2013

ABC #2: BALSAMICO ON THE TABLE — Traditional Balsamic Vinegar of Modena is a special dressing. Its exceptional organoleptic characteristics due to a surprising compositional complexity make it capable of transforming even the simplest dish into delicious food!

We recommend using the 12 years of aging on pasta dishes such as risotto and farro or barley soups, on fresh vegetables and green sauces,on cakes, savory pizzas, omelettes, on the eggs (scrambled, boiled , fried, poached, etc..).

The 25 years is particularly suitable for: cheeses, mousses, soufflets, mixed boiled meats, carpaccio, scallops, shrimps, oysters and game.

It is also recommended on simple dishes such as grilled and boiled vegetables: potatoes, onions, asparagus, mushrooms, pumpkins, peppers, cauliflowers, eggplants, zucchini, fennels and carrots etc..

Also with: puddings, tarts, cream and fruit ice cream, fresh fruits such as strawberries and fruit salads combined with walnuts, pistachios and almonds, exotic fruit salads such as papaya, mango, pineapple etc.. ,baked fruits such as pears, apples and peaches with amaretti.