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Racking and racking: how the production of Traditional Balsamic Vinegar of Modena PDO works

The Balsamic Vinegar of Modena PDO is a product of the highest quality characterised by a special and long period of refinement and ageing, absolutely proven and certified. A versatile vinegar with a unique and unmistakable flavour and a very deep, intense and shiny black colour. Traditional Balsamic Vinegar of Modena PDO is able to make all kinds of dishes even more special and represents an excellence of Italian gastronomy. The quality of this product derives precisely from the production methods of the ancient vinegar factories, which scrupulously follow the Single Production Regulation, natural, artisanal and traditional preparation.

First steps in the production of Balsamic Vinegar of Modena

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The production of Traditional Balsamic Vinegar of Modena PDO starts with the grapes, which must be produced within the province of Modena and carefully monitored to obtain quality fruit. The typical grape varieties used for this product are Lambrusco, Trebbiano, Ancellotta, Sauvignon, Berzemino, Sgavetta, and Occhio di Gatta. .

Then, by gently crushing the grapes, the fresh must with a pleasant, clean taste is obtained, which is then transferred to the typical cooking cauldrons where it is transformed into cooked must, cooking very slowly at over 80 °C. At the end it is thus possible to obtain a concentrated must with a typical dark colour.

fermentation and racking

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The cooked must obtained from the stages described above is then decanted into the special diamis tanks, in which the yeasts naturally present in the vinegar cellar begin the alcoholic fermentation. The sugar is then slowly and gradually transformed into alcohol, resulting in the so-called base wine. Obviously, this fermentation process is carefully controlled by master vinegar makers so that everything proceeds correctly.

Following the alcoholic fermentation, the most complicated phase in the production of this vinegar begins, which generally takes place in the spring and winter months: the acetic fermentation. The base wine is decanted into wooden mother barrels and here it is mixed with a third of aged Traditional Balsamic Vinegar of Modena PDO, rich in vinegar bacteria. The alcohol part thus begins fermentation in vinegar until the basic vinegar is created.

When the product reaches the appropriate acidity, over a period of time that can vary from one to two years, it is transferred to special batteries made of different woods of different sizes. During the winter and then the spring period, classic racking is carried out to restore the level of the product in the barrels that has evaporated in the previous summer. This starts with the smallest cask and continues up to the largest cask. The latter can eventually be filled with the basic vinegar from the mother casks, remembering that these casks should never be filled more than 3/4 full to maintain good air contact.

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Tasting

Once the production of Traditional Balsamic Vinegar of Modena PDO is complete, it is taken to the Consortium for Protection, which is responsible for carrying out all the appropriate checks in agreement with the Modena Chamber of Commerce. The tasting commission assesses its suitability and, after a positive outcome, the product is bottled directly at the Consortium. This results in two products: a aged vinegar, aged for a minimum of 12 years, and a extra-aged vinegar aged for a minimum of 25 years.


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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.

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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.


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What to do in Modena in a day? A visit to a vinegar cellar with tasting of Balsamic Vinegar of Modena

The whole world knows Modena because this Emilian city is closely linked to living well and being happy. How? The Emilian cuisine needs no great introduction and in Modena it reaches unsurpassed heights.

One could also mention a special ambassador of this city who has carried the banner of Modena everywhere in the world: we are talking about the great tenor Luciano Pavarotti.

To encourage a visit to Modena, one could also mention the presence here of the world's most important luxury car factories and its outstanding artistic heritage. Monuments such as the Ghirlandina, the city's landmark tower, Piazza Grande and the cathedral could be enough to entice anyone to a visit.

But Modena also offers something more, a typical local product that is known all over the world and that here, in its land of origin, can be better known: the Traditional Balsamic Vinegar of Modena PDO. So, why not organise a Tasting of Balsamic Vinegar of Modena to make the day tastier?

Discovering a centuries-old tradition

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Discovering what lies behind the centuries-old Modenese tradition of Balsamic Vinegar is a unique and unforgettable experience that can only come true in this territory.

An acetaia is an incredible place where you can totally immerse yourself in the art, handed down from generation to generation, of making the best Traditional Balsamic Vinegar of Modena PDO.

We are talking about that condiment, made from cooked grape must, which has become synonymous with absolute quality all over the world. Balsamic Vinegar is made only from grapes from seven types of vineyards: Lambrusco, Ancellotta, Trebbiano, Sauvignon, Sgavetta, Berzemino, Occhio di Gatta.

The guided tour of the vinegar cellar

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The tours of Acetaia Marchi start in the vineyards, with a wonderful walk through nature that will put every visitor in a good mood. Then you enter the vinegar cellar where you will be confronted with hundreds of certified casks for maturation and ageing.

Every stage of the process will be presented to the visitor by the competent staff in every aspect, from the pressing of the grapes, to the cooking of the must and the refining or ageing in wooden barrels.

The casks are stored in 'batteries', i.e. a group of at least three casks that follow the three main phases: fermentation, maturation and ageing. The three casks in the battery have different capacities, from the largest to the smallest, and with different essences that will give different qualities to the vinegar, both from the visual and olfactory and taste point of view.

Thanks to the guides' instructions, it will be possible to understand the many nuances that are encapsulated in this product, in purity, which is called by locals 'The Black Gold of Modena'.

At the end of the visit, it will be possible to visit the shop, where various types of Modena vinegar and products derived from it can be purchased. Also during the Traditional Visit, there is of course no lack of a fair presence of typical local products that will make your stay in the vinegar cellar particularly rich from the point of view of good foodies.

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Balsamic Vinegar of Modena tasting and aperitif at Acetaia Marchi

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The real highlight of the visit to the vinegar cellar is of course the moment of tasting Balsamic Vinegar of Modena, which turns into an unforgettable experience for all visitors.

The tasting allows guests to taste not only our vinegar, but also other typical Emilian products. Our guests can enjoy a good glass of Lambrusco and find themselves in front of a tasty chopping board with local cured meats, high quality cheeses, onions with vinegar, jams and much more.

Instead of the classic tasting, it is also possible to choose the option of a guided tour with concluding aperitif. In this case we offer our guests a well-prepared aperitif. This option is ideal for those who want to spend more time inside our vinegar cellar, close to the vineyards and surrounded by nature and the intoxicating scent of grapes and balsamic vinegar. So which type of guided tour do you prefer?

If you are visiting Modena and would like to experience a tasting of Traditional Balsamic Vinegar of Modena PDO directly in the vinegar cellar, on our website you can book your guided tour choosing your preferred day, time and language. We are waiting for you!


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How to store Balsamic Vinegar of Modena? Instructions for keeping it unaltered over time

The Traditional Balsamic Vinegar of Modena is a typical high quality product characterised by a unique bouquet and an unmistakable strong, shiny brown colour. This vinegar, an all-Italian excellence, can be used to make many dishes unique in both flavour and colour, and for this reason it is now an important element on every table. After careful production, consisting of several stages and long periods of refinement or ageing of the vinegar, it must be correctly maintained over time so that it remains unaltered and always of excellent quality. Here are the main guidelines to follow.

Preserving Balsamic Vinegar of Modena

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With regard to the conservation of Balsamic Vinegar, it is important to emphasise first of all that it is the Consortium of Protection itself with qualified tasters that guarantees the suitability and quality of each product. In this way, thanks to the long and appropriately certified ageing process, the Balsamic Vinegar of Modena does not run the risk of being subject to particular alterations during its storage period.

However, some simple indications should be borne in mind: store balsamic vinegar in a closed container in a cool and dark place, taking particular care never to leave the product in direct sunlight. It is good to keep bottles away from heat sources and to avoid excessive temperature changes. It is essential not to store vinegar in the refrigerator, but simply at room temperature.

A further tip concerns the correct maintenance of the aromas and fragrances typical of Balsamic Vinegar of Modena. To ensure that these remain intact over time, it is a good idea to keep the vinegar away from perfumes or other substances that are known to emit strong and distinctive odours.

These precise indications are provided by the very same Consortium for the Protection of Balsamic Vinegar of Modena, in cooperation with the Chamber of Commerce of Modena, to guarantee products of the highest quality that remain unchanged over time.
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Tips for using Balsamic Vinegar of Modena

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This excellent Italian product can be used in the cucine in so many ways as it goes perfectly with so many products and dishes. In particular, red meats, seasoned cheeses, seafood, salads, seasonal vegetables, strawberries, fruits of the forest and summer fruit salads are recommended as typical accompaniments. In other proles, Traditional Balsamic Vinegar of Modena can be easily paired with a variety of dishes, from first and second courses, through side dishes to fruit and desserts.

It only takes a few drops of this certified product to release really unique aromas and flavours that give every dish an extra touch. Balsamic Vinegar can sometimes be used already cooked or simply uncooked depending on the dish being created, thanks to its great versatility.

Precisely because of all its characteristics, it is recommended to always choose a certified and suitable product, such as a Traditional Balsamic Vinegar of Modena PDO, which is intense, has an unmistakable aroma and is skilfully structured, with a penetrating and complex fragrance, a typical brown colour with shades tending to black and particularly iridescent reflections.

In short, we are in the presence of a true Italian gastronomic excellence with careful, long and meticulous production, which with proper care can maintain its very high quality for a long time.


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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.

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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.


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The characteristics of Organic Balsamic Vinegar of Modena PGI

It is a prized Italian product and now together we will discover its history, production and uses in the kitchen of the famous Modenese balsamic vinegar.

For the uninitiated, it is characterised by its dark/brownish colour, good density, and pleasantly sour and well-balanced taste, with hints that change depending on the type of wood in which the vinegar is aged.

The history of Balsamic Vinegar

The name of balsamic vinegar is inextricably linked to its territory, which has been inhabited since ancient times: as early as the 3rd century BC. The ancient inhabitants of the Modena area had to find ways to contribute to the production of wine, and came up with the idea of boiling the must to avoid fermentation and vinification.

In the mid-18th century, the term balsamic appeared for the first time in the records of the cantina degli Estensi. The adjective was clearly linked to the product's special curative properties, used against plague sores or to combat migraines. Over the course of the centuries, balsamic vinegar has been increasingly appreciated in the national and international food and wine scene, until it was awarded PDO recognition by the European Community in 2000.

Balsamic vinegar PGI: characteristics and production

In 2009, Modena Balsamic Vinegar was awarded the PGI (Protected Geographical Indication) designation by the European authorities. It is a food and wine product of great excellence, appreciated throughout the world, whose production is strictly protected by specifications jealously guarded by the Consortium of Balsamic Vinegar of Modena. Here are all the steps involved in its production:

  • Pressing of the grapes from the vineyards of the provinces of Modena and Reggio Emilia (Albana, Lambrusco, Sangiovese and Trebbiano), followed by the production of must and its partial fermentation, cooking or concentration.
  • To give the vinegar its organoleptic characteristics, a dose of vinegar at least 10 years old and one dose of wine vinegar (at least 10% of the total product) is added to the must.
  • Aging in wooden barrels for a period of at least 60 days, at the end of which the product is examined to see if it really has all the necessary characteristics to be defined as a Balsamic Vinegar of Modena PGI..

organic balsamic vinegar of modena igp platinum

The Aceto Balsamico di Modena I.G.P. Biologico Platino boasts a very harmonious, smooth and acetic flavour and has a brilliant deep black colour. With its intense aroma and fresh fruity flavours, it is ideal for those who like to enhance and flavour every dish with an excellent, high-quality Balsamic Vinegar of Modena Organic I.G.P..

From the union of the best Must and Wine Vinegar, obtained exclusively from grapes grown on the family's land using the Organic method, comes a special Organic Balsamic Vinegar of Modena I.G.P. characterised by a very high density. This product is designed purely for an increasingly large and demanding organic clientele.

Let's see what its ingredients are:

  • Cooked grape must, wine vinegar. It is a 100% organic product. It contains no preservatives, dyes, thickeners, antioxidants, sweeteners or added sulphites.
  • Acidity: > 6%.
  • Density: approx. 1.34

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The deep link between Balsamic Vinegar of Modena PGI and the territory of Modena and Reggio Emilia

According to tradition and in compliance with current regulations, the production area of Balsamic Vinegar of Modena PGI falls within the provinces of Modena and Reggio Emilia. In this area there is a strong presence of grapes characterised by the right concentration of sugar and acidity.

History and territory

On the plains of Emilia Romagna lie Modena and Reggio Emilia and along this landscape path that follows the Po River and crosses the basins of the Secchia and Panaro rivers. This is also the area corresponding to the ancient Estense Duchy: a land rich in history and with a great culinary tradition. It is precisely the ancient knowledge of the farmers and their innate love of good living and eating well, together with the pedoclimatic characteristics of the area, that have given rise to a typical and exclusive product such as Balsamic Vinegar of Modena PGI.

The climatic conditions are optimal. The climate that characterises Modena and Reggio Emilia is semi-continental, mitigated by the influence of the nearby Adriatic Sea. Winters are typically cold, with average temperatures of around 2°C, and summers are hot and humid, even over 35°C. Springs and autumns are decidedly mild. These conditions favour the development of the native acetic flora, which has a predominant influence on the maturation and ageing process of Balsamic Vinegar of Modena. The Modena and Reggio Emilia areas are also characterised by a fair amount of rainfall (around 750 mm per year) and by fog, which is present above all in late autumn and winter.

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Balsamic Vinegar of Modena PGI

It is a unique product in the world. Its existence is closely linked to the unique knowledge, traditions and skills of the local population. Because of its uniqueness, Aceto Balsamico di Modena IGP is considered a symbol of the culture and history of Modena. This was confirmed in the Official Journal of the European Union (L 175/10 of 4 July 2009).

An emblem of the gastronomic quality of the territory of the two Emilian cities, the Balsamic Vinegar of Modena PGI is an integral part of the local culinary tradition. As well as being a versatile and intriguing ingredient in countless regional recipes, it is also the star of dedicated festivals and events, as well as being used all over the country.

Tradition

Natural, artisanal preparation takes a long time compared to industrial procedures, but it allows the typical products of our land to reach the table in the most excellent way from every point of view. Organic Balsamic Vinegar of Modena I.G.P. and Balsamic Vinegar of Modena I.G.P. is free of thickeners, colourings, preservatives, antioxidants, sweeteners and added sulphites. It is the result of a skilful blend of thebest Mosti extracted from the indigenous Modena grapes grown in the family's vineyards, rigorously selected, and wine vinegar. This blend undergoes a process of refinement and/or ageing in ancient oak casks. The Balsamic Vinegar of Modena I.G.P. and the Biotic Balsamic Vinegar of Modena I.G.P. are a tasty, dark brown food and wine product with excellent density and quality.


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Is it better to use a balsamic dressing or Balsamic Vinegar of Modena PGI? Cooking tips

Balsamic vinegar is increasingly finding its way onto our kitchen shelves. It is a delicious and versatile condiment, suitable for most of our savoury dishes and even some sweet recipes. It allows us to complement dishes of all kinds, from the simplest and freshest to the tastiest and most elaborate.

The sweet-and-sour flavour of Balsamic Vinegar goes very well with many foods: just a few drops are enough to satisfy even the most discerning palates! In addition to vinegar, however, balsamic condiments are also often used in cooking. There are differences between the two products which you should be aware of if you want to use them correctly on your table. Let's take a look at what differentiates these two products and how to use them in the kitchen.

The differences between Balsamic Vinegar of Modena igp and Balsamic Vinegar Condiment

It is not easy to notice the differences between vinegar and condiment. Yet the two products have some substantial differences. The most obvious one is certainly acidity. Balsamic Condiments are brown in colour like vinegar and have a very full-bodied consistency. In terms of taste, the sweet component tends to prevail over the sour component in balsamic seasonings. They are designed for those who like 'sweeter' and less vinegary flavours, with a lower acidity level of 5-4.5 %. Because of this low level of acidity, they could not by law be called 'Aceto Balsamico Tradizionale di Modena D.O.P.' or 'Aceto Balsamico di Modena IGP', which have an acidity of at least 6 %. Moreover, current legislation allows them to be bottled in bottles of different capacities, such as 40, 50, 100 or 200 ml.

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When to use vinegar and when is it a good idea to use balsamic dressing?

Balsamic vinegar can be used as a condiment for practically any dish. Its sweet-and-sour flavour goes very well with many types of food, such as meat, tasty salads, risotto or fruit. Balsamic seasoning can also be used to season the same dishes. However, you must always remember that its taste is somewhat sweeter and that the consistency is thicker. Therefore, it all depends on your taste and that of your diners.

Balsamic seasoning is the ideal ally for those who like to decorate dishes and add a touch of elegance and flavour to their preparations. In addition, due to its predominantly sweetish flavour, it is most often used for fruit salads, ice cream and desserts. So try it in sweet recipes and to refine your dishes - you won't be disappointed!

Balsamic vinegar and balsamic condiments: where to find them?

If you would like to try some authentic and tasty products, take a look at our suggestions. In our vinegar factory we produce Traditional Balsamic Vinegar of Modena D.O.P., Balsamic Vinegar of Modena I.G.P. , Condimenti Balsamici, fruit sauces, jams and compotes. We produce everything according to tradition and also offer interesting variations. These include the organic balsamic (Bronzo and Platino) and the Condimento Biologico Bianco. That said, we invite you to give us a try: we are sure that our products will win you over from the first taste!


The recipe for celeriac, pecorino cheese and rocket tacos with balsamic vinegar

How many times have you had to organise a family lunch, dinner or party with friends and not known what dishes to prepare? Being together with loved ones is a chance to take our minds off the daily stress and surround ourselves with the love of our loved ones. However, choosing which dishes to bring to the table can make us panic and build up tension. In order to make room only for cheerfulness, today we propose the recipe for celeriac, pecorino and rocket tacos with Balsamic Vinegar.

This is a tasty dish that is easy to prepare and different from the ordinary. It doesn't take much time, just a little patience and a few delicious ingredients.

A small premise

Celeriac is a vegetable with a high water content. For this reason it has a diuretic and purifying effect on the body. It is also rich in minerals such as calcium, iron, magnesium and potassium and has very few calories. All these characteristics make it an ideal food for those who like to bring nutritious and genuine ingredients to the table.

The other main characters in the recipe for celeriac tacos with balsamic vinegar will give your dish that extra touch of flavour, perfect for impressing all your guests! Let's go and prepare this tasty dish.

Ingredients and preparation of the recipe for celeriac, pecorino cheese and rocket tacos with balsamic vinegar

To prepare tasty tacos for 4 people, you will need the following ingredients.

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Preparation

To prepare the recipe for celeriac tacos with balsamic vinegar, start by cleaning the celeriac. Then season with extra virgin olive oil, pepper and a pinch of salt. Wrap your vegetable in aluminium foil and bake in the oven at 180°. When ready (when the core temperature reaches 84°C), take it out of the oven and leave it to cool. Then slice it into about 20 slices and cut the slices into perfect disks (we recommend using a small round pastry cutter).

Now toast the celeriac discs using a hot pan. Separately, heat the milk slightly, but do not let it come to the boil. Squeeze the lemon, add the juice to the milk and let the mixture thicken. Once this is done, to prepare the celeriac tacos recipe, strain the curds through a gauze and stir gently, adding salt and pepper.

Once this step is completed, season the rocket with a drizzle of extra virgin olive oil, Balsamic Vinegar, salt and pepper. On the cooled celeriac discs place a thin layer of curd, rocket and then a layer of grated pecorino cheese. At this point close your tacos.

The recipe for celeriac tacos with balsamic vinegar? Definitely worth a try!

This simple recipe will amaze and delight the palates of your guests. You will win everyone over with little effort and with a light and original dish. But remember to use only high-quality ingredients. For the celeria rapa tacos recipe, we recommend that you try one of our products. The I.G.P. Balsamic Vinegar of Modena. and the Condimenti Balsamici may also prove to be the ideal choice!


fruit ice cream and balsamic vinegar

Balsamic vinegar with ice cream: delicious summer combinations

As we know, with the arrival of summer, the desire to cook decreases and with it, the desire to enjoy a good ice cream increases exponentially. Have you ever tried topping it with Balsamic Vinegar? If not, you should definitely not miss this article. Which ice cream flavours are best suited to this type of combination? Let's find out together.

How about a strawberry sundae with balsamic vinegar?

We can't start this list of combinations without mentioning the most famous par excellence: strawberries and Balsamic Vinegar. This nutritious and delicious red fruit appeals to young and old alike. Its accentuated sweetness is perfectly enveloped by the pungent taste of Balsamic Vinegar. The result? A whirlwind of flavours that you won't be able to live without.

In short, strawberries taste even better with balsamic vinegar and so does the frosted fruit. Our advice? Prepare a nice bowl of ice cream and top it with fresh strawberry pieces. Then add Balsamic Vinegar. You won't regret it!

Cream and Balsamic Vinegar: the perfect couple

If you are part of the gluttonous team, the cream ice cream is sure to be a favourite. A light drizzle of balsamic vinegar can give your sundae some oomph and personality, making it an experience you will definitely want to repeat. For a true masterpiece, complete the bowl with wild strawberries.
strawberry and balsamic vinegar ice cream

Kaiser Pears with Balsamic Vinegar

Keiser pears can be recognised by looking at the neck of the fruit, which has a long, slender stem. Their taste is very special: aromatic and sugary, they are particularly suitable for making ice cream. The best way to tone down the sweetness of this ice cream is to pair it with balsamic vinegar and finish the bowl with a handful of peeled almond flakes. It will win you over, just try it!

Balsamic vinegar: goodness always at hand

Balsamic vinegar is a world-famous Italian product that has become a real joker in the kitchen. With its unmistakable sweet and sour flavour, it is the perfect condiment for sweet and savoury recipes. The beauty of the culinary world is that there are no impassable limits, and the combination of balsamic vinegar with ice cream is clear proof of this. Always have the courage to experiment: hunger and curiosity will lead you to wonderful discoveries!

But don't forget to experiment by always using quality products. When it comes to Balsamic Vinegar, you can count on Acetaia Marchi. For more than a century we have been producing Traditional Balsamic Vinegar of Modena D.O.P. and Balsamic Vinegar of Modena I.G.P. Our vinegar works daily to offer so much taste and quality to every customer. Don't hesitate to discover all our products: from traditional balsamic vinegar to condiments, from sauces to jams. You can find them in the Products section, but you can also come and visit us. With Acetaia Marchi you can bring the taste of tradition to the table and make your ice cream even more delicious!