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.

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.



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!

cups with rocket salad

Cups with rocket salad, beetroot, walnuts, radishes and balsamic vinegar

In spring and especially in summer, we like to bring fresh, easy and quick recipes to the table. One of the recipes we recommend, which boasts precisely these characteristics, is the arugula salad, beetroot, walnuts, radishes and balsamic vinegar cup. If you have guests for lunch or dinner and want to make a good impression without having to spend a long time in front of the cooker, this is just the dish for you.

The characteristics of the main ingredients

Arugula salad, with all its ingredients, has interesting properties that are beneficial to our bodies. Rocket salad, in particular, offers a high proportion of fibre and calcium. Thanks to its properties, it can help detoxify the liver and also replenish the body's mineral salts lost through intense physical activity. It also has diuresis-promoting properties.

Radishes have a very high water content and also contain minerals such as iron, calcium and phosphorus; B vitamins, vitamin C and folic acid. Thanks to all these substances, these vegetables offer purifying and diuretic effects. In addition, their consumption promotes sleep.

The walnuts included in the rocket salad also have many beneficial properties. They provide a valuable supply of omega 3 fatty acids, which are very good for keeping cholesterol levels in the blood under control. Walnuts also contain a high amount of vitamin E, which is a powerful antioxidant, and arginine. Arginine is an amino acid which has the property of dilating blood vessels, oxygenating muscle tissue and thus improving physical performance. Red beets, on the other hand, contain folate, vitamin C and other minerals including potassium and iron. They are therefore a valuable aid for those suffering from anaemia or hypertension.

The ingredients to prepare this nutritious and tasty recipe

To prepare the salad bowls with rocket, beetroot, walnuts, radishes and balsamic vinegar, you will need the following ingredients.

For the cups

  • 16 puff pastry discs,
  • Extra virgin olive oil to taste,
  • 1 yolk.

For the rocket salad

  • 100 g rocket salad,
  • 70 g beets,
  • 50 g walnuts,
  • 100 g radishes,
  • Balsamic Vinegar of Modena I.G.P. to taste,
  • Extra virgin olive oil, fine salt and pepper to taste.


The preparation of bowls with rocket salad, beetroot, walnuts, radishes and balsamic vinegar

Take the discs of dough and place two of them, off-centre, in a ramekin. By doing this, you can form a cup. Using a kitchen brush, brush the entire surface with a little beaten egg yolk. Place the discs in the oven preheated to 200° and bake for about 15 minutes. After baking, leave the cups to cool and then prepare the rocket salad. Dice the cooked beetroot, crush the walnuts and finely chop the raw radishes (already cleaned under running water).

Next, place the beetroot in a bowl and add the rocket (already cleaned). Add the chopped nuts and the small radish slices. Finally, season with extra virgin olive oil, balsamic vinegar, salt and pepper. After carefully mixing the arugula salad to allow the dressing to be absorbed, place a portion in each bowl, using spoons. Plate and serve. To make a really delicious salad, we recommend you try our Gold Seal Balsamic Vinegar of Modena I.G.P..

torta salata con peperoni

Savoury pie with peppers, cheese and balsamic vinegar

Savory pies are quick and easy dishes that can be prepared in many versions. In fact, there are many different recipes, which turn out to be versatile preparations suitable for different occasions, ideal both for delicious appetizers and to be served as single dishes. If you are passionate about savory pies, you are in the right place. Today we offer you a simple and tasty recipe: that of the savory pie with peppers, cheese and balsamic vinegar . Read on to find out what are the directions for preparing this delicious dish and some more information on its ingredients.

The savory pie with a colorful filling

This special recipe uses peppers of three different colors: yellow, red and green. These can be strengthened by the presence of a tasty layer of cheese and a touch of heady balsamic vinegar . This pepperoni quiche is delicious, but also highly nutritious and filling. It looks like a meal packed with all the nutrients we need, from vitamins to proteins. It will delight the palate, but also the eyes: it is the ideal recipe to surprise your guests not only with goodness, but also with enviable and colorful aesthetics.

The recipe for a savory pie with peppers, cheese and balsamic vinegar

Let's find out all the steps and the main ingredients of this tasty preparation.

Ingredients for 4 people

  • 1 roll of rectangular puff pastry,
  • 150 g of Edamer (or any other cheese you prefer),
  • 3 peppers (one red, one green and one yellow)
  • Mint, extra virgin olive oil, salt and pepper to taste
  • Balsamic Vinegar of Modena I.G.P. b.

The preparation

To prepare this savory pie with peppers, take the latter, wash and dry them carefully. Then put them in a static oven at 180 ° for 40 minutes, remembering to turn them at least a couple of times during cooking. After this time, let them cool. When they have cooled, remove the peel and clean inside, remove the seeds and inedible parts. Then cut them into thin strips. Pour them into a bowl and add pepper, salt and a drizzle of oil. Mix everything together and add the mint and balsamic vinegar.

For the composition and cooking of the savory pie with peppers, line a rectangular mold with baking paper and, after unrolling it, carefully arrange the puff pastry. Then prick it with a fork. Then take the cheese and grate it until it covers the entire surface of the pastry well. Finally, arrange the peppers alternating the strips according to the color. Fold the edges inside and bake the cake in a static oven at 200 ° for about 30/35 minutes.


At the table with a savory pie with peppers, cheese and balsamic vinegar

Before taking the savory cake out of the oven, let it cool for a few moments. Then place it on a suitable plate and serve it lukewarm. In this way you can better enjoy its filling. You can sprinkle the surface of the cake with some mint leaves, to give that extra touch of perfume. The savory pie with peppers, cheese and balsamic vinegar will conquer everyone! One last tip: for preparation, try the Balsamic Vinegar of Modena I.G.P. Bronze seal . You will not regret it!

batterie-produzione condimenti balsamici

How to use balsamic condiments in cooking

If you love balsamic condiments and would like to find out more about new ways of making full use of their culinary characteristics, read on. We'll be offering suggestions, solutions and products you should try as soon as possible.

What are balsamic condiments and what are their main characteristics?

Balsamic condiments are food and wine products made from cooked must and wine vinegar. The combination of the latter, following the achievement of acetic fermentation, allows the development of different notes of flavour capable of enveloping and conquering every palate. In most cases, these condiments are dark and boast a sweet and sour flavour. There are various types, differing in density and taste.

Balsamic condiments owe their deliciousness above all to the ageing to which they are subjected: they are left to rest in wooden barrels for a long time. This allows them to acquire different nuances of flavour, which vary according to the type of wood in which they are stored. The role of balsamic condiments is to enhance the flavour of each dish and give each dish many different nuances of taste.

cooking seasonings

How to use these products in the kitchen?

These products are particularly popular because of their versatility. In fact, they can be used for both starters and other courses (including dessert). The purpose of balsamic seasonings is to enhance the flavour of the dishes they are to season, but not to conceal it. It is therefore important to dose them carefully, so as not to cover up too much of the taste of the dishes. Depending on the type of product and the seasoning chosen, it will be possible to create a combination of flavours that will tickle even the most difficult palates.

There are so many recipes for using these condiments in the kitchen. They are best appreciated in combination with cooked and raw vegetables. They can also be used for the preparation of meat dishes and to further flavor buffalo mozzarella , some sauces and salads .

They can even enhance certain desserts: balsamic dressings are particularly good in fruit salads or in combination with jams. In any case, they can reawaken traditional flavours and add great quality to prepared dishes.

Where can you find tasty and genuine balsamic condiments?

To bring all the flavour of tradition to the table, it is always advisable to buy these condiments directly from the vinegar producers of Modena and Reggio Emilia. Acetaia Marchi also offers a large selection of high-quality balsamic condiments. We also recommend that you try our exclusive White Organic Seasoning: an excellence not to be underestimated!

All Condimenti Balsamici di Acetaia Marchi are made from cooked grape must and wine vinegar, and left to rest in fine wooden barrels. The Pregiati, the Riserve, the Leggendari and our other products are waiting to win you over with their unique taste, but also with their small bottles of refined and elegant design. They are so beautiful that you can collect them. Word of Acetaia Marchi!


The tasty crispy bacon with Balsamic Vinegar of Modena

If you want to prepare a tasty dinner to impress your friends or family, you've come to the right place. In fact, what we are proposing today is a preparation that is sure to leave all your guests speechless. This is the recipe for crispy bacon with balsamic vinegar from Modena.

This second course or starter is very tasty and delicious. The procedure is very simple and will allow you to prepare a dish suitable for the whole family... The crispy bacon will win everyone over and receive many compliments!

The main ingredients

To prepare this tasty recipe for crispy bacon with balsamic vinegar from Modena, you will need not only bacon and balsamic vinegar, but also red peppers. The red peppers make the dish more colourful and even more delicious and nutritious. Balsamic vinegar, however, gives the dish its unmistakable flavour. Balsamic vinegar is always the ingredient that enhances, envelops and makes every flavour even more excellent!

Ingredients for 4 people

  • 500 g bacon,
  • 3 red peppers,
  • extra virgin olive oil,
  • 2 teaspoons of Balsamic Vinegar of Modena I.G.P.,
  • 1 or 2 litres of water,
  • A sprig of rosemary,
  • A clove of garlic,
  • A bay leaf,
  • Salt and pepper to taste


The preparation of crispy pancetta with Balsamic Vinegar of Modena

First take the bacon with the rind, then prepare the barbecue and brush the cooking grid. In this case, we recommend preferring indirect cooking : a method in which the food is placed away from the flame and the barbecue is covered with the appropriate lid.

To implement this cooking technique, light the fire only on the sides of the barbecue. Then prepare a pan with the garlic, rosemary, bay leaf and half a liter of water and place it on it. Spread the bacon on the top of the grill and lower the heat. After closing the lid, let the bacon cook for about a couple of hours.

The peppers, on the other hand, must be cooked directly: you can put them whole on the grill and check them often until the end of cooking. At this point you can compose the course of crispy pancetta with Balsamic Vinegar of Modena . To do this, you will have to cut the bacon into small pieces and turn it a little in the pan to make it crunchy. Then you can cut the peppers into pieces (slightly larger than the cubes of bacon), and then season them with oil, pepper and salt. Assort the dish with the two preparations and pour a little Balsamic Vinegar to enhance the taste.

At the table with crispy pancetta with balsamic vinegar of Modena

As you have noticed, with few ingredients and with little effort you will conquer the whole table and surely there will be someone who will want to steal the recipe! This dish will be a pleasant surprise for your guests: each course of crispy bacon with Balsamic Vinegar of Modena will offer an unforgettable taste. Try it with one of our products: you can find them here. Do not hesitate to contact us for advice on choosing the right balsamic vinegar!

Meatballs with balsamic vinegar from Modena-IGP

Caprese meatballs with balsamic vinegar

Do you need a quick and easy dish to delight your guests? Are you looking for a tasty summer starter that will surprise every guest? Are you looking for a special recipe for a last minute aperitif? Whatever the case may be, we suggest the Caprese meatballs with balsamic vinegar. This dish, which is particularly suitable for the summer, combines all the typical flavours of summer with an extra touch of deliciousness.

A tricolour recipe with a Mediterranean flavour

The triad that most represents our country is undoubtedly the one that comes from the union of mozzarella, tomato and basil. These three excellences of our territory combine perfectly with each other and can be defined as the tricolour of Mediterranean cuisine.

The tomato is the emblem of southern Italy: with its bright colour it evokes warmth, tradition and conviviality. It is versatile and can be used in combination with many different foods. Mozzarella is a sweet, milky treasure chest that captivates with its flavour and texture. And finally, there's basil, which brightens up and adds character to countless dishes, including our meatballs from Capri with balsamic vinegar. The balsamic vinegar is the very ingredient that will give that extra touch of deliciousness to this must-try recipe.
Let's get to the heart of this recipe made to impress... with simplicity!
We advise you to buy excellent raw materials, as they will give the dish an added taste and authenticity. Here are the proportions for ten Caprese meatballs with balsamic vinegar.

  • 10 cherry tomatoes,
  • 10 leaves of fresh basil,
  • 10 mozzarella cherries,
  • 150 g breadcrumbs,
  • 150 g 00 flour,
  • 150 ml of Balsamic Vinegar of Modena I.G.P.,
  • 3 whole eggs,
  • Salt and pepper to taste

Preparation of Caprese meatballs with balsamic vinegar

Start by cutting the cherry tomatoes in half vertically. Remove the pulp using a carpet knife or a teaspoon. Once the pulp is removed, place a mozzarella and a basil leaf inside the tomato and make sure the ends of the tomatoes fit together. Now place the flour, beaten whole eggs to which salt and pepper have been added, and the breadcrumbs in three different bowls.

Take the caprese morsels and dip them first in the flour and then in the eggs, making sure to let the excess drip off before "dipping" them in the breadcrumbs. Once this is done, plunge them into a pan of boiling oil. Remove the caprese balls as soon as the breadcrumbs are golden brown. The browning is a sign not to be underestimated: it will confirm that the mozzarella has become soft and stringy! Leave the Caprese meatballs to cool and in the meantime prepare the balsamic vinegar reduction. Simply take a narrow, high-sided pan, pour in the specified amount of balsamic vinegar and cook over a low heat for 3 or 4 minutes.

Aceto Balsamico di Modena I.G.P. Sigillo Argento

It's time to serve your Caprese meatballs!

You can serve the Caprese meatballs on a nice serving plate and put the balsamic vinegar reduction in some bowls. In this way, each diner can dip the meatballs to their liking. So, is your mouth watering already?

Grilled leeks with Balsamic Vinegar of Modena I.G.P.

On fine spring and summer days, the desire to enjoy fresh, tasty dishes is always just around the corner. If you like your food cooked on the grill and love quick and easy recipes, we recommend grilled leeks with Balsamic Vinegar from Modena. They will be much appreciated by all your guests!

All the goodness and nutrition of leeks

Not everyone knows this, but leeks are not only tasty, they are also a good digestive aid and help reduce any complaints of bloating. According to experts, they have anti-inflammatory properties, which can be found if, for example, you suffer from rheumatism or arthritis. Leeks are also highly recommended for people suffering from kidney problems and water retention, thanks to their high potassium and low sodium content.

Other beneficial effects that will convince you even more to enjoy grilled leeks with Balsamic Vinegar of Modena I.G.P. are those that affect the cardiovascular system. In fact, thanks to the high percentage of potassium, it is possible to improve and regulate blood pressure.

Finally, the antioxidants found in these delicious vegetables have the power to counteract free radicals, which cause premature cell ageing. That said, all that's left to do is to prepare grilled leeks with Balsamic Vinegar of Modena PGI.

The ingredients of this tasty recipe

    • 1 kg of leeks (to be cleaned),
    • 6 tablespoons of extra-virgin olive oil,
    • 1 sprig of parsley
    • 10 mint leaves,
    • 2 sprigs of dill,
    • Balsamic Vinegar of Modena I.G.P. q.b.
    • Rosmarin, fine salt and black pepper to taste

The preparation of grilled leeks with Balsamic Vinegar of Modena I.G.P.

The first thing you need to do is to clean the leeks carefully. You have to free them from the outer parts and leave only the most tender part, the one that is inside, called the heart of the leek. Now wash the leeks thoroughly under running water, then place them in a pot of boiling, salted water. After fifteen minutes of cooking on a medium heat, you can drain the leeks and leave them in the colander to remove any remaining water.

Grill the leeks on a preheated non-stick griddle for about ten minutes. During this time, turn the leeks so that they are cooked evenly. When done, place them on a serving plate.

Then you can deal with the seasoning for the grilled leeks: wash and finely chop the herbs (mint, parsley, dill and rosemary) on a chopping board. Take a bowl and pour in some olive oil, pepper and salt and add the chopped herbs. Stir to combine the seasoning and use it to season the leeks. Finally, it's time for the balsamic: pour some Silver Aged Balsamic Vinegar of Modena I.G.P. over the dish and the result will be truly exceptional!

aceto-balsamico-di-modena-i-g-p-invecchiato-argentoGrilled Leeks: a quick and easy recipe

Leave the grilled leeks with Balsamic Vinegar of Modena I.G.P. for about thirty minutes in the fridge before serving. Every guest will be pleasantly surprised and satisfied. Preparing this recipe will be easy and quick, the important thing is to always choose quality ingredients and cook with passion!

recipe for salmon tartare and panzanella with balsamic vinegar of modena

Salmon tartare and panzanella with balsamic vinegar

Are you looking for a fresh and sophisticated dish? Perhaps you're planning a dinner with friends and want to impress them without going crazy in the kitchen? The salmon and panzanella tartar is the ideal solution! This recipe combines the freshness of the fish with the lightness of tomatoes and the excellent flavour of balsamic vinegar.

Quick and easy to prepare, this recipe requires very few ingredients (as long as they are quality ones!) and will satisfy every palate. Let's find out how to bring this delicious and intriguing recipe to the table, as well as some additional information on its ingredients.

The versatility of panzanella: a dish with ancient origins

Panzanella is a typical poor dish from the Tuscan peasant tradition, a favourite especially in the summer season. It is quick to prepare and does not require much cooking. Nowadays it is widely used together with fish. This combination makes it a unique and special dish, as is the case with salmon tartare and panzanella. This recipe is ideal both for special occasions and for days when you are short of time.

The ingredients you need to prepare the salmon and panzanella tartare:

Below are the amounts for four people. Always feel free to add or remove any spices or herbs that are not to your liking, using other ingredients that suit your tastes.

For the panzanella:

For the tartare:

  • 400 g of boned salmon (suitable for eating raw),
  • Pepper, chives, lemon zest and salt to taste,
  • 3 tablespoons of rice vinegar,

Salmon tartar and panzanella: the procedure

Here are the steps to make this summery recipe in just a few minutes.

Preparation of panzanella

First of all, take the bread and cut it into cubes, put it in a pan to toast with a little oil and add salt. When it is golden brown, set it aside and let it cool. Then move on to the cherry tomatoes: wash them carefully and cut them in half lengthwise. Place them in a bowl and add the bread, basil, balsamic vinegar and a little at a time the water. Stir until everything is mixed.

Preparation of the tartare

Cut the salmon into strips and then into small cubes. Pour everything into a bowl and season with chives and lemon zest. Add salt and pepper and finally the vinegar.

Putting together the salmon and panzanella tartare

Now it's time to serve. Get a pastry cup that fits the dish you wish to use and place it in the centre. Take the tartare with a spoon and place it inside the dish, pressing it down lightly. Then add some panzanella. Remove the pastry bag, decorate the salmon tartare and panzanella with herbs and the dish is ready to serve.

When preparing the salmon and panzanella tartare, don't forget to use one of our balsamic vinegars. We recommend the Aceto Balsamico di Modena I.G.P. Biologico Platino.