Orders arriving from 5/08 to 25/08 will be processed starting from 26/08
Orders arriving from 5/08 to 25/08 will be processed starting from 26/08
Balsamic Vinegar is a very versatile condiment that works perfectly well with so many different recipes of Italian and international cuisines. You cannot even imagine! Constantly getting more popular and appreciated all around the world, the “Black Gold” of Modena has still many curiosities and secrets to reveal.
Do you want to discover them?
Here you will find the answers to your doubts and lots of new ideas with Balsamic Vinegar to experiment with in the kitchen.
Balsamic vinegar is not always the same and understanding the differences may help you to choose the most suitable product for your culinary needs. On...
Balsamic Vinegar of Modena is not a simple condiment. It is a product of unique characteristics, which can be enjoyed in a thousand ways to...
It is customary to say that age is never asked, especially of women, but we add that one should not ask the age of Traditional...
The sweet elixir of the Mediterranean, the dessert of the “Mare Nostrum”. The fruity notes and the light final acidity of the Traditional Balsamic Vinegar...
Gyoza pasta stuffed with black olives, basil, vine tomatoes concassè, Organic Balsamic Vinegar by “La Vecchia Dispensa” and sweet pecorino. Syrupy and intense Organic Balsamic...
Tagliolini with liquid leek, langoustines and chocolate with the Traditional Balsamic Vinegar of Modena DOP Extra Vecchio. The Traditional Balsamic Vinegar of Modena is characterized...
Dark chocolate mousse, organic fig compote with balsamic vinegar, almond streusel and the “Gold Label” balsamic vinegar by “La Vecchia Dispensa”. The delicate Gold Label...
Emilian puff pastry stuffed with mozzarella di bufala of Campania and the “Gold Label” balsamic vinegar, tomatoes and basil pesto with the Traditional Balsamic Vinegar...
Beef with the balsamic vinegar by “La Vecchia Dispensa”, broccoli and anchovies. The aromatic notes of chestnut, cherry, oak and mulberry characteristic of the “Blue...
Paccheri stuffed with cotechino and balsamic vinegar served with the lentil cream. The notes of the cherry wood of the Gold Label Balsamic Vinegar by...
