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Organic Balsamic Vinegar of Modena – “since 1891”

Hidden among memories and dusty papers in an attic, an old family recipe reveals itself…
The result is “since 1891”, a Balsamic Vinegar of Modena that recalls the flavours and aromas of times gone by. Resulting from the careful selection of organic grapes, the special cooking of the musts and ageing in fine oak barrels, this product is pleasant and velvety. The soft bouquet and full body complement each other in a harmonious balance. The sweet taste of cooked must mingles with the pleasantly woody aftertaste and provides intense emotion on the palate. Ideal for those who desire an organic condiment that protects the environment while respecting tradition.
Organic Balsamic Vinegar of Modena “since 1891” is ideal for enhancing cooked vegetables and salads, risottos and savoury pies or for enriching meat and fish dishes.

                                                                                         … let yourself be surprised!

How to use it and enhance your dishes

Scallopped duck

Scallopped duck

Ingredients

• 2 duck breasts
• 300 g mixed mushrooms
• 4 carrots
• 200 g cheddar cheese
• 50 g fresh cream
• Salt, pepper, thyme
• Extra Virgin Olive Oil
• Organic Balsamic Vinegar of Modena “since 1891”

Directions

Slightly cut the duck skin, first horizontally and then vertically. Season with salt and pepper. In a pan, brown the duck skin side with oil and 50 g butter for about 10 minutes. Turn it over and continue cooking for 5 minutes more.
Cut the cheddar into cubes. Melt it in a saucepan with cream over very low heat, stirring often. Batonnet carrots and blanch them for 3 minutes in salted water. Sauté them in a pan with 50 g butter and thyme.
Cut the mushrooms into pieces and sauté them over high heat in a pan with oil, salt, pepper and thyme until cooked.
Spread the cream cheese, cut the duck into uniform slices, and place it ontop. Garnish with mushrooms and carrots. Finish with Organic Balsamic Vinegar of Modena “since 1891”.

Seafood salad

Seafood salad with Organic Balsamic Vinegar of Modena “since 1891”

Ingredients

• Octopus
• Salmon
• Calamari
• Mussels
• Mozzarella Campana di Bufala DOP
• Cherry tomatoes
• Lettuce
• Lemon
• Extra Virgin Olive Oil
• Organic Balsamic Vinegar of Modena “since 1891”

Directions

First clean the mussels and squid under running water, then cut the latter into rings and set aside. Prepare a pot of boiling water in which to cook the whole octopus for about 30-35 minutes, then in the same pot cook the squid for 6-8 minutes, then leave to cool. Cut the salmon into chunks and heat in a non-stick frying pan for 3-4 minutes. In another pan then put a little oil and heat the mussels until they have spontaneously opened. As a final
step, cut the octopus tentacles into pieces of about 1 cm each. Finally, serve in a serving bowl, to which lettuce, cherry tomatoes and mozzarella cut into even slices are added. Mix well and season to taste with lemon and Organic Balsamic Vinegar of Modena IGP “since 1891”.