By combining the traditional Italian bakery and the excellence of the Duke’s black gold, we have created the Panettone with Balsamic Vinegar of Modena “since 1891”. The family recipe of the full bodied Balsamic with its balanced taste combines with the smoothness of the fragrant
Sweet-spicy parfait with Aged Balsamic Vinegar of Modena IGP INGREDIENTS 1 vanilla pod 400 ml cream 8 egg yolks 1 small pod chili 300 g sugar 2-3 leaves basil 100 ml White Fruity Sweet-Sour Dressing Aged Balsamic Vinegar of Modena IGP "since 1891" PREPARATION Beat
Kinpira with Organic Balsamic Vinegar of Modena IGP INGREDIENTS 1/2 burdock (can be substituted with 150 g of celery, potato or artichoke) 1/4 carrot 1 tablespoon sunflower oil 2 teaspoons whole grain mustard 2 tablespoons soy sauce 1 tablespoon Mirin (can be substituted with 2
Hot Dog with Balsamic Vinegar of Modena "High Density" INGREDIENTS 4 hot dog buns 4 pork frankfurters (or any meat you prefer) 1 Tropea onion 12 sweet and sour onions Tabasco Salt Brown sugar Balsamic Vinegar of Modena (IGP) “High Density” PREPARATION Boil the frankfurters
Tuna Tacos with Balsamic Vinegar of Modena "Solo Modena" INGREDIENTS 4 corn tacos 240 g blast frozen tuna 1 zucchini 12 datterini tomatoes 200 g guacamole Salt Extra Virgin Olive Oil Balsamic Vinegar of Modena (IGP) “Solo Modena” PREPARATION Beat the tuna with a knife.
Sliced beef with reduction of Balsamic Vinegar of Modena PGI and potato chips INGREDIENTS Beef tenderloin Potatoes Rosemary Juniper berries Cloves Salt Peanut oil Lemon Extra Virgin Olive Oil Balsamic Vinegar of Modena PGI - Gold Cap PREPARATION Pour the Balsamic Vinegar in a small