Italian Aperitivo - Bruschetta with Balsamic Vinegar of Modena INGREDIENTS Baguette bread Tomatoes Extra Virgin Olive Oil Fresh basil Italian Coppa (pork cold cut) Dried tomatoes Walnuts Pears Fresh mint Brie cheese Figs Pecorino cheese Balsamic Vinegar of Modena “Pandora” PREPARATION Slice the baguette and
Hummus (chickpea sauce) and Balsamic glaze with chili pepper INGREDIENTS 2 tablespoons Extra Virgin Olive Oil 1 medium chopped onion 2 minced garlics 850 g boiled chickpeas 1 teaspoon cumin 1 tablespoon coriandolo or fresh parsley 1 tablespoon hot paprika 125 ml lemon juices 1
New York Cheesecake with Balsamic Vinegar del Duca "Solo Modena" INGREDIENTS For the base 240 g digestive biscuits 110 g butter For the cream 500 g cream cheese 25 g corn flour 100 g single cream 65 g sugar 1 egg 1 egg yolk Juice
Chicken Salad with Duke’s Organic Balsamic Vinegar INGREDIENTS Chicken Mango Avocado Red peppers Basil Duke’s Organic Balsamic Vinegar of Modena PREPARATION Toss in a frying pan some chicken bites, until golden and crispy. Slice a mango and an avocado and put them on a plate.
Baguette with figs and Aged Balsamic Vinegar "Duke's Ampoule" INGREDIENTS Baguette bread Modena Ham DOP Extra Virgin Olive Oil Fresh basil Arugula Figs Genovese Pesto sauce Aged Balsamic Vinegar - "Duke’s Ampoule" PREPARATION Take a crispy baguette, and pour some extra virgin olive oil on
Mexican nachos with Balsamic Vinegar "since 1891" and onion jam with Balsamic INGREDIENTS Mexican nachos Refried beans Grated Emmentaler DOP Cheese Balsamic Vinegar of Modena “since 1891” Organic onion jam with Duke’s Balsamic Vinegar of Modena Sour cream Fresh coriander For the guacamole sauce 2
Falafel with yoghurt and Balsamic Vinegar of Modena sauce INGREDIENTS Yoghurt and Balsamic Vinegar sauce Natural yoghurt Extra Virgin Olive Oil Aged Balsamic Vinegar of Modena Freshly squeezed lemon juice Dijon mustard Honey Freshly ground black pepper Sea salt Falafel Chickpeas Onion Garlic Cilantro Parsley
Salad with arugula, nuts, strawberries, and Balsamic Vinegar of Modena INGREDIENTS Fresh arugula Nuts Extra Virgin Olive Oil Strawberries Salt Duke’s Balsamic Vinegar of Modena PREPARATION Wash the arugula and the strawberries, cut them into small pieces and put the two ingredients in a dish.
Crêpes with Onions, Red Radicchio and Balsamic Vinegar of Modena “since 1891” aged INGREDIENTS 1 egg 150 g milk 20 g butter Lemon Salt 80 g flour “00” Tropea onions 3 cloves of garlic Red radicchio Aged Balsamic Vinegar of Modena "since 1891" PREPARATION Whisk
Salad with roast turkey and aged Balsamic Vinegar of Modena “since 1891” INGREDIENTS Fresh lettuce Tomatoes Sliced roasted turkey breast Dry white wine Rosemary Extra Virgin Olive Oil Salt Pepper Aged Balsamic Vinegar of Modena “since 1891” PREPARATION Wash the lettuce and put it on