We know that for many of our readers this recipe it might seem an unusual pairing. As Modenese, we truly believe that a good Balsamic Vinegar from Modena will amaze even the most sceptical.

You just need a few simple ingredients that will allow you to prepare a unique risotto with the special taste of the Balsamic Vinegar.

Ingredients for 4 people:

• 400 g of rice (Vialone Nano or Carnaroli)
• 1 golden onion or 4 shallots
• 1 glass of white wine
• 3 spoons of Extra Virgin Olive Oil
• 40 g of butter
• 1 litre of vegetable broth
• 100 g of grated Parmigiano Reggiano (at least 24 months aged)
• Traditional Balsamic Vinegar of Modena PDO

Preparation:

The preparation of the Risotto with Balsamic Vinegar is quite simple.
First of all, start frying the onion or the shallots (finely treated) in the oil in a pan (the same pan that you will use to cook the rice).
When it has dried, add the rice and let it toast for a couple of minutes.
At this point, add the glass of white wine and once it has evaporated, start cooking the rice with the vegetable broth. Remember to add the broth a little at a time. Wait until the cooking is complete.

When the rice has reached the optimal cooking, add the Parmigiano Reggiano and the butter to mix it.
Finally, add one spoon of Traditional Balsamic Vinegar of Modena.

Once you have served the rice on a plate, we recommend you add a flake of Parmigiano Reggiano and some drops of Balsamic. This final touch will flavour the dish and give it an artistic look.

Of course, to make Risotto with Balsamic Vinegar, you can also use a good Balsamic Vinegar of Modena PGI instead of the “Traditional” one. If you don’t remember what the difference between the two products is, you should take a look at our Blog.

The dish is ready, enjoy your meal.
Best wishes from Modena.

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In the latest years, many experts are increasing the focus on the concept of sustainable eating. It deals with both the respectful behavior towards the biodiversity and ecosystem and the accessibility to a healthy nutrition which is convenient to you pocket as well. In addition to this, the concept of sustainability refers to production of food which uses farming techniques and practices that help to preserve natural resources and have minimal impact on the environment. As a matter of fact, the sustainable nutrition does not imply polluting emissions or waste of energy, such as the usage of fertilizers and pesticides.

As a consequence of the definition above, it can clearly defined the production of the Balsamic Vinegar as a sustainable production. Actually, the Balsamic Vinegar follows these criteria because its production its strictly associated with the tradition of the territory. Indeed, according to the traditional production, the Balsamic Vinegar does not contain additional ingredients but just the grapes must coming from the wine varieties of the territory. That is a fundamental undertone of the Balsamic Vinegar because it relies on the uniqueness of the weather conditions of this area and the passion of the producers which goes from generation to generation.

A key aspect to be taken into consideration is the fact that the Balsamic Vinegar is not a mainstream product and its production takes place in family companies using their best way of doings and keeping their traditional production stages alive. In fact, they produce this excellence using the specialist knowledge of the technique coming from their ancient producers of the family and keeping the main good, that is the must as it is, without any industrial additives, which are usually used in the industrial production.

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

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Let’s find out how olive oil and balsamic vinegar are produced.

The olives are traditionally collected on net or by hand, selected and then passed to the extraction process. 2 methods for the extraction process are possible: the classic and the modern one. Other techniques include the use of physical and chemical methods; However, quality standards and standards stipulate that an olive oil can only be called virgin if only mechanical methods are used for its production.

To produce the balsamic vinegar, it is essential the employment of the grape must. According to the experts, balsamic vinegar is a key factor in three factors: the quality of the grape, the composition of the soil where the vine grows and the slow preparation and processing of the must. The preparation of the balsamic vinegar obtained without the addition of aromatic substances of any kind begins with the pressing of grapes in vinification vats; No more than 24 hours after pressing, the must must be sliced, which, after sifting, is then boiled on a slow fire to reduce the volume by about half. Then it cools down and moves into precious wood bottles, untreated with any product of chemical origin.

Both the olive oil & vinegar are important parts which ensure the creation of excellent plates, in particular the olive oil is one of the main components of the Mediterranean diet and it could be eaten raw or cooked. I suggest you to take a look to L-Originale Olio Extravergine di Oliva and the various types of original balsamic vinegar available on their site, such as the Inspiration Line,the Luxurious one and the balsamic pearls. Enjoy them!

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

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The post Olive Oil and Balsamic Vinegar: the best of the Italian tradition. appeared first on Use Balsamic Vinegar.

Ingredients:

4 oz or half a cup of olive oil
3 tablespoons of Balsamic Vinegar or Condiment
salt and pepper as required

Execution:

Emulsify all the ingredients adding the oil to the original Balsamic Vinegar in a slow and steady stream while energetically beating with a whisk or blender. You will end up with a creamy sweet-and-sour sauce for dressing salads as well as grilled vegetables.

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

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​Ingredients 4 people amount:

1 white celery stem, 2 tomatoes, 2 octopuses of about 600 g (21.12 oz- 1.32 lb) of weight, salt, pepper, 2 lemons 2 spoons of Traditional Balsamic Vinegar of Modena, 3 little pieces of butter, 1 half glass of Brandy, 60 g (2.11 oz- 0.13 lb) of French beans, 60 g (2.11 oz- 0.13 lb) of asparagus, 4 champignons, 1 salad bush

Execution:

Plunge cleaned octopus in boiling salt water, cook up to water boiling point, then keep on boiling for 10 minutes.

Peel cooked octopus, cut flesh to slices and place it in a bowl.

Boil French beans and asparagus separately in boiling salt water. Strain off water when they are still quite underdone.

Clean celery and cut it to slices. Peel tomatoes, remove seeds and cut them to dice. Clean champignons, cut them to slices and sprinkle them with lemon juice, so that they won’t become dark.

Warm up a frying-pan and melt 2 pieces of butter. Add octopus slices, French beans, asparagus, celery, tomatoes and cook for 4-5 minutes on a brisk fire.

Place some salad leaves in the middle of every dish.

Pour octopus and Warm up a saucepan and melt butter left over. Add the juice of a half lemon, Brandy and Balsamic Vinegar of Modena. Blend all.

Salt, pepper and cook on a slow fire keeping the sauce stirred until it thickens.

Sprinkle octopus salad with Balsamic Vinegar original dressing and serve warm.

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

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Ingredients 4 people amount:

320g rice, 1 white onion, 70g butter, 80g Parmesan cheese, 1 glass of white wine vegetable stock, salt to taste, Traditional Baslamic Vinegar of Modena (1 teaspoon per person)

Execution:

Brown the onion in half the butter, add the rice and toast for a few minutes.

Add the wine and boil off adding the stock gradually to cook the rice.

When cooked add the rest of the butter, the Parmesan, and salt to taste.

Mix well, serve on plates and then dress with drops of  Traditional Balsamic Vinegar of Modena.

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

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Strawberries  is always delicious… but have you ever tried it with ad addition of Traditional Balsamic Vinegar? Find out more

A traditional recipe. Take some wild strawberries (or if you wish some cultivated strawberries, but in this case they should be first cut in halves or into four pieces) properly washed and dried. Put them into a bowl and dress them with two or three teaspoonfuls of excellent Traditional Balsamic Vinegar of Modena Extra Vecchio – the quantity of the balsamic vinegar depends on the quantity of the strawberries.

Allow about 15 minutes to rest and then add the wished quantity of sugar. Note : when adding both the balsamic vinegar and the sugar, stir the strawberries gently. Serve into an ice-cream cup so to enjoy the strawberries with your eyes and sense of smell, besides your taste.

Serve these appetizers with aperitifs or a good glass of champagne or brut sparkling wine, and tell me what you think about Strawberries Balsamic Vinegar of Modena.

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

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