Spätzles with bacon, rosemary and Balsamico

ddThe extraordinary versatility of the Balsamic Vinegar of Modena stimulates the creation of new recipes and the search of new approaches with products of the culinary traditions of the whole world.
This week we are glad to propose you a tasty german recipe: Spätzles with bacon, rosemary, and Balsamico


Flour “00” 250 g
3 eggs
water 20-150 ml
Extra virgin Olive Oil
250 g Bacon
200 ml fresh cream
Balsamic Vinegar of Modena “del Duca”


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Green peas and Serrano ham with Balsamico

JAMON SERRAThe extraordinary versatility of the Balsamic Vinegar of Modena stimulates the creation of new recipes and the search of new approaches with products of the culinary traditions of the whole world.

This month we are pleased to propose you a recipe that unites the “Balsamico” of Modena to the famous Spanish ham “Jamon Serrano”.



1 pound fresh green peas

1/2 cup onion, diced

1/4 pound of Serrano ham, diced

3 garlic cloves

1 tablespoon fresh parsley, chopped

2 tablespoons Extra Virgin Olive Oil

Balsamic Vinegar of Modena


Black pepper


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Asparagus Bismarck style with Parmigiano and Balsamico


1 bunch of asparagus
2 eggs
50 g butter
50 g Parmigiano Reggiano cheese
Balsamic Vinegar of Modena”del Duca”


Wash the asparagus very well under water and cut off the white extremities.

Boil the asparagus in hot salty water for 8-9 minutes. Drain them carefully one by one and put them on a baking pan with butter.

Roast the asparagus in oven at 220° for few minutes. In the meantime, cook the eggs with butter in a frying pan.

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Medallions of beef “del Duca”

Ingredientsfiletto di manzo


2 medallions of beef

5 tablespoons beef stock

1 diced carrot

3 diced pearl onions

1 tablespoon mustard powder

Duke’s Balsamic Vinegar of Modena




Place the butter in a frying pan and melt, add the medallions of beef and let cook for a few minutes.

In another skillet put the beef stock, the carrot, pearl onions and mustard.

Then add the medallions of beef and let cook for other eight minutes with a lid.

Then pour 2 tablespoons of Balsamic Vinegar of Modena “del Duca” and serve.

Salty cake with courgette, pine nuts and Balsamico



Flour 100 g

Soft wheat flour50 g

Puffed quinoa


Extra Virgin Olive Oil 5 tbsp



Grilled courgette 300 g

Pine nuts 30 g

Raisins 20 g

Eggs 3

Milk 150 ml



Balsamic Vinegar of Modena “dal 1891”



Mix the flours with quinoa and salt adding Extra Virgin Olive Oil a bit at a time. Add enough water in order to make the dough soft and elastic (about 7-10 tbsp). Leave the dough in the fridge for 30 minutes, covered by a wrap. Preheat the oven at 180°. Put the raisins in a bowl with low warm water and once they become soft drain them and sear mixed with pine nuts in a pan. Then let them cool down.

Spread out thinly the dough on a baking pan, put on it the courgettes cut in slices, raisins, and pine nuts. Beat the eggs with milk, salt, and pepper and pour all on the dough. Cook in the oven for 40 minutes.

Before serving, pour some Balsamic Vinegar of Modena “dal 1891” on the baked salty cake.

Polenta sticks with Gorgonzola cream and Pearls with Balsamico


Yellow polenta

100 g of Gorgonzola cheese

1 table spoon of whipped cream

Oil for frying

Pearls  with Balsamic Vinegar of Modena



Cut in thick slices the polenta and proceed to form some sticks, subsequently dividing them into two or three pieces.

Heat well the oil and fry ten sticks of polenta for about 8-10 minutes up to form a gilded crust.

In the meantime prepare the cream of Gorgonzola cheese setting the cheese cut in small pieces in a small pot together with the whipped cream and cook them with low fire keeping on mixing.

With a perforated ladle pick up the ready canes and set them on absorbent paper.

Finally serve accompanying them with the cream of gorgonzola and garnish with the Pearls with Balsamic Vinegar.


Halloween recipe: Pumpkin pâté with Balsamic Pearls

pumpkin pearlIngredients

250 g of pumpkin cooked in oven

50 g of butter


Dried marjoram, sage, and  rosemary

“del Duca ” Pearls with Balsamic Vinegar of Modena


Sift the pulp of pumpkin with butter, salt, and the other spices or mix them with minipimer.

Pour the cream into a mold closed by a piece of wrap and leave in the refrigerator for a night.
Serve it garnishing with “del Duca” Pearls!

Mousse cappuccino with mascarpone, rich chocolate biscuit with a soul of Aceto Balsamico di Modena PGI

From the book “Balsamic School – Recipes from the Culinary Competition”



For the flourless biscuit

125g granulated sugar

120ml egg white

80ml egg yolk

70g cocoa powder


For the mascarpone

200g mascarpone

50g Italian style meringue

50ml whipped cream


For the Italian meringue

170g granulated sugar

105ml egg white

62g granulated sugar

62ml water

20g glucose


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Green chicory and orange salad with Balsamico



2 oranges

1 bunch of green chicory

Extra-Virgin Olive Oil ‘La Bottega di Adriano Grosoli  dal 1891’

Balsamic Vinegar of Modena ‘Solo Modena’





Wash very well the oranges and cut them into thin slices. Wash the green chicory, eliminate a part of the stems, and soak them in water with ice and lemon in order to eliminate the bitterness, then dry them with a dishcloth.

Prepare the slices of orange on the bottom of a plain dish, put above the green chicory and other slices of orange, a pinch of salt and a scratching of pepper.
Season with a thread of Balsamic Vinegar of Modena ‘Solo Modena’ and Extra-Virgin Olive Oil ‘La Bottega di Adriano Grosoli dal 1891’.

Fish mousse on corn wafers and candied onion


200 g corn flour

150 g milk

Olive oil

300 g hake fillet

200 g liquid cream

1 glass of dry white wine

2 egg whites

Salt and pepper

50 g sugar

1 red onion

Balsamic Vinegar of Modena del Duca matured

Balsamic Vinegar of Modena del Duca ‘dal 1981’ Luxury




knead the corn flour adding milk slowly, then salt and oil.

Cover the mixing , leave it to stand 20 minutes. Shape little balls with the mixing then roll them out with the rolling pin over some oven paper.

Cook the wafers one by one in a non-stick pan 2-3 minutes per side.


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Roasted pork’s skewers


800 gr of pork’s meat

Extra virgin olive oil





Fresh parsley

Duke’s Balsamic Vinegar of Modena



Reduce pork’s meat in small pieces of the same dimension and insert them in the skewers.

Mince parsley,  rosemary and sage and pour them into a bowl together with oil, salt, and pepper.

Mix and soak the skewers for about an hour.

Drain them and position them in oven baking pan. Roast the skewers in a warm oven at 200 °Cs for about 30 minutes, strolling sometimes and bathing them with the liquid of the marinading.

Serve well warm, accompanying them with a contour of vegetables and a thread of Duke’s Balsamic Vinegar of Modena.

St. Valentine’s recipe: hearts of cous cous with vegetables

7/8 spoons of cous-cous
2 little tomatoes
1/2 courgette
1/2 red pepper
Capers (in water)
1/2 red onion
Some leaf of basil
Extra-virgin olive oil
Mixed green salad (for decoration)
Balsamic Vinegar of Modena “dal 1891” Luxury



Distribute the cous-cous in a wide dish and cover it with salty hot water and a thread of oil.

Leave to inflate for 3 minutes then separate the grains of cous-cous with a fork, still adding 1 spoon of oil.

Wash the vegetables and cut them very small, mince the basil and unite all to cous-cous, also adding the capers.With a mold form the hearts of cous-cous in the center of every dish and distribute the green salad around.

Decorate with paprika and a thread of Balsamic Vinegar of Modena “dal 1891” Luxury.

Parmigiano Reggiano ice cream with white grapes, pear and Traditional Balsamic Vinegar


Ingredients (for 6):

150 g Parmigiano Reggiano cheese

250 cl fresh whipped cream

Black pepper

2 pears

1 white grape’s cluster

Duke’s Traditional Balsamic Vinegar of Modena Extra-vecchio

6 slices of bread




Put the Parmigiano Reggiano cheese (grated) in a bowl, preferably made of steel, and unite the whipped cream mixing up continuously. Cooking heat in a bain-marie for about 8 minutes, mixing up to get a creamy consistence. Then filter the cream through a strainer, pepper it, and allow to cool in the refrigerator for at least 12 hours. Just before to serve, wash the grape and divide it into 6 small clusters. Wash the pears and cut them in slices. Remove the crust from the slices of bread, cut them into triangles and do toast them in the oven. Serve the ice cream with the special positioner or with two spoons wet with cold water and prepare a little ball on every flat. Season the ice cream with some drop of Duke’s Traditional Balsamic Vinegar of Modena, decorate with the slices of pear and the clusters of grape and serve with the croutons of toasted bread.

Basket with pears, Normandy Camembert cheese and Balsamico



1 roll of puff pastry

Duke’s Balsamic Vinegar of Modena “dal 1891”

200 g Normandy Camembert cheese

8 small pears

1 sprig of fresh thyme



Preheat the oven to 220°C.

Stretch the puff pastry and, with a mole, draw 8 disks from it.

With a slightly buttered muffin mold, model the 8 disks thin to get 8 baskets of pastry.

Cook the baskets in the oven for around 10 minutes until they are well gilded.

Clean and cut the pears into thin slices and the Normandy Camembert cheese.

Put the slice of pears and cheese into the baskets and season with fresh thyme and a thread of Duke’s Balsamic Vinegar of Modena “dal 1891”.


Vegetarian toast


Ingredients (for 6 people)

Puff pastry

1 red pepper

1 yellow pepper

4 artichokes

1/2 celery turnip

3 carrots

3 zucchinis


Extra Virgin Olive oil

salt and pepper

Balsamic  Vinegar of Modena “Pandora”



Clean all the vegetables and cut them into small slices, except the artichokes that must be elegantly affected. Put in frying pan, separately with a thread of oil, the zucchinis, the carrots, the red pepper, the yellow pepper, dressing with salt and pepper according to your personal taste. Vegetables must result crisp, then to put them in different containers. Put the artichokes in frying pan and make them stew with some oil, water, salt, and pepper. In the meantime, heat the oven to 200 degrees, divide the sheets of puff pastry into 2 parts and cut them in 12 square slices.

Bathe with the milk every sheet of pastry and bake it on oven paper for 5 minutes. It must be just gilded. Put all the vegetables in a frying pan, mix them and slightly heat just before to serve them. When they are warm, extinguish the fire, add the celery shaves raw and put in the plate. Position a square of pastry, then the vegetables and cover with another square of pastry, and at least some drops  Duke’s Balsamic Vinegar of Modena.

Black rice omelette with asparagus and Balsamic Vinegar of Modena


6 eggs

150 g black rice

300 g asparagus

100 g speck

40 g Parmigiano Reggiano DOP cheese

1-liter broth

1 small onion

50 g butter

Salt and pepper

Balsamic Vinegar of Modena “dal 1891”



Wash and cut the asparagus, therefore boil them quickly in the broth for less than ten minutes.

Peel the onion and mince it. In the casserole you will cook the rice start browning the minced onion and the dice of the speck in 50 gr of butter; therefore unite the rice and allow to toast it for a few minutes, then cook the rice adding a bit of broth. Once the rice is cooked, regulate the taste with salt and pepper, extinguish the fire and leave refreshing for few minutes. Beat the eggs slightly with some salt and pepper, then unite the asparagus, grated Parmigiano Reggiano cheese, and the rice, mixing all very well in order to amalgamate the ingredients.

Pour the mixture of eggs and rice in a frying pan and fry all with the rest of the butter; allow to curdle the omelet, both sides for around 5 minutes each.

Serve the omelet with some bits of asparagus and some drops of Balsamic Vinegar of Modena “dal 1891.”


Mullets with sesame, spinaches and Balsamic Vinegar of Modena

triglie_CubicaIngredients (for 2 people)

6 mullets


Extra virgin olive oil


100 g spinaches

Balsamic Vinegar of Modena Aged- Cubica

Sesame seeds


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Swordfish with Balsamico

spada al balsamico


200 g swordfish

1/2 glass of milk

Balsamic Vinegar of Modena Gold Cap

70 g of butter


Salt and pepper



Cut the fish into fillets about 1 centimeter thickness and put to soak it in the milk for about ten minutes.

In the meantime prepare the sauce: melt 50gr of butter on fire, therefore add the Balsamic Vinegar of Modena Gold Cap and allow to boil for about five minutes until to get a dense sauce.

Flour the swordfish and put it in frying pan with the remained butter. Gild the fillets from both sides and dress them with salt and pepper.

Serve with the sauce of Balsamic Vinegar of Modena Gold Cap and enjoy your meal!


“Scamorza” cheese with red chicorie and Balsamic Vinegar of Modena



1 shallot

Red chicories

200 g sweet Scamorza cheese

100 g smoked bacon

Duke’s Balsamic Vinegar of Modena



Peel the shallot and minced it with a mincing knife. Wash the red chicory, strain it accurately and divide it into 4 parts for the long side, then cut it into small parts exception made for highest part of the leafs which will be later used to decorate the dish.

Cut the scamorza cheese in 4 slices 1cm thick. Heat a non-stick frying pan the put the bacon slices in it to brown a little bit on both sides.

Then take them off from the pan and keep them warm. Pour the oil into the pan, brown the chopped shallots then add the red chicory; mix it while cooking on high flame for about 3 minutes, then add salt and paper and take them off from the stove.

Warm a grill then place the scamorza slices, let them melt for just 30 seconds per side. Then place the cheese on a Pyrex dish, put the red chicory and the bacon on the cheese slices, so use the grill function on the heated oven for just one minute.

Place the scamorza in each dish and add a bit of Duke’s Balsamic Vinegar of Modena.  Serve with the slice of the raw chicory.


Halloween recipe: Pumpkin gnocchi with Balsamic Vinegar of Modena

gnocchi pumpkinIngredients

Pumpkins 400 g

White flour 300 g

Balsamic Vinegar of Modena “dal 1891” BIO


Parmigiano Reggiano cheese



Cook the pumpkins in the oven in order to dry it. Peel it and put it in a saucepan, adding gradually some water, mix it with some flour so to obtain a mixture with a good thickness.

The main difficulty is to balance correctly the portions so that the flour will not be too strong compared to the pumpkins. Roll out the mixture and cut it in long cylinders, then into pieces to pass it through the fork pressing a little. Cook gnocchis in salted water, pick them up from the pan after few minutes.
Seasoning: lots of melted butter, grated Parmigiano Reggiano cheese and some drops of Balsamic Vinegar of Modena “dal 1891” BIO.

Spelt salad with tomatoes and Balsamic Vinegar of Modena


200 g of spelt

Little tomatoes like Pachino

Parmigiano Reggiano cheese

Organic Balsamic Vinegar of Modena




Extra Virgin olive oil




Cook the spelt like rice, in abundant salty water for about 10 minutes. Once cooked,  season it with a thread of oil and leave to cool.

Apart, wash the tomatoes, cut them into 4 slices and season them with abundant basil.

Unite the salt, the pepper, the Balsamic Vinegar of Modena, and then some flakes of Parmigiano Reggiano cheese.

Once the spelt will be cooled, season it with the tomatoes and serve the cold salad.

Introduce it in small portions, as in a glass with small pieces of toasted bread; this salad is also perfect as a vegetarian fast appetizer, ideal for a fresh and summer lunch.


Omelette with new grass and Traditional Balsamic Vinegar of Modena


3 eggs





15 g bread crumb


20 g Parmigiano Reggiano cheese


Duke’s Traditional Balsamic Vinegar of Modena



Beat the eggs in a bowl, add the minced onion, and all the spices: thyme, basil, oregano, pepper, and salt, then mix all. We have not pointed out the real doses, submit to your taste considering that spices must be well distributed in the whole mixture.

At this point add the bread crumb, the cheese and mix again, then pour all into a warm wide frying pan. Cook it with middle fire, when the omelet begins to get consistence, help there with a shovel to detach it from the frying pan and subsequently attend that the fund of the omelet starts to be gilded.

Proceed to capsize the omelet for cooking the superior size and when also this becomes gilded you can serve it.



We propose you a very simple presentation that suits well for this dish: cut the omelet in pieces, serve on a slice of ‘Coppa’ (cured neck of pork) and dress with some drops of Duke’s Traditional Balsamic Vinegar of Modena.