Recipes that interpret in an original way the tradition of Balsamic Vinegar of Modena (Aceto Balsamico di Modena)

From risottos to velouté, from meat to fish: a drop of Balsamic Vinegar of Modena, even added at the last minute, helps to enhance the flavour of many dishes, both in traditional Emilia-Romagna cuisine and day-to-day cooking. On omelettes or vegetable salads, whether raw or cooked, Balsamic Vinegar of Modena is an everyday pleasure.

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