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.
Good restaurants sear their salmon in a hot pan, creating a crispy exterior and moist just-cooked interior. So delicious! Why not to indulge with few...
Just came home having absolutely no will to cook? Few ingredients can make a delicious meal! This recipe will resolve your dinner question. The slightly...
This is a treasure from our family cookbook. The grandmother’s recipe, that has always been highly appreciated by everyone in the family. We don’t need...
Passatelli (plural) is a pasta formed of bread crumbs, eggs, grated Parmesan cheese, and in some regions lemon, and nutmeg; it is typically cooked in...
Here is the typical recipe of the culinary tradition of Modena! Our meat rolls with pancetta, Parmigiano Reggiano and Balsamic Vinegar are not beautiful to...
Looking for a quick dinner recipe? The sweet grilled bell pepper, the savory Parma ham and Parmigiano Reggiano, accompanied by the sweet and sour Balsamic...
Pork is an indisputable protagonist of the Emilian cuisine. Let yourself be carried away by the unique taste of the pork tenderloin with Balsamic Vinegar....
There are so many different ways to stuff a piadina. We’ve decided to make it with Parma ham, pecorino cheese and slightly bitterish Treviso lettuce....
Ingredients for 4 portions: Preparation: Brown tuna both sides and cut into dices. GARNISH: place tuna on a plate together with string beans, two drops of...
A classic dish of the Lombard tradition, revisited in the Emilian key by the chef Claudio Sadler. It is an elegant and fine meal, that...
