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.


Fresh cheese delicacies with shrimps and Balsamico



For the mousse

50 g fresh cheese (as Ricotta)

50 g milk

50 g whipped cream

Fish glue

Aromatic grass ( thyme, chive, savory)

Some berry of pink  pepper


3 boiled shrimps

Balsamic Vinegar of Modena Aged ‘Ampolla del Duca’


For the corn’s wafers

50 g corn’s flour

Water warm


1 teaspoon seeds of poppy


Soft the fish-glue for 10 minutes in cold water. Then drain it. Bring the milk to boil, then add the fish-glue, mix and unite the fresh cheese. Mix well and leave it to cool. Then add a pinch of salt, a mince of aromatic grass and crushed pink pepper. Incorporate the fresh whipped cream and mix gently upward from the lower part. Pour into a mold and put in the freezer. Pull out of the freezer the obtained semifreddo twenty minutes before serving. Serve it with boiled shrimps, some drops of Balsamic Vinegar of Modena Aged Ampolla del Duca and a corn’s wafer with seeds of poppy.

For the corn’s wafers: unite the salt and the seeds of poppy to the flour. Pour so much warm water how much you need to obtain the right mixture. Pour it among two sheets of oven paper and stretch the mixture using a rolling pin. Remove the superior sheet of oven paper and cook on a baking-pan for about 15 minutes at 180°. Pull out of the oven and then leave to cool on a gridiron before garnishing the pieces of semifreddo and serve.


S. Valentine’s recipe – Puff Pastry stuffed with Brie and Balsamic Pears


1 log frozen puff pastry

1 egg, beaten 1 pear

1 pear

400 g  Brie cheese

Balsamic Vinegar of Modena ‘dal 1891’.



Preheat oven to 400 degrees. Cut out your pastry in ‘heart’ shape. Place on a greased baking sheet and brush the top of the pastry with the egg wash. Bake the puff pastry for 18 minutes until golden brown on top.

Cut the pear in slices. Once the puff pastries are done, cut in half. Place a slice of brie on the bottom half of the pastry and top with the slices of pear. Put the top of the pastry back on and place back in the warm oven to melt the cheese.

Serve warm with some drops of Balsamic Vinegar of  Modena ‘dal 1891’.


Piccatina balsamica alla Pavarotti


800 g calf in steaks

100 g butter

60 g Ham (Prosciutto Crudo)

25 g minced parsley

1 spoon of Balsamic Vinegar of Modena






Slightly tender the sliced veal with the meat pounder, then add some salt, pepper and flour them. In a saucepan fry 80 g of butter, then let the meat brown from both sides with a strong flame. Let drip then place them in a warm dish preserving in the saucepan the fund of cooking.

Add to the remained fund with butter, brown it a bit and add the ham and the Balsamic Vinegar of Modena. Wait some minutes to let the ingredients familiarize together and put the ham on veal slices, then add the sauce.

Last, spread it all with minced parsley and serve it warm.



Pavarotti said about this recipe:

“this preparation usually takes me around an hour, the necessary civil time to mentally detach me from the symphonies of the melodrama and to devote me to others, also gratifying, of the kitchen”.


Salmon steak with Balsamic Vinegar of Modena


4 steaks of salmon

Balsamic Vinegar of Modena Gold Cap Primula

150 g of minced celery

12 cl fresh cream

2 glass of white wine

1 slice of garlic

Extra Virgin Olive oil




White flour




Green salad like valerian



Fry in a little oil the minced celery, carrot, and onion with the garlic and the laurel. Sprinkle all with the white wine and bring to ebullition; add the whipped cream and re-bring to ebullition; add the Balsamic Vinegar of Modena Primula and a pinch of salt.  Beat all, trails to the strainer and thicken the mixture with butter and flour. Cook up to get a dense sauce and slightly vinegary.  Salt and pepper the salmon, add the leaves of thyme and burn it in frying pan 2 minutes each side, making it not overcooked inside.  Serve the salmon with the sauce, decorated with sprigs of thyme and accompany with a contour of green salad like valerian.


Tuna’s tartare with avocado and Balsamico


200 g fresh raw tuna

1 avocado

1 lemon

Extra Virgin Olive oil

Sesame seeds

Balsamic Vinegar of Modena ‘dal 1891’



Prepare the tuna for the tartare. Eliminate the skin and the striped parts, next to the central lisp. Cut the tuna into small cubes and put them in a terrine. Season them with salt and lemon.  Shave the avocado: eliminate the core and cut it to cubes if it is mature if it is too much mature crush it with a fork up to reduce it in a coarse purée. Season the avocado with 1 spoon of the juice of a lemon. Serve it putting a ring mold set in the center of a dish, add the tuna, then the avocado, still the tuna and for last the dusting of sesame seeds and a thread of Balsamic Vinegar of Modena ‘dal 1891’.


Asparagus and potato salad with Balsamic Vinegar of Modena

insalatina asparagi patate balsamico

 Ingredients (for 4 people)

1 bunch of green asparagus
4 potatoes
1 rosemary limb
4 leafs of sage
1 bunch of peril
1 spoon of Balsamic Vinegar of Modena ‘Solo Modena’
4 spoons Extra Virgin Olive Oil
1 pinch of salt
1 grind of black pepper



Clean the asparagus, cut them in slices of 2 cm and cook them with steam. Peel and wash the potatoes, cut them into small pieces and cook them with steam too.

Take care to do not overcook the vegetables. In the meantime prepare thin chopped Persil, rosemary, sage and mix them with Extra Virgin Olive Oil, Balsamic Vinegar of Modena ‘Solo Modena’, salt and pepper.

Put asparagus and potatoes in a salad bowl and dress with the condiment obtained beaten with a whisk.

Mix together softly and serve the salad cold or warm depending from tastes.

Warm green salad with champignons

insalata champignon

Ingredients (for 2 people)

2 sandwiches produced with organic flours

140 g of organic rucola or other biological green salad

100 g of fresh champignon from biological agriculture

60 g of Organic Parmigiano Reggiano DOP cheese

10 organic green olives

Organic seeds of pumpkin

Extra virgin olive oil from biological agriculture


Duke’s Organic Balsamic Vinegar of Modena Aged



Clean up and cut in slices the champignon mushrooms, then fry them in a pan with a thread of oil until they become brown. Wash the salad, dry it and if necessary break it with the hands. Then prepare the sandwiches emptying them from the crumb. On the fund of every sandwich put the salad and above it verse the mushrooms and the seeds of the pumpkin.  Season all with Organic Balsamic Vinegar of Modena Aged, a thread of Extra virgin oil of olive, and put the olives and the cheese at the top before serving.

Yellow Chutney with Balsamic Vinegar of Modena


Ingredients (for 6 people)

400 g onions


300 g yellow pumpkin

250 g apples

250 g pears

40 g raisins

Fresh cheese

150 g brown cane sugar

Balsamic Vinegar of Modena ‘del Duca’

Extra virgin olive oil

Chili pepper



Peel the apples and the pears and cut them into big pieces. Cut also the pumpkin in big pieces and the onion in slices. Put all in a non-stick pot with the cane sugar, the chili, the raisins, a pinch of salt and the Balsamic Vinegar of Modena ‘del Duca’. Cook for 2 hours on low flame. In the meantime toast the bread, then dress it with the oil Extra Virgo of Olive and spread it with a veil of cheese. Once cooked, transfer a spoon of chutney on every crouton, garnish it with a small slice of pear and some drops of Balsamic Vinegar of Modena ‘del Duca’, and serve.


Emiliana Risotto



½ kg Carnaroli rice

20/25 g of butter


Dry white wine

Vegetable broth

Parmigiano Reggiano cheese

Balsamic Vinegar of Modena ‘Vecchia Era’

Extra-virgin olive oil

Salt and peppers



Place the finely cut shallot in a pan with a touch of oil and fry it slightly. Then add a little bit of broth.

Add rice and let it brown in the oil, keep stirring constantly and pouring broth until the liquid its absorbed. When it gets a golden color pour as much wine as you like in the pan.

Keep the heat low. When rice is almost cooked add the grated Parmigiano Reggiano which will make the rice creamy. When rice is ready, add butter an pepper and stir for a few minutes.

Serve it decorating with some flakes of Parmigiano Reggiano cheese and a circle of Balsamic Vinegar of Modena PGI ‘Vecchia Era’ without stirring.