Long known and appreciated for its fine taste, it came to be referred to as ‘balsamic’ thanks to its medicinal qualities. The Estense dukes served it at court. Francesco IV (1779-1846), Duke of Modena, loved to keep a little casket of the precious liquor in his touring coach. Some of the local noble families have managed to pass down from generation to generation personal recipes for the preparation of Balsamic Vinegar, while continuing to feed and produce vinegar that was actually started by their ancestors years ago.

Balsamic Vinegar is a very important ingredient in today’s Mediterranean style of cuisine. It is not just a dressing but used in recipe preparation can make that extra difference to the final dish.

Try it in your recipes and see—Sweet yet Tangy !!!

Strozzapreti al Balsamico

Ingredients for 6 portions:

– 830g Pomodorina
– 300g Strozzapreti
– 30ml Extra Virgin Olive Oil
– 2 Cloves Garlic Finely Chopped
– 2 Tbs Fresh Basil
– 20ml Aggazzotti Gold Balsamic Vinegar
– 75g Butter
– 100g Freshly Grated Parmesan

Fry the garlic in the oil until brown. Add the
pomodorina, season with salt and pepper and the
fresh basil leaves.
Cook the strozzapreti in salted boiling water until
al dente. Drain and return to the saucepan with the
butter. Once melted add the balsamic vinegar and toss over a low heat for a few seconds until the penne are brown in colour.
Add the parmesan and pomodorina sauce.
Stir well and serve at once.
Rabbit in Balsamic Vinegar Onions

Ingredients for 6 portions:

– 1 Rabbit cut in to Pieces
– 830g Baby Onions in Balsamic Vinegar
– 300g Mushrooms in Aseptic
– 40ml La Nonna Extra Virgin Olive Oil
– 4 Tbs Flour
– 4 Tbs Fresh Herbs (Rosemary & Thyme)
– Salt and Pepper

Toss the pieces of rabbit in the flour to lightly coat them. Heat the oil with the herbs and add the rabbit for approximately 10 minutes.
Add the baby onions in balsamic vinegar (including their dressing) and cook slowly for another 20 minutes.
Turn up the heat to reduce the sauce.
Add the mushrooms for the last 5 minutes of cooking. Salt and pepper to taste.
Serve at once.