Potato Millefeuille, fresh Robiola and Extra-Old Balsamic

Thinly sliced potatoes baked with olive oil and rosemary, layered with Robiola cheese. Serve warm with 3-4 drops of Extra-Old Balsamic.

Parmigiano Reggiano Risotto with Extra-Old Balsamic Reduction

Classic risotto creamed with 30-month Parmigiano. Add 3 drops of Extra-Old Balsamic only at the end.

Beef Tartare, crispy celery and Juniper Balsamic

Lean beef seasoned with oil, salt, pepper and mustard. Add julienned celery and 3 drops of Juniper Balsamic.

Foie Gras on Toasted Brioche with Extra-Old Balsamic

Seared foie gras on toasted brioche, sea salt flakes and 2-3 drops of Extra-Old Balsamic.

Roasted Onion with Creamy Polenta and Cherry Balsamic

Baked red onion stuffed with soft polenta. Finish with 2 drops of Cherry Balsamic.

Steamed Shrimps, Smoked Mash and Juniper Balsamic

Steamed shrimps served on smoked mashed potatoes and 2-3 drops of Juniper Balsamic.

Duck Breast, Braised Turnips and Aged Balsamic

Pink duck breast with braised turnips. Add 1 teaspoon of aged Balsamic raw.

Farro, Roasted Pumpkin and Cherry Balsamic

Whole farro, roasted pumpkin, toasted seeds and 5 drops of Cherry Balsamic.

Green Bean Salad, New Potatoes and Extra-Old Balsamic

Boiled green beans and steamed new potatoes seasoned with EVO oil, salt and 3 drops of Extra-Old Balsamic.

Crisped Cotechino on Lentils and Juniper Balsamic

Grilled cotechino slices on garlicky lentils, 2 drops of Juniper Balsamic.

Boneless Roast Chicken, Red Cabbage and Aged Balsamic

Crispy chicken with marinated red cabbage, 1 teaspoon of aged Balsamic.

🍓 Sweet and Fruity Recipes

Panna Cotta with Extra-Old Balsamic

Classic panna cotta without vanilla, served cold with 2-3 drops of Extra-Old Balsamic.

Pears in White Wine and Cherry Balsamic

Pears cooked in white wine and cinnamon, served with reduced sauce and 3 drops of Cherry Balsamic.

Fior di Latte Gelato, Crumble and Aged Balsamic

Artisanal milk gelato with almond crumble and 4-5 drops of aged Balsamic.

Marinated Strawberries and Juniper Balsamic

Sliced strawberries marinated 20 minutes with 1 tsp brown sugar and 3 drops of Juniper Balsamic.

🥄 How to Use Traditional Balsamic Vinegar of Modena PDO in Cooking

• Never cook it: heat compromises the complex aromas developed through years of aging.
• Always use it raw, at the end of preparation or directly on the plate, in small quantities (2-5 drops are enough).
• Each pairing is carefully crafted to enhance specific notes of the vinegar depending on the wood used in aging.

These are not generic recipes: they are designed for those who want to honor an Italian excellence and discover the noblest side of Traditional Balsamic Vinegar of Modena PDO.