online shop of italian wine, french wines, balsamic vinegar of Modena; Italy wine and Champagne, wine cellar, wine bar and restaurants Italy, great italian wine and champagne, selling of traditional balsamic vinegar of Modena; the best gourmet products made in Italy; italian wine and Champagne for high gastronomy recipes
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We have selected the most exclusive italian recipes cooked with the Aceto Balsamico Tradizionale di Modena and the Aceto Tradizionale di Modena, to be served with red or white wines, spumante and champagne. We offer you a great tasting experience for the joy of your palate.
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Meloria's Roast Pork (recipes second courses)
Take 2-2.5 kg of pork rump, inject half a glass of brandy into it with a syringe, and add rosemary, garlic and salt. Wrap in tin-foil and keep in thè oven at 180 degrees for about 2 hours. Remove from the oven and brush with Traditional Balsamic Vinegar. Wrap in the tin-foil again and leave in the oven for about 15 minutes, then serve piping hot with a green salad or roast potatoes.
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Giuseppina's Rabbit (recipes second courses)
Joint thè rabbit and add a glass of strong wine vinegar, a dove of garlic and 2 spoonfuis of chopped parsiey. Cook slowly, with thè lid on, for about 15 minutes. Then add about 50 cc of Traditional Balsamic Vinegar and 1 spoonfui of chopped parsiey; finish cooking, without a lid, for about 15 minutes over a low heat, stirring often. Serve thè rabbit, which will be black and have a sweet-and-sour flavour, with a salad of field chicory.
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Shrimp Salad (appetizer recipes)
Ingredients:
1 lb. of small, cleaned shrimp
3 tablespoons of Extra Virgin Olive Oil
3 tablespoons of Balsamic Vinegar of Modena
3 thinly sliced kiwis
Salt
Pour the Extra Virgin Olive oil and a pinch of salt and let sit at room temperature.
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Luigi's Chicken (recipes second courses)
Joint thè chicken and remove ali thè skin. Piace thè pieces in a pan with half a spoonfui of Balsamic Vinegar per piece and marinade for at least half an hour. Then roast or grill thè chicken, basting with an oil-garlic mix from time to time. Salt to taste and serve with salad or sauces and a few drops of Traditional Balsamic Vinegar.
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