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Tag: aceto del duca

Japan comes to Acetaia del Duca…Arigatò!

Japan comes to Acetaia del Duca…Arigatò!

Our old and trusted Japanese importer came to visit us with one of his customers, an important chef who uses our Balsamic Vinegar to prepare his dishes in Japan. He had the chance to meet his favourite ingredient through a guided tour where he discovered

Sea Salad with Organic Balsamic Vinegar of Modena “since 1891”

Sea Salad with Organic Balsamic Vinegar of Modena “since 1891”

Sea Salad with Organic Balsamic Vinegar of Modena “since 1891” INGREDIENTS Octopus Salmon Squid Mussels Mozzarella di Bufala Campana DOP Cherry tomatoes Lettuce Lemon Extra Virgin Olive Oil Organic Balsamic Vinegar of Modena “since 1891” PREPARATION First clean the mussels and squid with running water,then
Summer Fancy Food, New York, June 23-25, 2019

Summer Fancy Food, New York, June 23-25, 2019

Also this year Aceto Balsamico del Duca took part in the Summer Fancy Food Show, the largest food exhibition in North America. A unique opportunity to promote the quality of our Balsamic, and let our guests try some curious and unusual combinations such as the

Italian Aperitivo – Bruschetta with Balsamic Vinegar of Modena

Italian Aperitivo – Bruschetta with Balsamic Vinegar of Modena

Italian Aperitivo - Bruschetta with Balsamic Vinegar of Modena INGREDIENTS Baguette bread Tomatoes Extra Virgin Olive Oil Fresh basil Italian Coppa (pork cold cut) Dried tomatoes Walnuts Pears Fresh mint Brie cheese Figs Pecorino cheese Balsamic Vinegar of Modena “Pandora” PREPARATION Slice the baguette and
Chicken Salad with Duke’s Organic Balsamic Vinegar

Chicken Salad with Duke’s Organic Balsamic Vinegar

Chicken Salad with Duke’s Organic Balsamic Vinegar INGREDIENTS Chicken Mango Avocado Red peppers Basil Duke’s Organic Balsamic Vinegar of Modena PREPARATION Toss in a frying pan some chicken bites, until golden and crispy. Slice a mango and an avocado and put them on a plate.