ACETO BALSAMICO DI MODENA IGP
ORGANIC BALSAMIC VINEGAR OF MODENA
“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
250ml - PRODUCED BY ACETAIA LEONARDI
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.
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.
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.
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.
Natural yeast panettone with raisins and cream filling Acqua di Cedro
INGREDIENTS: Acqua di Cedro jelly filling 18% (Acqua di cedro liqueur 27% ( alcohol, sugar, natural flavouring), water, glucose syrup, sugar, thickeners: pectin and sodium alginate, butter, alcohol, emulsifiers: mono- and diglycerides of fatty acids (of vegetable origin), natural flavouring ), raisins, wheat flour, eggs, natural yeast, sugar, butter, citron paste (glucose-fructose syrup, citron peel 31,5%, sugar, acidulant: citric acid), emulsifiers: mono and diglycerides of fatty acids (of vegetable origin), whole milk, egg yolk, glucose syrup, salt, skimmed milk powder, natural flavourings.
PRODUCED AND PACKAGED BY: Pasticceria Scarpato S.r.l. - Via Olmetto 27 - 37049 Villa Bartolomea (VR) - Italy
“When we say someone has the “good oil”, we know that they know what the real deal is. And that’s what you’re holding in your hand – the real deal. Extra virgin oil, cold-pressed from Grignano and Favarol olives hand-harvested in the rolling hills overlooking Verona. Yes, Verona. Romeo and Juliet’s town. And a trusted source informed us this is the very oil those star-crossed lovers used for all their dipping, drizzling and dressing. Lemon-leaf freshness, a balanced spiciness, and a long dried-fruit finish. Ah... you, and the good oil – a match made in heaven.” John Kirwan
OLIO EXTRAVERGINE DI OLIVA 100% ITALIANO
ULIVETO DI BRIGALDARA, Extra Virgin Olive Oil - Cold pressed - 750ml bottle
Superior category olive oil obtained directly from olives and solely by mechanical means
PRODUCED BY: AZIENDA AGRICOLA BRIGALDARA - SAN PIETRO IN CARIANO (VR)