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Chefs’ recipes
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    • The art of regional chefs to celebrate Balsamic Vinegar of Modena

    A culinary gem to be treasured and celebrated: in this section you can find recipes signed by some of the  best known chefs of the Modena area . Cooking masters who use their art to show off the qualities of this Black Gold, which can enhance the taste and presentation of traditional Emilian dishes or creations of modern Italian and international cuisine with just a few drops .

    Rice sushi rolls with Balsamic Vinegar of Modena PGI, tuna and vegetables

    Rice sushi rolls with Balsamic Vinegar of Modena PGI, tuna and vegetables

    Light recipes, Main courses, Piatti unici, Primi, Ricette d’autore, Secondi e contorni, Starters
    Capon salad

    Capon salad

    Chef Laura Galli
    Main courses, Ricette d’autore
    Fillet of beef with Balsamic Vinegar of Modena PGI

    Fillet of beef with Balsamic Vinegar of Modena PGI

    Chef Simone Renzi
    Main courses, Ricette d’autore
    Stuffed Chicken Thighs Marinated with Balsamic Vinegar of Modena Igp

    Stuffed Chicken Thighs Marinated with Balsamic Vinegar of Modena Igp

    Eduart Cauli
    Main courses, Ricette d’autore
    Onions in PGI Balsamic Vinegar of Modena

    Onions in PGI Balsamic Vinegar of Modena

    Giovanni Cuocci
    Main courses, Ricette d’autore
    Duck ravioli with Aceto Balsamico di Modena IGP, ginger foam and potato cream

    Duck ravioli with Aceto Balsamico di Modena IGP, ginger foam and potato cream

    Luca Marchini
    Main courses, Ricette d’autore
    Carnaroli rice with 24 month Parmigiano Reggiano PDO (in 3 ways) and Balsamic Vinegar of Modena PGI

    Carnaroli rice with 24 month Parmigiano Reggiano PDO (in 3 ways) and Balsamic Vinegar of Modena PGI

    Emilio Barbieri
    Main courses, Ricette d’autore
    Angus fillet with pancetta, arugula and Balsamic Vinegar of Modena PGI

    Angus fillet with pancetta, arugula and Balsamic Vinegar of Modena PGI

    Tommaso Ferraiuolo
    Main courses, Ricette d’autore
    “Nonna Sarita” tortellini, Parmesan cheese PDO cream and wafer with Balsamic Vinegar of Modena PGI

    “Nonna Sarita” tortellini, Parmesan cheese PDO cream and wafer with Balsamic Vinegar of Modena PGI

    Annamaria Barbieri
    Main courses, Ricette d’autore
    Suckling pig cooked at low temperature with vegetables and aged Balsamic Vinegar of Modena PGI

    Suckling pig cooked at low temperature with vegetables and aged Balsamic Vinegar of Modena PGI

    Annamaria Barbieri
    Main courses, Ricette d’autore