Traditional Balsamic Vinegar of Modena on the table
06/05/2013
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.
ABC#1
29/04/2013
ABC #1: INGREDIENTS — Traditional Balsamic Vinegar of Modena Antica Villa Bianca differs from all other seasonings because it isn’t a by-product of other processes. There are no secrets, it only needs two ingredients: grapes and time, with the help of care and passion.
ABC
20/04/2013
ABC
Traditional Balsamic Vinegar of Modena PDO is a unique product in the panorama of vinegars.We are making an ABC to tell you the characteristics of Antica Acetaia Villa Bianca ABTM. With the help of short videos you’ ll find out the specifics and the use of this special dressing.
WEEK OF reinforcements
16/03/2013
Barrels in acetaia
FROM SUNDAY TO 24 Saturday, March 30 Settimana dei Rincalzi (the week of reinforcements) will take place! Sale of Traditional Balsamic Vinegar of Modena PDO in packs by law, ABTM ageing must and batteries already producing balsamico. Not only sales, but also visits in acetaia! See you there! We are open from 10 to 19. For information please write to info@acetaiavillabianca.com or call us at 059 468 571. Here the event page on facebook!
Pumpkin flan
17/02/2013
Pumpkin Flan
in ricotta cream, walnuts and Aceto Balsamico Tradizionale di Modena
INGREDIENTS: (6/8): 600 gr. pumpkin, 5 eggs, 150 grams of grated parmesan cheese, 500 gr. ricotta, 3 tablespoons extra virgin olive oil, salt to taste, 20 chopped walnuts, bread crumbs taste, 2 sockets savory, traditional balsamic vinegar of Modena.
PREPARATION: Cut large slices of pumpkin, remove the seeds and cook in the oven at 200 degrees for 50/60 minutes approx until it becomes soft. Remove from the oven and take the pulp off with a spoon, place it in a bowl and mash with a fork until it is reduced to a purée. Join the 4 eggs already whisked with parmesan cheese. Add ricotta cheese, chopped walnuts, savory, salt and oil. Mix well. Pour the mixture into a baking dish and level with the back of a spoon. With the help of a fork draw horizontal and vertical strips. Beat 1 egg and brush gently over the entire surface. Sprinkle with bread crumbs, bake at 160 degrees for 40/45 minutes. Remove from oven and decorate … with Traditional Balsamic Vinegar of Modena.