Category: News

A simple and quick recipe to prepare both in summer and in winter. To eat with friends or with your sweet half. Discover the recipe for pasta with radish, speck, walnuts and vinegar. 

Ingredients for 2 people:

• 160gr. Pasta
• Half red radish
• 70gr. Speck cut into strips
• 25g of walnuts
• 20ml of Vinegar Tersilla dressing (fruity flavor and ancient woods)
• Oil, salt and chopped walnuts

Execution of the recipe

1. Coarsely chop the walnuts, then clean and slice the head of red radish.
2. Heat the oil in a pan and brown the speck. Then add the radicchio and let it dry, adding salt.
3. We deglaze with Tersilla dressing, which is also ideal for pan-fried preparations.
4. Throw the pasta in boiling salted water and then drain it al dente directly into the pan.
5. Stir and add the chopped walnuts.
6. Finally, serve and decorate with a little chopped walnuts.

Hope you will love this recipe!

Let me know how have you find it, please.

Enjoy your meal!

Find out how to prepare the vinegar glaze or vinegar reduction, so tasty and perfect for garnishing and flavouring any dish in the kitchen. This glaze is completely natural, without the addition of chemical thickeners and thanks to the use of only aged balsamic vinegar.

• the traditional and/or spiced vinegar glaze, to be used to add flavour to meat, fish and vegetable dishes;

Recommended vinegar for making: Condiment Lucia. You will feel a lively taste of wood given by the aging in oak and acacia barrels and the sweetness of honey, given by the extra old balsamic vinegar present inside.

Prepare the traditional balsamic vinegar reduction:

Ingredients:

• 200 ml Lucia dressing vinegar
• 1 teaspoon honey (or sugar)
• 1 clove (optional)
• 1 juniper berry (optional)
• 1 cinnamon sticks (1 cm stick, optional)

Method:

Pour the balsamic vinegar into a non-stick pan, add 1 teaspoon of honey and if you wish to obtain a spicier glaze, also 1 juniper berry, 1 clove and 1 cinnamon stick.

Start cooking the mixture over medium heat for about 15-20 minutes or, in any case, until it has halved its volume. At this stage, the balsamic vinegar glaze will still seem runny but will thicken as it cools.

Remove the spices and pour it into a small bowl to cool, before using it, put it in the refrigerator to thicken well.

Please let know us how is the results and how do you use it! If you have questions, write us now!

The production of Balsamic Vinegar is one of the oldest crafts in the world.

It is said that the first evidence of its existence dates back to the times of the ancient Romans.

It is therefore possible that they were the ones who invented Balsamic Vinegar or, better, its ancestor, Saba: a thick and sweetish syrup with multiple uses, obtained from the cooking and consequent reduction of grape must.

This product with such noble origins has traveled through the centuries, passing from people to people, from hand to hand, from tradition to tradition, until it reaches our tables today.

But let’s understand where it comes from and what are the steps to make the much-famous Black Gold.

The main ingredient is the cooked grape must, the grapes coming strictly from the lands of Emilia, because it is said that only in Emilia there is the right soil to ripen the grapes suitable for the production of balsamic vinegar.

Precisely for this reason, balsamic vinegar is produced only in the provinces of Modena and Reggio Emilia.

But let’s go back to the recipe for the traditional balsamic vinegar of Modena.

Cocked grape must after several hours of boiling at high temperatures in large steel tanks, is decanted into wooden barrels of about 200 liters, where the slow process of maturation and aging begins.

Thus, year after year, the grape must is decanted passing from barrel to barrel from the largest to the smallest, thus allowing the vinegar to lose its acidity and gradually become thicker and creamier over time.

Its heady scent is given by the barrels in which it resides for some time. The battery, made up of 6 or 7 barrels, is made up of the finest woods:

• Chestnut
• Oak
• Acacia
• Juniper
• Cherry tree

In addition to the cooked grape must, the main ingredient is therefore time.

The more time is spent, the creamier and more valuable the traditional balsamic vinegar will be.

Go to the product page and discover them all!

Ancient product with an important history behind it, handed down from generation to generation, native exclusively in the lands of the provinces of Modena and Reggio Emilia, balsamic vinegar has been used since ancient times, for its beneficial and curative properties.

Carefully kept in the attics of elegant buildings, its use was not only intended for cooking, especially recommended for those suffering from sore throats, respiratory tract disorders or stomach problems.

Unfounded beliefs?

Not entirely: Balsamic Vinegar of Modena has proven antiseptic properties and helps digestion.

Diluted with water to gargle, it flames the throat or in case of acne and oily skin, for topical use, you can rub a cotton ball soaked in balsamic vinegar on the affected part.

Grape polyphenols make it an antioxidant food capable of strengthening the immune system.

Thanks to the limited caloric intake, a teaspoon of balsamic vinegar has about 12 calories, it is a condiment that lends itself to being present even in restricted calorie diets (unlike other more fatty condiments). It is a vegan and gluten-free product and does not contain cholesterol.

Balsamic vinegar is truly a versatile product, in addition to beneficial properties, it is good and of high quality, thanks to its flavours, in the kitchen, it meets everyone’s tastes, both adults and children.

It enriches every dish, both sweet and savoury and if enjoyed alone at the end of a meal it is an excellent digestive.