Last summer, Aceto del Duca attended the cooking competition on the “noble sands” of Forte dei Marmi (Tuscany), as part of the jury. Many aspiring chefs prepared “beach dishes” as a tribute to a local tradition that brings to mind the beach lunches on the Versilian coasts.
The Duke’s award, a precious bottle of Traditional Balsamic Vinegar of Modena “Extra-old”, personally brought by Mariangela Grosoli, was won by Rubina Panatta with her recipe “Pappa al pomodoro” (tomato soup) paired with Champagne Grand Brut Perrier Jouet.
