L-Originale – Use Balsamic Vinegar https://usebalsamicvinegar.com All you need to know about Balsamic Vinegar of Modena Tue, 06 Aug 2019 15:53:43 +0000 en-US hourly 1 New Board of Directors for the Consortium of BV P.G.I. https://usebalsamicvinegar.com/new-board-of-directors/?utm_source=rss&utm_medium=rss&utm_campaign=new-board-of-directors Tue, 27 Aug 2019 04:00:05 +0000 http://usebalsamicvinegar.com/?p=6179 The Consortium for the Protection of Traditional Balsamic Vinegar elected its new board of directors! The assembly confirmed Mariangela Grosoli as president. A very special renewal since it coincided with the 10th anniversary of the legal registration of the product by the European Union. The members of the assembly decided unanimously, recognizing the great work …

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The Consortium for the Protection of Traditional Balsamic Vinegar elected its new board of directors! The assembly confirmed Mariangela Grosoli as president. A very special renewal since it coincided with the 10th anniversary of the legal registration of the product by the European Union.

The members of the assembly decided unanimously, recognizing the great work carried out during the past years by the Council and the Consortium’s corporate bodies. Moreover the assembly recognized the important results achieved and confirmed the political direction and the strategies identified back then: enhancement of the product and protection of the designation of origin.

The assemby confirmed all the members of the previous outgoing Board of Directors: Brabant Valéry, Carandini Giovanni, Federzoni Sabrina, Giacobazzi Angelo, Grosoli Mariangela, Mazzetti Cesare, Ponti Giacomo, Toschi Francesco and Zini Enrico.

The elections confirmed also the Board of Statutory Auditors: Tiberio Bonvicini (President), Cecchini Giorgio (effective member), Claudio Vellani (effective member), Salardi Francesco (substitute) and Foschi Maria Grazia (alternate). Also the current President, Mariangela Grosoli, was confirmed as head of the Consortium.

« This year’s Assembly represents a really important moment for the Consortium – said Mariangela Grosoli – first of all because it takes place on the 10th anniversary of the P.G.I legal recognition by the European community; secondly because the corporate bodies have been re-elected for the first time after the Consortium was re-established with the agreement reached in 2013. I am honored to continue to represent the interests of the territory and the world of Balsamic Vinegar ».

She added: « Moreover I am committed to carry on the important task of protecting and promoting the product both nationally and internationally. Every single activity carried out by the Consortium will be carried out and strengthened at the same time, especially on the international scene: Balsamic Vinegar of Modena P.G.I. is the most exported Made in Italy agri-food product: for this reason it is fundamental to fight against phenomena such as counterfeiting and Italian Sounding. »

During the meeting, the new Council celebrated the important anniversary by identifying, on the basis of the previous experience, several strategies for the future of Balsamic Vinegar of Modena P.G.I.

Up to now, the protection of the product was pursued through many initiatives aimed at providing further guarantees to the system. Firstly, through the modification of the denomination, which has been recently achieved, by introducing important control tools in the whole chain; then there was the creation of new digital tools for the management of the certification system and, finally, the start of research and development activities in collaboration with important Italian universities. These collaborations will allow to improve technical-analytical aspects and provide tools to work on the theme of authenticity and consumer warranty.

Over the next three years the new Board of Directors is committed to carry on this very ambitious program program and many ongoing projects. Will they succeed? Check our Blog fur future updates!

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The museum of ABTM: definitely worth the visit! https://usebalsamicvinegar.com/museum-of-abtm/?utm_source=rss&utm_medium=rss&utm_campaign=museum-of-abtm Tue, 23 Jul 2019 03:57:49 +0000 http://usebalsamicvinegar.com/?p=6095 As we already anticipated you in one of our previous posts, in November 2002 the Consortium of Traditional Balsamic Vinegar of Spilamberto opened a museum entirely dedicated to the the precious black gold of Modena: the museum of ABTM! This place constitutes a great enrichment for the Museum System of the city of Modena, being …

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As we already anticipated you in one of our previous posts, in November 2002 the Consortium of Traditional Balsamic Vinegar of Spilamberto opened a museum entirely dedicated to the the precious black gold of Modena: the museum of ABTM! This place constitutes a great enrichment for the Museum System of the city of Modena, being an incredible opportunity to diffuse the so called “Balsamic” culture linked to the territory of the area and its people.

The museum’s itinerary make the visitors discover the different complex operations needed to bring Balsamic vinegar to the table. Tourists and curious will discover that nothing is left to chance, even the most insignificant detail has its reason. And even if every step has been scientifically explained, yet what happens in the wooden barrels remains essentially a mystery. But the museum will certainly succeed in bringing you closer to Balsamic Vinegar secrets.

The visitor who will wander through the rooms of the Museum will be experiencing a real journey. They will be hardly not fascinated by this product which is one of the culinary symbols of the region Emilia Romagna. A product which is the result of time and experience. The museum make the visitors also understand the need to protect the product and to regulate its production rules.

We highly recommend a visit to the museum of ABTM to all our readers. In fact, as we already explained you, the museum’s itinerary is extremely variegated and therefore attractive for different types of visitors: experts, students, restaurateurs, tourists, and even those people who are simply curious about the product. Each exhibition has a didactic character and you can smell the aroma of Balsamic Vinegar all over the place thanks to a battery of barrels dating back to the beginning of the XVIIIth. It’s definitely worth the visit.

If you want to find about more about the “Consorteria” and its museum, check this link

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Spray Balsamic Condiments https://usebalsamicvinegar.com/spray-balsamic-condiments/?utm_source=rss&utm_medium=rss&utm_campaign=spray-balsamic-condiments Fri, 19 Jul 2019 04:00:56 +0000 http://usebalsamicvinegar.com/?p=6229 Spray Balsamic Condiments: Calvè and De Nigris have launched a new category of products linked to the famous Balsamic Vinegar of Modena. The question is: will modernity overcome tradition? The recent collaboration between the two food producers leaders in the market of Balsamic Vinegar, gave birth to a new range of products linked to the …

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Spray Balsamic Condiments: Calvè and De Nigris have launched a new category of products linked to the famous Balsamic Vinegar of Modena. The question is: will modernity overcome tradition?

The recent collaboration between the two food producers leaders in the market of Balsamic Vinegar, gave birth to a new range of products linked to the world of Balsamic Vinegar. A new series of products enriched with unusual ingredients and characterized by new and variegated flavors.

In recent days, three new Calvè branded products have been introduced in the Italian large distribution market of condiments and vinegars:

  • a condiment based on apple vinegar with ginger and lemon;
  • condiment based on apple vinegar with Curcuma and grapes;
  • a condiment based on Balsamic Vinegar of Modena P.G.I. with blueberries and honey.

This new line of products was designed to meet the needs of all consumers with particular tastes and on the look for new fresh flavors to season their summer dishes. The products are extremely innovative and are characterized by fresh, intense and spicy flavors. They could be used to season a great variety of dishes and are able to satisfy the finest palates in a unique way.

The products are unique starting from the packaging which consists in a spray container, which allows an easy and uniform distribution of the product and prevents waste. These condiments are 100 % Made-in-Italy and come to your tables in an original packaging. They are perfect to season salads, meat, fish and greens and are undoubtedly perfect for who would like to experiment new pairings.

The products’ name inevitably links them to the world of Balsamic Vinegar but actually these modern spray balsamic condiments have nothing to do with with the real TRADITIONAL Balsamic Vinegar of Modena as the Balsamic purists, real connoisseur and lovers of the product, intend it.

IMPORTANT: don’t forget that Traditional Balsamic Vinegar of Modena P.D.O. must be used raw, whereas Balsamic Vinegar P.G.I. could also be added in the pan to add flavor during the cooking.

Have a good taste!

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Vegan gazpacho with tomatoes, strawberries and Balsamic Vinegar https://usebalsamicvinegar.com/vegan-gazpacho/?utm_source=rss&utm_medium=rss&utm_campaign=vegan-gazpacho Fri, 12 Jul 2019 17:17:04 +0000 http://usebalsamicvinegar.com/?p=6202 Hello to all our vegan friends out there! Today we propose an original version of a traditional spanish dish: the vegan gazpacho with strawberries, tomatoes and Balsamic Vinegar! Gazpacho is a cold soup which is extremely light and therefore perfect for the hotter and hotter summer days! Ingredients 250 g of strawberries,250 g of tomatoes,2 …

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Hello to all our vegan friends out there! Today we propose an original version of a traditional spanish dish: the vegan gazpacho with strawberries, tomatoes and Balsamic Vinegar! Gazpacho is a cold soup which is extremely light and therefore perfect for the hotter and hotter summer days!

Ingredients

  • 250 g of strawberries,
  • 250 g of tomatoes,
  • 2 slices of sandwich bread
  • a cucumber,
  • a small onion
  • a courgette,
  • a spicy red pepper
  • a teaspoon of sesame seeds
  • 2 tablespoons of Balsamic Vinegar of Modena P.G.I.
  • One tablespoon of extra virgin olive oil
  • 1/2 glass of water,
  • salt to taste

Procedure

Let the bread soften in a bowl with warm water. Then peel the cucumber, cut it into cubes and place it on an inclined plate. Salt lightly and allow to drain for 15 minutes

Meanwhile wash the strawberries, remove the stalk and cut them into small pieces. The clean the tomatoes, cut them into wedges and add them to the strawberries. Remove the roots and the green part of the onion, remove the first leaf and slice the white part.

At this point squeeze the bread and transfer it to a food processor. Then add the strawberries, the tomatoes, the small onion and the cucumber and mix. After that pour Balsamic Vinegar, oil and water to get a smooth velvety and season with salt. Transfer the gazpacho in a container and put in the fridge.

While the gazpacho is cooling in the fridge, clean the courgette and cut them it into thin cubes. Then wash the chili pepper, cut it in half and remove the internal seeds; finally cut it into cubes. Then arrange the vegan gazpacho in small glasses and decorate with the diced peppers and courgette. Complete the decoration with sesame seeds and serve.

Looking for other original vegan recipes? Check our Blog, we have plenty of ideas!

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Chef Bottura ‘s tips about Balsamic vinegar https://usebalsamicvinegar.com/chef-bottura/?utm_source=rss&utm_medium=rss&utm_campaign=chef-bottura Tue, 09 Jul 2019 04:00:30 +0000 http://usebalsamicvinegar.com/?p=5943 How do you use balsamic vinegar at its best? We summed up for you the tips of the famous chef Bottura to make the most of this exceptional product. According to chef Bottura, Balsamic Vinegar is an extremely versatile product. However, to use this type of seasoning in the right way, enhancing all its characteristics, …

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How do you use balsamic vinegar at its best? We summed up for you the tips of the famous chef Bottura to make the most of this exceptional product.

According to chef Bottura, Balsamic Vinegar is an extremely versatile product. However, to use this type of seasoning in the right way, enhancing all its characteristics, requires a little bit of experience.

Chef Bottura loves Traditional Balsamic Vinegar, which is the result of a process that lasts for decades. One of the most interesting aspects of this seasoning is its flexibility: it can be used in many different recipes, as the Modena chef could witness during its long career. According to Bottura, the key characteristic of a good Balsamic Vinegar is acidity: after a certain aging period acidity is what makes the difference, not the years spent in the barrel.

One of the first ideas proposed by Bottura is an omelette stuffed with very finely cut onions, cooked using a young Balsamic Vinegar. Once closed, the omelette could be garnished with a thin line of traditional Balsamic Vinegar, in order to enhance the flavor of caramelized onions. The same principle can be followed on simple beaten eggs. Also crêpes can be seasoned with Traditional Balsamic Vinegar, especially when used in combination with berries. This dish can be finally served with good vanilla ice cream.

According to chef Bottura, it is not necessary to opt for particularly refined or complex dishes: even a simple mayonnaise can become a gourmet dish with the addition of a few drops of Traditional Balsamic Vinegar. The product can make the difference, whether if combined with a salad of fresh vegetables or with a simple hamburger, maybe with smoked bacon.

Finally, let’s not put limits to creativity! Balsamic Vinegar is perfect if you are looking for a new ingredient to prepare original and innovative dishes! Have a look at our blog to get some ideas!

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Acetum group: Premium Balsamic Vinegar P.G.I. arrives in June https://usebalsamicvinegar.com/acetum-group-premium-balsamic-vinegar-p-g-i-arrives-in-june/?utm_source=rss&utm_medium=rss&utm_campaign=acetum-group-premium-balsamic-vinegar-p-g-i-arrives-in-june Fri, 05 Jul 2019 10:03:34 +0000 http://usebalsamicvinegar.com/?p=5983 Acetum‘s premium Balsamic Vinegar will be launched in June: the company finally tries to consolidate and strengthens its presence in Italy.« We are the largest producer of Balsamic Vinegar of Modena, 1/4 bottles in the world is ours. However, our presence in Italy is weaker than in the rest of the world. But from June …

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Acetum‘s premium Balsamic Vinegar will be launched in June: the company finally tries to consolidate and strengthens its presence in Italy.
« We are the largest producer of Balsamic Vinegar of Modena, 1/4 bottles in the world is ours. However, our presence in Italy is weaker than in the rest of the world. But from June we will get back to the Peninsula shelves with our Balsamic Vinegar P.G.I. Mazzetti, a vinegar in the Premium range ».

This was announced by Cesare Mazzetti, one of the founder of Acetum group, world leader in the production and distribution of Balsamic Vinegar of Modena with a turnover of over 105 million euros. Mazzetti is also president of the Qualivita Foundation and member of the Board of the Consortium for the Protection of Balsamic Vinegar of Modena P.G.I.

Since 2017, Acetum, which is the absolute leader in the world of BV has entered the orbit of the British ABF, which also includes Fini tortellini and ravioli and the cured meats from Veronesi: « As regards P.G.I. productions, the investments of multinational companies support the Made in Italy, without being able to move the production site abroad ».

Premium Balsamic Vinegar

In 2012 the earthquake destroyed half of the company, with great damages to the Cavezzo plant: «The office was in a container – Mazzetti said – but we rebuilt everything and opened a visitor center to let people know an extraordinary product, whose origins are told by the poet Virgil. Now we will increase the presence of our Premium Balsamic Vinegar in Italian catering and distribution; at the same time we will carry on initiatives to protect the brand, the geographical indication and the made in Italy. If the food industry grows by 2%, we will grow even more in the first few months of the year. Balsamic Vinegar is appreciated all over the world: for the Germans there is no Caprese without balsamic vinegar and in America it must have seasoning for salad »

L-Originale Balsamic Vinegar of Modena: www.l-originale.com

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Expert tasters of ABTM https://usebalsamicvinegar.com/expert-tasters-of-abtm/?utm_source=rss&utm_medium=rss&utm_campaign=expert-tasters-of-abtm Tue, 02 Jul 2019 04:00:33 +0000 http://usebalsamicvinegar.com/?p=6104 Today we want to tell you another fascinating story: that of the expert tasters of ABTM (Traditional Balsamic Vinegar of Modena), an association which has a primary role in the world of ABTM. The origins: on the 17th of April 2000, the European community recognizes to Traditional Balsamic Vinegar of Modena (ABTM) the protected designation …

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Today we want to tell you another fascinating story: that of the expert tasters of ABTM (Traditional Balsamic Vinegar of Modena), an association which has a primary role in the world of ABTM.

The origins: on the 17th of April 2000, the European community recognizes to Traditional Balsamic Vinegar of Modena (ABTM) the protected designation of origin (POD) according to the CEE 2081/82 which legally defines the origin of typical regional food products. The journey started by the ABTM Consortium in 1993 was very long and difficult but finally it was crowned by a great success.

The achievement of the POD certification implied the certification of third parties, among which the experts tasters of ABTM which represent the highest guarantee of the quality of the product. The expert taters are enabled by the ministry of agricultural and forestry policies (MIPAF) and they taste all the ABTM that producers want to sell. They authorize the bottling only if the product respects the requested quality standards.

In 2000 the Chamber of commerce of Modena organized a course for aspiring expert tasters; but actually tasters were active since 1986, namely since when the State authorized the sale of the product. At the end of the course 28 expert tasters were enabled and registered at the chamber of commerce.

Then, in July 2000, during the ceremony of “graduation” of the expert tasters, some of them launched the idea of creating an association to protect and develop the role of expert taster. The idea got a lot of success among the majority of the other tasters which decided to follow and develop this idea. After 3 moths of long and intense meetings in the winery of Levizzano Rangone, all the operational aspects, the management and the statute were discussed and decided.

The official birth took place on the 13th of December 2000 thanks to the notary Eugenio Gambigliani Zoccoli: at this point the Association of expert tasters of Traditional Balsamic Vinegar of Modena (AED ABTM) was officially operative. 21 out of 28 enabled expert tasters decide to took part to the association . The first board of directors was composed by: Graziano Corradettti, Mario Gambigliani Zoccoli, Enrico Nasi, Gianluca Trenti and Secondo Vecchi. They council nominated Enrico Nasi president of the association.

For the first 4 years the association covered a role which was equivalent to that of a professional category. Infact, still today, it protects the activity of the expert tasters in synergy with CERMET and with the ABTM Consortium, as representant of producers.

Over time, the association organized several advanced courses which were extremely innovative. The partners chosen by the association are extremely important. Moreover some courses were funded by the European commission and by the CCIAA of Modena.


On the 13th December 2004 the governing council decided to modify the statute, opening the access to the association to all those which who are interested in the world of Traditional Balsamic Vinegar. This awaked the interest of many Balsamic Vinegar lovers who wanted to get closer to this fascinating world. This was confirmed by the numerous participants to the following course, organized in 2005.

TODAY: this association conquered a primary role in the world of ABTM. It now counts a hundred of members and keeps growing, including more and more people in the province of Modena. Also local administrations are extremely satisfied. But the bets is yet to come…in fact, the association is now organizing the first Palio of Ghirlandina tower (A competition) …for more info about it check their website! http://www.aedbalsamico.com


L-Originale Balsamic Vinegar of Modena: www.l-originale.com

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Alternative uses of Balsamic Vinegar https://usebalsamicvinegar.com/alternative-uses-of-balsamic-vinegar/?utm_source=rss&utm_medium=rss&utm_campaign=alternative-uses-of-balsamic-vinegar Fri, 28 Jun 2019 03:15:55 +0000 http://usebalsamicvinegar.com/?p=6112 We all have a bottle of Balsamic Vinegar in our pantry: it is delicious as salad dressing, but do you know its alternative uses? From cleaning to health and beauty, it is extremely versatile and not only in the kitchen. Keep on reading if you are curious about the numerous alternative uses of Balsamic Vinegar! …

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We all have a bottle of Balsamic Vinegar in our pantry: it is delicious as salad dressing, but do you know its alternative uses? From cleaning to health and beauty, it is extremely versatile and not only in the kitchen. Keep on reading if you are curious about the numerous alternative uses of Balsamic Vinegar!

Balsamic Vinegar has a lot of beneficial properties and several alternative uses which make of it more than a simple dressing. In fact, the product is known for its therapeutic properties. First, it has a great anti-inflammatory effect and it is very good as digestive. Moreover it can be mixed with honey to fight against cough and sore throat. It could be also added to a bath to relieve itching.

As far as beauty is concerned, Balsamic Vinegar is great for your hair. If you use it to wash your hair, it will make them super glow. Vinegar is also a good remedy against dandruff. Furthermore, it has great astringent and oxidant properties: if it is diluted with water, it has a great effect on impure skin, managing to rebalance the ph. It is perfect also to use as after shaving.

Alt="white vinegar"

Moving to the cleaning of the house, you can use it on almost all the surfaces of your home, sanitarians included. If you add bicarbonate you will obtain a powerful mixture which could be used as antiscale to clean the stove. Furthermore, if diluted with water, it’s perfect to make the glasses of your windows shine!

Last but not least, Vinegar could be an excellent natural deodorant which could neutralize smells in your fridge and in food containers. And you can also use it to kill bugs and ants from the invaded areas.

These were the alternative uses of Balsamic Vinegar, however for these purposes we suggest you to handle with a low cost Balsamic Vinegar! Check our Blog to discover other unusual uses of the product!


L-Originale Balsamic Vinegar of Modena: www.l-originale.com

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The Consorteria of Traditional Balsamic Vinegar https://usebalsamicvinegar.com/the-consorteria-of-traditional-balsamic-vinegar/?utm_source=rss&utm_medium=rss&utm_campaign=the-consorteria-of-traditional-balsamic-vinegar Tue, 25 Jun 2019 04:00:37 +0000 http://usebalsamicvinegar.com/?p=6083 The association named Consorteria of Traditional Balsamic Vinegar was born in 1967 in Spilamberto, a small town in the province of Modena and it is one of the fiercest guardian of this precious product. Keep on reading to discover more about it!The main goal of the Consorteria of traditional Balsamic Vinegar is to promote and …

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The association named Consorteria of Traditional Balsamic Vinegar was born in 1967 in Spilamberto, a small town in the province of Modena and it is one of the fiercest guardian of this precious product. Keep on reading to discover more about it!

The main goal of the Consorteria of traditional Balsamic Vinegar is to promote and support, in every way possible, initiatives and events aimed at protecting and enhancing the product, as well as developing consumers’ awareness about it. Among the different initiatives, the Consorteria carries out training and courses on Balsamic Vinegar. Moreover, once a year it organizes the Palio di S. Giovanni, a competition where different producers fight for a prestigious prize.

The Consorteria counts a thousand members and has its headquarters in via Roncati 28 in Spilamberto. On 24 November 2002, the Consortium opened also a Museum dedicated to Traditional Balsamic Vinegar: this was a great enrichment for Museum System of the city of Modena. The museum represents an amazing opportunity for the diffusion of the “Balsamic” culture linked to the territory and its people.


The museum’s itinerary is extremely variegated and therefore attractive for different types of visitors: experts, students, restaurateurs, tourists, and even for those people who are simply curious about the product. Each exhibition has a didactic character and you can smell the aroma of Balsamic Vinegar all over the place thanks to a battery of barrels dating back to the beginning of the XVIIIth.

Here below the governing bodies:
Executive bodies
General Assembly of Members
Governing Council

On sunday February 24th the elections for the renewal of the Consortium’s Board of Directors were held, and on Wednesday 28 February the newly elected Council reconfirmed:

Maurizio FINI as Grand Master
Lorella BENEVENTI, Pavullo
Mascia CAMURRI, Cavezzo
Gian Luca CORAZZARI, Castelnuovo
Maurizio FINI, Modena
Giordano FORONI, Modena
Vania FRANCESCHELLI, Modena
Lino GAZZOTTI, Carpi
Emilio PATERLINI, Campogalliano
Giorgio RONCAGLIA, Modena
Giovanni SOLMI, Spilamberto
Dino STEFANI, Savignano sul Panaro
Vittorio VEZZELLI, Modena
Aldo ZANETTI, Modena

Major Council
composed, in addition to the members of the Governing Council, by the standard-bearers (people in charge of collecting of samples for the Palio di San Giovanni), by the heads of the local communities and by the master tasters.

…and these are the auditors for the three-year period 2010/2012:
Giulia Bazzani, Claudio Malmusi, Dino Mussi (effective) and Aronne Sala, Patrizia Riccò (substitutes) were nominated.

Board of Arbitrators
composed by Giorgio Ferrari, Ivan Ruggeri, Luciano Capponi.

Stay tuned if you want to find out more about Consorteria of traditional Balsamic Vinegar of Modena! in the next weeks we will explore the topic very in depth!


L-Originale Balsamic Vinegar of Modena: www.l-originale.com

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Spinach salad with cucumber, eggs and Balsamic Vinegar https://usebalsamicvinegar.com/spinach-salad-with-cucumber/?utm_source=rss&utm_medium=rss&utm_campaign=spinach-salad-with-cucumber Fri, 21 Jun 2019 15:15:43 +0000 http://usebalsamicvinegar.com/?p=6151 Today we propose you another super light recipe which is perfect for these hot summer days: the spinach salad with cucumber, eggs and Balsamic Vinegar! This dish is not only easy but also rich of nutrients and therefore perfect also after a work-out. Let’s discover its ingredients… Ingredients for 2 100 g of baby spinach8 …

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Today we propose you another super light recipe which is perfect for these hot summer days: the spinach salad with cucumber, eggs and Balsamic Vinegar! This dish is not only easy but also rich of nutrients and therefore perfect also after a work-out. Let’s discover its ingredients…

Ingredients for 2

  • 100 g of baby spinach
  • 8 eggs
  • 50 g of cucumber
  • 40 g of chopped hazelnuts
  • 2 green apples
  • 20 g of cheese flakes
  • Extra Virgin olive oil to taste
  • Balsamic vinegar P.D.O. to taste
  • Salt to taste

Procedure

Boil the eggs in a pan with abundant water for about 5 minutes. Then remove them from the fire and drain the remaining water. Let the eggs cool for about 15 minutes. Then cut them into slices and put it in a bowl.

At this point add the spinach leaves, the previously chopped hazelnuts and the cucumber cut into thin slices. Then cut the green apples into cubes and add them into the bowl. Finally add the cheese flakes. And now it is time to season! Add extra virgin olive oil and salt to taste and give the final twist by adding a few drops of Traditional Balsamic Vinegar! And the spinach salad with cucumber, eggs and BV is ready to be enjoyed!

Check our Blog for many other salad recipes, we also propose alternative completely vegan options!


L-Originale Balsamic Vinegar of Modena: www.l-originale.com

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