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“Along the banks of the River Secchia, which divides the district of Modena from that of Reggio Emilia, the millenary tradition of balsamic vinegar has widely spread. Near Modena, in the town of “Magreta di Formigine”, in a XIX-century court, the Leonardi family founded a Vinegar Farm (Acetaia) and created the Leonardi Balsamic Vinegar. Over the years, the family has poured incredible devotion, respect and unwavering passion into the making of this precious “black gold”, handing down family secrets and time-honoured traditions through four generations. This sublime Balsamic Vinegar of Modena has a complex and penetrating, yet harmonious and pleasant flavour. Incredible on mixed salads, raw or cooked vegetables, roast or grilled meats, omelettes, cheeses, salami, ham, or even fresh fruit... simply sublime!”                                       John Kirwan


Organic Balsamic Vinegar of Modena. Ingredients: cooked grape must, wine vinegar. Contains sulphites. 100% from organic farming. 

Very versatile, sweet-and-sour with minimum 6% acidity according to EU reg. 510/2006. Ideal for: mixed salads, raw or cooked vegetables, poultry, boiled fish, potato salad, vinaigrettes, sauces, bread dipping...
Protected Geographical Indication.


Balsamic meat-balls
For 4 people. Grind 300g of lean boiled meat, add two white eggs, some dry grated bread and salt. Form some meatballs, cover with breadcrumbs and cook them slightly in a pan with olive oil. While the meatballs are browning, whip two yolks with two spoons of Aceto Balsamico till you obtain a soft cream. Once the meatballs are cooked, pour the cream on them and serve accompanied with a Jk14 MALANOTTE Piave DOCG.

Country omelette
Ingredients: eggs, Parmesan cheese, onion, carrots, celery, parsley, salt, pepper, olive oil and Aceto Balsamico. Finely chop all the vegetables and brown them in a saucepan with olive oil. Separately in a bowl, beat up eggs with some grated Parmesan cheese, salt and pepper. Add the fried vegetables to the eggs and mix. Pour the mix into the frying pan and cook well on both sides. Serve it cut into slices with a generous spoon of Aceto Balsamico.

Smoked balsamic-flavoured salmon
Put the smoked salmon slices on a plate or platter and season with a few drops of Aceto Balsamico, finish with some pink pepper and a few rocket leaves.

Lobster with Balsamic sauce
Boil a lobster in water, with an onion, some carrots, parsley, two laurel leaves, two spoons of Aceto Balsamico and a pinch of salt for 40 minutes. At the end of the cooking, extract the flesh from the shell. Put it on a plate and season it with salt, pepper, olive oil, parsley and Aceto Balsamico.

Nonna’s sauce
Finely chop a bundle of fresh parsley and cook it in a sauce- pan with olive oil. Add a hard-boiled egg cut in cubes, and some mashed cooked tomatoes then put everything into the saucepan. Season with salt, olive oil and Aceto Balsamico and let it fry for a few minutes. Serve with beef or veal meat.

Type: Food

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