous recipes that call for Balsamic Vinegar: cooked and raw vegetables, desserts, meat and even fish. Don't believe us? We offer you a fabulous fish recipe and Balsamic Vinegar of Modena PGI, namely Norwegian cod with Balsamic Vinegar of Modena PGI. Try it to believe.

What is the vinegar cellar

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Before we tackle the recipe, let's talk for a moment about the place where the fermented cooked must becomes Balsamic Vinegar: the acetaia. It is in this almost magical place, usually an attic, that the barrel batteries for the production of Traditional Balsamic Vinegar of Modena PDO are placed.

The 'batteria' is the set of barrels, each having a different size, from the largest to the smallest, into which the precious liquid, which comes from the cooking of must made from grapes of the Lambrusco and Trebbiano hillside varieties, is poured. The refinement and ageing of this product requires a very long process, ranging from 12 to 24 years.

Norway cod with Balsamic Vinegar of Modena PGI: the ingredients

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Let's start with the ingredients for 4 people for the preparation of this recipe based on fish and Balsamic Vinegar.

• 500 grams of cod fillet;

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• 500 grams of fresh spinach;
• 150 grams of sugar;
• 100 grams of red pepper;
• 100 grams of green apple;
• 100 grams of rice flour;
• 80 grams of red onion;
• 25 grams of parsley;
• 1 litre of milk;
• 50 ml of Balsamic Vinegar of Modena PGI;
• 25 ml of extra-virgin olive oil;
• 25 ml of sparkling water;
• Salt and pepper to taste

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Norway cod with Balsamic Vinegar of Modena PGI: preparation

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First you have to soak the codfish in cold water for 24 hours, after which you divide the codfish into two parts: one part should be soaked in milk for a further two hours. At the end of this process, the codfish in the milk should be cooked with part of the red onion, cut into julienne strips, until almost dry.

The remaining part is again to be divided in two: one is to be fried in a batter made of rice flour and sparkling water, served on a cream of red pepper, the other steamed and served on a bed of spinach sautéed in butter. On top of the spinach is the red onion, braised in Balsamic Vinegar of Modena IGP, the codfish is placed on it and sprinkled with drops of Balsamic Vinegar.

The salt cod cooked in milk should be whipped with extra virgin olive oil, chopped parsley and garlic fragrance. The green apple cream should also be made: peel the apple and cut it into pieces. The pieces are sautéed in butter with the addition of milk, and blended to obtain a velvety sauce. In a saucepan, add Balsamic Vinegar of Modena PGI, sugar and simmer until the liquid is reduced to a quarter. The creamy liquid is drizzled over the codfish. The three cooking times go into the same dish.

by Redazione Acetaia Marchi

Panforte di Siena perfumed with Balsamic Vinegar of Modena PGI: two traditions united

For those unfamiliar with this cake, the Panforte di Siena is a typical sweet in the Tuscan Christmas tradition. The original version is made with almonds and a mixture of honey and spices, as well as both candied and dried fruit. The flavour is very sweet, with an aftertaste of candied fruit and almonds combined with a classic hint of spices. A taste that manifests itself in a lighter form in the white version, while it is much more intense in the black one.

So if you prefer that category of very aromatic and spicy desserts, then Panforte is definitely the dessert for you. If, on the other hand, you would like to try a variation of this cake, with the combination of aromas and spices of this delicious cake, then read on for this recipe. We are talking about this dessert with Balsamic Vinegar of Modena PGI..

Ingredients

250 g shelled almonds
100 g diced candied orange
75 g diced candied citron
75 g strong flour
1 teaspoon (or even two, depending on taste) of Balsamic Vinegar of Modena PGI
5 g powdered various spices (nutmeg, coriander and cloves)
150 g orange honey
75 g icing sugar
75 g icing sugar
1 Montecatini wafer

Preparation

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First, the almonds must be roasted for about ten minutes at 150 degrees in the oven. Then you have to collect them in a large bowl in which you will add flour, the powdered spices, the mixed candied fruit of your choice and of course the Balsamic Vinegar of Modena IGP. Then melt the honey very slowly in a special saucepan, adding the icing sugar and a heaped tablespoon of water; you will obtain a syrup, which will be added to the almond mixture, mixing all the ingredients together perfectly.

The final consistency should be quite firm. Once this initial procedure has been completed, continue by lining a circular-shaped mould with baking paper; for these quantities, the indicated size is a diameter of 18 cm, which is the most classic size used for Panforte. Next, place the wafer on the base. Then distribute the mixture consisting of the almonds and honey, smoothing it out well with the back of a spoon and sprinkle the entire surface with lots of icing sugar.

Bake the Panforte at 180 degrees for about 30 minutes.

Allow to cool for a few minutes and, when cold, sprinkle the desired amount of icing sugar on top again.

Curiosity

As you will no doubt have noticed, in this recipe the classic wafer sheet, which not everyone likes, has been replaced by theMontecatini wafer. The latter has almonds, which undoubtedly gives the whole thing much more flavour.

Advise

Once cold, the Siena Panforte perfumed with Balsamic Vinegar of Modena PGI should be covered (as pointed out earlier) with a coat of white icing sugar. This is not only to make it much tastier but, if prepared during the festive season, also for a distinctly Christmas version.

by Redazione Acetaia Marchi

Sushi rolls with tuna, vegetables and Balsamic Vinegar of Modena PGI: Oriental cuisine meets Modenese tradition

The Balsamic Vinegar of Modena PGI is undoubtedly the most widespread name in the commercial sector, as well as being the most widely exported in the world, for this food product. Outside the boundaries of Modena's culinary tradition, the so-called black gold of the tables is certainly one of the most popular ingredients among chefs.

Among the most original pairings is that of Balsamic Vinegar of Modena PGI paired with Sushi rolls with tuna and vegetables, responding to the success that Japanese cuisine has had in recent years in our country. If you want to bring to the table some first courses with balsamic vinegar of Modena IGP, but you also have a weakness for sushi, here is the complete recipe for sushi rolls with balsamic vinegar.

Ingredients for 4 persons

• 200 g sushi rice
• 4 sheets of nori seaweed
• 200 g raw tuna for sushi
• 1 avocado
• 1 carrot
• 1 celery stalk
• a small amount of valerian
• Balsamic Vinegar of Modena PGI
• 1 teaspoon sugar
• salt

Preparation: rice

The first step is to peel the carrot, then cut it into very thin slices and sticks. Then cut the celery in the same way. Then the vegetables have to be blanched in boiling salted water for about 30 minutes. After these first steps, continue by cooking the rice with 400 ml water and a little salt for about 15 minutes.

Now it is time to heat the Balsamic Vinegar of Modena with the salt and sugar. Once the mixture is ready, pour it over the hot rice towards the end of cooking, stirring very quickly. At this point, tip the rice into a bowl and cover it with the classic bamboo mat. The latter is used in this type of recipe, as it has the important function of letting steam escape. Stir it occasionally while it cools.

Preparation: the filling

Meanwhile, prepare the other ingredients, starting with the tuna to be cut into rather thick strips. Continue by peeling the avocado and cutting it too into slices twice as thick as the tuna. Then put everything together. Place the sheets of nori seaweed on the bamboo mat used for sushi. Before proceeding, it is important to moisten your hands so that a light layer of rice can be spread much more easily.

Remember to leave 2 cm free on each longer side. Slightly crush the rice layer to make it more compact. Place a strip of carrots on the rice 2 cm from the edge, then a strip of celery and a strip of avocado. Add the tuna and a few valerian florets. Starting from one side and facilitating the process with the mat, start rolling, pressing the free edge of the nori onto the rice.

Roll up and, if necessary, moisten the sealing side of the nori to make it stick. Compose the other sushi in the same way. Wet the blade of the knife and cut the sushi into thick rounds. Arrange on a plate with the cut side up and serve accompanied by the Balsamic Vinegar of Modena IGP.

by Redazione Acetaia Marchi