Blog - Page 2 of 2 - Acetaia Delizia Estense, Montegibbio Modena

Delizia Estense: a vinegar factory full of surprises.

Delizia Estense’s vinegar factory came to be in 1970: the result of Sante Bertoni’s passion for Traditional Balsamic Vinegar of Modena. Over 50 years of activity, the art of making Balsamic Vinegar has been perfected, and a new dedicated area has been created for the comfort and well-being of visitors, making this historic vinegar factory […]

Crustacean Catalan

Clean the crustaceans and incise the carapace to extract the black filament. This will be useful to open them up during cooking and shelling them easier. Plunge them into boiling water for just a few minutes, let them cool slightly to shell them. Cut the tomatoes and the boiled potatoes, finely slice the Tropea red […]

Kefir Pizza with cream of yellow datterini tomatoes, gluten-free, vegetarian , yeast Free.

In a bowl, mix kefir with gluten-free flour, baking powder, water, and salt; mix all the ingredients with a spoon and then knead the dough with your hands until a softball is formed.Dust the work surface with flour and roll out the dough with a rolling pin.Put the gluten-free kefir pizza base on a baking […]

Old Modena Escalopes.

Lightly beat the slices of meat with a delicate touch.Put the flour on a plate and pass the slices on both sides. Keep aside. Put the butter in a large pan, let it melt, and fry the slices of meat on both sides for a couple of minutes. Adjust the cooking according to the thickness […]

Estensi pumpkin gnocchi with PDO Traditional Balsamic Vinegar of Modena

A few ingredients are all it takes to prepare a delicate first course like pumpkin gnocchi. This homemade pasta will win everyone over with its softness. Together with Margharet, the author of the blog “Recipes of a celiac mother”, we have created a gluten free variant, without flour, perfect for those suffering from celiac disease. […]

Pumpkin pie with drops of Agrodolce di Montegibbio Riserva del Fondatore and Parmigiano Reggiano chips.

Easy, soft and really tasty, our pumpkin flan celebrates the gastronomic combination of the excellences of the Food Valley: Balsamic Vinegar of Modena and Parmigiano Reggiano. The delicate notes of Agrodolce di Montegibbio Riserva del Fondatore balance all the flavors, wrapping the ingredients in a velvety embrace. A winter appetizer to be prepared at the […]

Balsamic Vinegar of Modena: tips for tasting.

Would you like to taste truly pure PDO Traditional Balsamic Vinegar of Modena? Here are some valuable tips that will help you appreciate its aromatic bouquet. What do you need? Glass goblet Porcelain spoon Source of light, like a torch or candle How to proceed? Visual analysis. Taste starts with sight. Let yourself be enchanted […]

Fewer calories and more flavor? Try Balsamic Vinegar of Modena

Balsamic Vinegar of Modena is the ideal seasoning: it’s tasty, but it’s light and great for your figure. If you’re following a low-calorie diet to get ready for the summer, but you don’t want to give up on the pleasures of Italian cuisine, here’s why Balsamic Vinegar is perfect for you. It’s filling and helps […]

Poke bowl with citrus-marinated salmon, avocado, and yogurt topping with Agrodolce di Montegibbio® Bianco.

Rinse the rice under cold running water and cook for about 10 minutes.Meanwhile, cut the salmon into cubes and add lemon juice. Cover with cling film and leave to marinate in the refrigerator for about half an hour. Finely chop the dill and add it to the yogurt. Pour two tablespoons of Agrodolce di Montegibbio […]

Pea flan with Parmigiano Reggiano cream.

Procedure for the peas flan In a pan: add a tablespoon of oil and brown the previously sliced onions. After a few minutes, add the peas. When properly cooked, transfer them into a separate container and whip them together with the ricotta, eggs, parmesan and basil. Add salt and pepper and mix everything with a […]

5 things you didn’t know about Balsamic Vinegar of Modena

1- How did “balsamic” vinegar get its name? The vinegar is called “Balsamico” because it was once believed to have healing and therapeutic properties. The word comes from the Greek “balsamon” which means “soothing” and “comfort”. In ancient Rome, cooked must was given to those suffering from stomach illnesses and respiratory diseases. In hindsight, the […]

Custard, pears, and almond crumble with Balsamic Vinegar of Modena.

Procedure for the custard. Pour milk into a pan and bring it to a boil. In a saucepan, mix the egg yolks with the sugar. Add the sifted flour and continue mixing. Gradually add the boiling milk until the mixture is thick. Transfer the cream into a bowl,cover it with plastic wrap and let it […]

PDO and PGI Balsamic Vinegar of Modena. How to use them in your recipes

PDO and PGI Balsamic Vinegar of Modena. How to use them in your recipes. Balsamic Vinegar of Modena is an extremely versatile dressing, perfect to season both first and second courses, but also fruit and even pastries. It can be used while cooking or added as you serve any dish. Its versatility earned it a […]

Croutons with beet hummus and sweet and sour Tropea Onion

Start by cutting the bread into uniform slices and toast it on both sides.Blend the chopped beetroot and chickpeas with two tablespoons of tahini sauce until creamy. Add salt, pepper and lemon, then blend again. Place the mixture into a bowl. Cut the Tropea onions into slices about 5mm thick. Sauté them in a pan with two […]

Carbonara with radicchio tardivo

Cut the bacon into strips and remove the rind. Brown it in a pan for about 15 minutes until crisp, then place it in a separate plate. Wash and cut the radicchio into pieces, saving the most curled and colored bits for decoration.In the pan used for the bacon, cook the radicchio with a clove of […]

Balsamic Vinegar of Modena: PDO vs PGI, What’s the difference?

When it comes to Balsamic Vinegar of Modena, it is essential to make a clear distinction between the PDO and PGI certifications.