June, 2019

• 7 June

  Caprese on flatbread with Balsamic Vinegar

  

  The caprese on flatbread with Balsamic Vinegar is the perfect summertime dish for cooks in a hurry. The term Caprese derives from the notorious Capri, the beautiful city on the costiera Amalfitana. The salad was created in the 1950s at the Trattoria da Vincenzo for regulars out for a light …

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• 4 June

  Pebble Beach Food & Wine, Balsamic Vinegar goes to California

  

  Last April the Consortium for the Protection of Traditional Balsamic Vinegar participated to the Pebble Beach Food & Wine: the only culinary event of the American West Coast. After many events on the East Coast, Balsamic Vinegar of Modena conquered also the West Coast. From 11 to 14 April the …

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May, 2019

• 31 May

  The spring salad: beetroot salad with Balsamic Vinegar

  

  Today we propose you a very simple recipe: beetroot spring salad with Traditional Balsamic Vinegar. This colorful, tasty and healthy dish is one of the easiest to prepare. Beetroot is the absolute protagonist of this dish. Our version of this salad is a little different if compared to the very …

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• 28 May

  Adriano Grosoli: the last of the founders of Balsamic Vinegar turns 90

  

  Adriano Grosoli, together with Fini, Federzoni and Giusti, is one of the last founders of Traditional Balsamic Vinegar. Since the 50s, he dedicated his life to the black gold of Modena. His 90th birthday is the perfect occasion to recall the history ho this precious product. When Balsamic Vinegar was …

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• 24 May

  Smoked trout with Balsamic Vinegar bread

  

  Today we propose you a very sophisticated second course: smoked trout with Balsamic Vinegar bread! This tasty dish is in the menu in many michelin rated restaurants, it could conquer any gourmet food lover! Ingredients 700 gr of trout fillet20 Gr of sugar salt to taste 100 Gr of mixed …

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• 21 May

  Balsamic Vinegar of Modena and the American dream

  

  Balsamic Vinegar of Modena P.G.I. is definitely living the American dream! Its quality, authenticity, safety, traceability and labeling have conquered the hearts of American people. The black gold of Modena is in fact more and more often the protagonist of promotional activities overseas, thanks to the project “Balsamic Vinegar of …

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• 20 May

  Balsamic Vinegars are not all the same.

  

  Do you know why Balsamic Vinegars are not all the same? Why do prices range from a few cents up to thousands of euros? The answer is very simple: Balsamic Vinegars are not all the same! Today we’ll try to explain you the different factors that impact Balsamic Vinegar’s selling …

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• 17 May

  Are you on a vegan diet? Try our salad with baby peas and BV

  

  Are you on a vegan diet and you don’t now what to cook for lunch? L-O is always here to give you some inspiration! The recipe of today is the vegan salad with baby green peas and Traditional Balsamic Vinegar P.G.I.! Keep on reading to discover hot prepare it! Ingredients …

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• 14 May

  Maurizio Fini unanimously re-elected Grand Master of the Consortium

  

  Maurizio Fini was unanimously re-elected Grand Master of the Consortium for the protection of Traditional Balsamic Vinegar. The Governing Council confirmed Maurizio Fini as Grand Master for the three-year period 2019-2021. Mr. Fini revealed: « The secret of every master is to always stay humble ». Born in Ravarino and …

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• 10 May

  Only raw vegan ingredients for Cooking!

  

  Cooking only with raw vegan ingredients is great for your health and also easier than you think! The tasty recipe of our agretti salad with Balsamic Vinegar is a clear example of how easy it could be to use only raw vegan ingredients in your vegan diet! Aren’t you curious? …

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