Balsamic Vinegar of Modena (Aceto Balsamico di Modena) is so successful with consumers because of its versatility and its ease of adaptation to different cuisines and to the greatest variety of ingredients.
In this section the Consorzio Tutela Aceto Balsamico di Modena (Consortium for protection of Balsamic Vinegar of Modena) offers a selection of recipes that interpret in an original way the tradition of this product.
The culinary dishes are created by established chefs and young students of the Serramazzoni Hotel and Catering School, future ambassadors of Italian culinary excellence, and by the cooks on the staff of Quadò, the Modena publishing house that produces the magazines “più Cucina” and “più Dolci”, as well as pastry and cookery manuals.