When the Duck Migrates to the South. Recipe wih Balsamic Vinegar
When a Neapolitan Chef comes to Modena and gets a warm welcome at “La Vecchia Dispensa”, this magnificent recipe comes to life. Cooking time: 35 min Ingredients for 4 portions: Ingredients for the sauce: Preparation Clean the chicory and leave it in some salted water for 6 minutes. Drain excess water and let it cool. […]
Veal Medallions with Black Olives, Anchovies, Hazelnut, Grilled Leek and Balsamic Vinegar
Cooking time: 1h 30 min Ingredients for 2 portions: Preparation: Roast the hazelnuts at 110° C for 30 minutes. Clean the veal steak of the superficial grease and cover it with plastic wrap trying to give it the form of a sausage. Put it in the fridge. Pit the olives, drain the anchovies drying them […]
Marinated Salmon with Balsamic Vinegar, Agretti with Garlic, Oil and Rocket Sauce
Marinating in salt is one of most antique cooking methods. We propose you to try out the modern interpretation of salmon marinated in salt with the Balsamic Vinegar of our Acetaia. Balsamic Vinegar goes perfectly well with meats but also with fish products. Check out the recipe! Cooking time: 1 h + 24 h for […]
Porcini Mushrooms Salad with Balsamic Vinegar
Porcini mushrooms salad is a quick recipe that can easily amaze your guests. Porcini mushrooms, Parmigiano Reggiano, the crunchiness of the pine nuts and the sweet and sour note of the aged Traditional Balsamic Vinegar. Cooking time: 15 minutes Ingredients for 4 portions: Preparation: Buon Appetito!
Three Tomatoes Panzanella with Anchovies and Balsamic Vinegar
A traditional recipe of Apulia made with 0 km ingredients, enriched by a balsamic touch, thanks to the creativity of the Chef Maurizio Vergara. The recipe realized for “La Vecchia Dispensa” in the fabulous frame of the sea of Salento. Cooking time: 1 hour Ingredients for 4 portions: Preparation: Dish composition: Buon Appetito!
Tomato Tartare and Wild Chicory with Balsamic Vinegar
A perfect starter for hot summer days. The vegetarian tartare recipe created by the Chef Maurizio Vergara. Made with marvelous tomatoes of Apulia in the summer kitchen of the splendid pajara overlooking the sea of Salento. Cooking time: 20 minutes + time to cook the chicory Ingredients for 4 portions: Preparation: Dish composition: Buon Appetito!
Sea Bream Fillet with Balsamic Vinegar
Freshly caught sea breams get transformed into a delicate dish with sweet and sour notes. A perfect recipe for a summertime dinner with friends in the soft sunset lights. The recipe studied by the Chef Maurizio Vergara and made in the summer kitchen of a splendid pajara overlooking the sea of Salento. Cooking time: 1 […]
Peach Wraps with Balsamic Vinegar
There are so many various types of finger food, but this recipe will amaze you particularly with its fragrance and taste. The sweetness of the peach, the salinity of the pancetta and a touch of the Balsamic Vinegar that gives its exquisite sweet and sour notes. The recipe that comes from far away. Cooking time: […]
Zucchini Bundles with Balsamic Vinegar
Parma Ham, Parmigiano Reggiano and Balsamic Vinegar are the main ingredients of this delicious summertime recipe. It is easy and quick to make. Accompanied by a glass of good wine, these might easily become a delicious and flavorful dinner. Cooking time: 30 min Ingredients for 4 portions: Preparation: Buon Appetito!
Grandma Clementina’s Tortelloni with Balsamic Vinegar
Grandma Clementina was a good cook. Her recipe of tortelloni is a tradition that has been passed down in our family for generations. Her idea to add mascarpone into the filling of the tortelloni and serve them with several drops of Balsamic Vinegar has made this dish a real explosion of flavors. Cooking time: 1 […]
