Trenitalia has introduced exclusive menus inspired every month to a different product of Made in Italy’s agro-food excellence, carefully studied to enhance and maximize organoleptic characteristics.
The month of May was the one dedicated to the balsamic vinegar of Modena, with delicious recipes and two exclusive creations signed by chef Carlo Cracco. So for a tasty and quick break at the bar on board, the proposal is a French figs with raw ham and mousse of figs caramelized at Balsamic Vinegar of Modena PGI; if you want to savor the whole flavor and the enchanting perfume bouquet, at the Restaurant Itinere the proposal is a salted quiche with caramelized onions or an original tart. For the most demanding palates, the balsamic vinegar of Modena is also presented in the new dishes of the Executive menu, where you can choose between a classic match with Grana Padano PDO and salty cheese, a chocolate cake and red fruits and two signature plates exclusive created by Chef Carlo Cracco, a parmesan risotto and chicken breast with aromatic herbs.
Unique in its genre, original and authentic, the Balsamic Vinegar of Modena PGI is produced according to the traditional procedures outlined in the relevant specification, from 72 producers on a territory that exclusively includes the province of Modena. A real gem of Italian gastronomy, with many enthusiasts in over 120 countries around the world, ambassador of a true culture, in which the territory identifies itself, as in the past. To guarantee this uniqueness and authenticity, the Balsamic Vinegar Conservation Consortium of Modena PGI carries out its role in safeguarding with a constant and profitable activity of safeguarding and enhancement.
If you want to learn more recipes besides the ones proposed by Trenitalia, I suggest you to take a look at the recipes’ page of this site: http://usebalsamicvinegar.com/category/recipe/