The Secrets of Balsamic

THE SECRETS of BALSAMIC A regional treasure for more than one thousand years

BALSAMIC VINEGAR

A TIMELESS CULINARY TREASURE Balsamic Vinegar, a dark and richly flavored grape condiment, boasts a history that spans thousands of years, originating in the picturesque regions of Modena and Reggio Emilia in Italy. It is a true culinary gem, celebrated for its depth of flavor and versatility in enhancing a wide range of dishes.

In this guide, we will explore the different categories of this exquisite condiment and offer our selections within each category.

Balsamic Condimento

Tradadizionale Balsamic Vinegar of Modena or Reggio Emilia DOP

D.O.P. Modena and Reggio Emilia

The designation DOP (Denominazione d’ Origine Protetta) is a trademark of the European Parliament, which guarantees that an agricultural product is made according to traditional practices and whose production chain is entirely within a designated territory. DOP is regulated by strict rules imposed by the two consortia, Modena and Reggio Emilia.

Balsamic Vinegar of Modena IGP (BVM)

I.G.P. Modena IGP (Indicazione Geografica Protetta) is a registered trademark of the European Union. This trademark is used for Balsamic Vinegar crafted only in Modena.

Balsamic Glazes and Flavored Balsamic

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ACETO BALSAMICO TRADIZIONALE DOP THE KING OF ALL CATEGORIES

Traditional Balsamic Vinegar, recognized by the prestigious DOP (Denominazione di Origine Protetta) designation, is the pinnacle of balsamic craftsmanship.

Two separate Consortia, representing the Modena and Reggio Emilia regions, meticulously oversee every aspect of its production.

THE PROCESS IS A CAREFULLY CHOREOGRAPHED DANCE, FROM THE SELECTION OF LOCALLY GROWN GRAPES LIKE LAMBRUSCO, TREBBIANO, SAUVIGNON, ANCELLOTTA, SGAVETTA, BERZEMINO, AND OCCHIO DI GATTA TO THE METICULOUS AGING IN WOODEN BARRELS. These barrels, made from oak, chestnut, mulberry tree, juniper tree, cherry, acacia/false acacia, and ash, witness the transformation of grape must into a precious liquid over a minimum of 12 years or even 25 years.

Before bottling, each batch undergoes rigorous testing, ensuring the highest quality. The result is a balsamic vinegar that embodies the essence of its origins and tradition.

BALSAMIC VINEGAR OF MODENA IGP (BMV) THE CONTEMPORARY CLASSIC

BALSAMIC VINEGAR OF MODENA IGP IS THE MOST WIDELY AVAILABLE CATEGORY, DOMINATING THE SHELVES OF THE MODERN MARKETPLACE. THIS CATEGORY OFFERS A VERSATILE AND FLAVORFUL OPTION FOR HOME COOKS AND FOODSERVICE ESTABLISHMENTS. BVM combines acetified grape must, akin to Traditionale and Condimento, with the addition of Red Wine, a deviation that dates back to the mid-1800s. The Consortium Tutela Aceto Balsamico di Modena, founded in 1993, plays a pivotal role in regulating and promoting BVM products.

The PGI (Protected Geographical Indication) specifications ensure that the grape must originate from seven specific varietals, mainly found in the Modena and Reggio Emilia regions.

The maturation process in wooden barrels takes a mere 60 days, making BVM a delightful everyday companion in the kitchen. If aged for three years, it earns the designation of Balsamic Vinegar of Modena Aged (Aceto Balsamico di Modena Invecchiato).

CONDIMENTO BALSAMICO A UNIQUE EXPRESSION OF EXCELLENCE

The Balsamic Condimento category offers a remarkable product that balances quality and affordability.

MADE FROM THE SAME GRAPE MUST AS TRADITIONAL BALSAMIC VINEGAR, IT UNDERGOES A SHORTER AGING PROCESS, TYPICALLY RANGING FROM 1 TO 5 YEARS. This shorter aging period results in a product that retains the essence of traditional balsamic Vinegar but at a more accessible price point. Like its elder sibling, Balsamic Condimento is free from alcohol and is crafted solely from cooked grape must.

BALSAMIC GLAZES AND FLAVORED BALSAMIC CREATIVE CULINARY ACCENTS

For those seeking innovation in the kitchen, Balsamic Glazes and Flavored Balsamic offer endless possibilities.

These products often incorporate ingredients like flour, thickeners, sweeteners (white sugar, brown sugar, honey, or maple syrup), or reductions of the Balsamic Vinegar of Modena. While they may not adhere to strict traditional standards, they are artistic tools for plating, toppings, and infusing unique flavors into your culinary creations.

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The King of All Categories ACETAIA BALSAMICO TRADIZIONALE MODENA and REGGIO EMILIA, DOP

The Solera Method Barrels of vinegar are stacked according to age and funneled from the top set of barrels to the bottom. The Solera Method consists of transferring vinegar through various barrels. Some aged up to 100 years.

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TRADIZIONALE BALSAMICO DOP GOLD SEAL

ACETAIA CAVALLI

25 YEARS An extraordinarily complex and rich balsamic with harmonious fragrances.

Each 100ml bottle of Gold Seal Balsamic Vinegar is numbered and comes boxed with an informative booklet containing the company’s history and recipes.

de REGGIO EMILIA DOP

IN 1920, FERDINANDO CAVALLI WAS THE FIRST TO START AN ARTISANAL PRODUCTION OF HIGHLY RESPECTED TRADITIONAL BALSAMIC VINEGAR. OVERVIEW: • Cavalli Aceto Balsamico Tradizionale is produced by the Giovanni Cavalli, son of Ferdinando Cavalli, the legendary founder of the Reggio Emilia Consortium.

TRADIZIONALE BALSAMICO DOP

• The Cavalli name and reputation assures the highest quality.

• The 12 and 25 year age designations are minimum age requirements and do not reflect the true age of many of Cavalli’s Tradizionali, which can be up to 300 years old.

A BRIEF HISTORY: Ferdinando “Nando” Cavalli, the celebrated founder of his own Lambrusco and sparkling wine company, opened the small family vinegar factory in 1920 to satisfy friends and customers of his winery with a very welcome gift of vinegar. Ferdinando scoured the countryside to collect barrels. Some of these barrels were filled with vinegar over five generations old.

Flavor Profile: It is more sweet than sour. It is dense, and persistent.

Application: This balsamic is splendid drizzled over savory and spicy cheeses, strawberries, cherries, and creamy desserts. It also makes the perfect ending to a meal, sipped from a spoon or cordial glass.

AGO127 4/100 ML (3.38 OZ) AGO127AZ 1/100 ML (3.38 OZ)

SILVER SEAL 12 YEARS

Silver Seal has a strong, sweet fragrance with thick, rich acidity and an intense bouquet. Each 100ml bottle of Silver Seal Balsamic Vinegar is numbered and boxed with an informative booklet containing the company’s history and recipes.

Flavor Profile: Plummy sweetness, cordovan color, and delicate balance render this balsamic the leader in its category.

Application: This balsamic is splendid drizzled over savory and spicy cheeses, or strawberries.

AGO128 4/100 ML (3.38 OZ) AGO1278Z 1/100 ML (3.38 OZ)

ACETAIA del CRISTO

ACETO BALSAMIC TRADIZIONALE de MODENA DOP

THE BARBIERI FAMILY HAS REMAINED DEDICATED TO THE VALUES AND TRADITIONS THAT HAVE BEEN HANDED DOWN THROUGH GENERATIONS. OVERVIEW: • Made with Trebbiano and Lambrusco grapes grown organically on their farm.

•The fourth generation of the family oversees the vineyard and acetaia that now counts 2000 casks, barrels, and ancient vats.

• Traditional Balsamic Vinegar PDO lies in exploiting the long aging process and the characteristics of the different conventional woods in terms of inimitable perfumes, aromas, and flavors.

A BRIEF HISTORY: A tradition handed down over time.

At Acetaia del Cristo their families carry out every single step in full compliance with the most ancient traditions and the PDO (Protected Designation of Origin) regulations.

For four generations, they have been working to pass on the cultural heritage and charm of TRADITIONAL BALSAMIC VINEGAR of MODENA, which in the past was restricted to family use and closely guarded in the attics of our forefathers.

ACETAIA del CRISTO, MODENA DOP

CHERRY ACETO BALSAMIC

“CLASSIC” GOLD SEAL EXTRA VECCHIO

12 YEARS Traditional Cherry Balsamic is syrupy and smooth, like traditional White Seal.

Aged exclusively in cherry wood only.

25 YEARS

The threshold of aging over 25 years leads to a real treasure of delicious discoveries.

Flavor Profile: Like traditional White Seal, only with the enhanced sweetness and aroma that aging exclusively in cherry wood imparts.

Flavor Profile: Aromatic with a rich and full taste, consistent acidity and mineral tones, impressive strength and a persistent ending.

Application: Use this with your favorite cut of beef or on curls or cubes of aged Parmesan.

ADC400Z 1/100 ML (3.38 OZ)

ADC100Z 1/100 ML (3.38 OZ)

CHESTNUT ACETO BALSAMIC

“WHITE SEAL”

12 YEARS

TRADIZIONALE BALSAMICO DOP

Application: Use it on panna cotta, on berries, chocolate mousse or gelato.

At least 12 years must pass to get at the first complete expression of a well-defined personality.

12 YEARS The fruit of over 12 years in chestnut vats from which it has extracted tannins.

Flavor Profile: It has an inviting acidity, smoothed by perfectly defined fruity and spicy scents.

Flavor Profile: Its dark brown color incomparable intensity and decisive spiciness.

Application: The sweet-and-sour duality is complex and grows more depending on the food it is served on.

Application: Use on roasted meats and poultry. Try this on Brussel sprouts.

ADC600Z 1/100 ML (3.38 OZ)

ADC300Z 1/100 ML (3.38 OZ)

ACETAIA del CRISTO, MODENA DOP JUNIPER ACETO BALSAMIC 12 YEARS

The White Seal Tradizionale Balsamic Vinegar is aged for a minimum of 12 years in rare juniper wood barrels.

Flavor Profile: It is syrupy and smooth, with hints of resin from the wood that gives it its body and spicy flavor.

Application: Use this with foods evocative of the hunt; venison, quail, pheasant, duck breast, charcuterie, or forest mushrooms.

ADC200Z 1/100 ML (3.38 OZ)

MULBERRY ACETO BALSAMIC

TRADIZIONALE BALSAMICO DOP

12 YEARS

Obtained from over 12 years of aging in mulberry vats Flavor Profile: It recalls the aroma of white mulberries typical of the Modena area.

Application: Use this on grilled peaches alongside a cut of pork, drizzled on seared salmon or cantaloupe with prosciutto.

ADC500Z 1/100 ML (3.38 OZ)

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Grilled Pork Loin with Fennel, Garlic and Balsamic Glaze: demedici.com

EXTRA VECCHIO GOLD SEAL

VILLA MANODORI

ACETO BALSAMIC TRADIZIONALE de MODENA DOP

25 YEARS Aged in chestnut, cherry, juniper, oak , walnut and elm. Each bottle is packaged in Consortium glass that bears the Consortium Seal, to verify its authenticity, alongside Villa Manodori’s logo. Three- star Michelin Chef Massimo Bottura’s booklet of recipes is included.

“INSPIRATION COMES FROM THE WORLD AROUND ME- FROM ART, MUSIC, SLOW FOOD AND FAST CARS.” -MASSIMO BOTTURA

OVERVIEW: • The name Villa Manodori harks back to a 16th-century estate in Modena’s countryside. Great feasts of the local game were often the custom at the Estensi Estate.

Flavor Profile:The unmistakable flavor, color, and texture derived from the high-quality must and years of aging in barrels made of various types of wood: chestnut, cherry, juniper, oak, walnut, and elm.

A BRIEF HISTORY: The Villa Manodori line is crafted by world-famous threeMichelin-starred Chef Massimo Bottura of Modena, Italy.

Application: Use several drops of Tradizionale to finish a risotto dish or to accompany chunks of aged Parmigiano Reggiano cheese. Villa Manodori Aceto Balsamico Tradizionale should always be used sparingly due to its limited annual production.

• Their renowned aceto balsamico was served as a digestive at the end of each meal.

• Chef Bottura takes great pride in Modenese culinary traditions and products. Over the past twelve years, he has committed to restoring the Villa Manodori Acetaia to its noble past.

AVM200 6/100 ML (3.38 OZ) AVM200Z 1/100 ML (3.38 OZ)

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The Contemporary Classic BALSAMIC VINEGAR OF MODENA, IGP

IGP Balsamic Vinegar must not be less than two months (and a minimum of three years for it to be called Vecchio/aged IGP).

VILLA MANODORI, MODENA

BALSAMICO IPG OF MODENA

ACETO BALSAMICO “ARTIGIANALE”

9 YEARS A blend of various ages of aceto balsamico.

Flavor Profile: Perfectly balanced with a rich, sweet and tart balsamico flavor and a thick, syrupy consistency.

Application: Use as an accompaniment to greens, asparagus, and seasonal fruit. Try a spoonful or two over cheese ravioli tossed with butter and Parmesan.

Two- time NASFT Gold SOFI Award Winner for Outstanding Vinegar and Outstanding Classic AVM100 12/250 ML (8.45 OZ)

ACETO BALSAMICO ORGANIC Organic Trebbiano mosto cotto blended with organic Chianti wine vinegar.

Certified Organic by Italy’s ICEA. Flavor Profile: Its intense aroma and taste were achieved without wood barrel aging.

AVM111 12/250 ML (8.45 OZ)

DARK CHERRY ACETO BALSAMICO

9 YEARS Dark Cherry combines the Modenese aceto balsamico tradition with Vignola’s prized sour cherry production.

Flavor Profile: Rich and viscous, like Artigianale, but aged in dark cherry wood. This is a balsamico for cherry lovers.

Application: Use it for glazing game, pork, or duck. Imparts a beautiful flavor to vegatables and salads. Set it out with the cheese course.

AVM101 6/250 ML (8.45 OZ)

GINO TOSCHI, MODENA OVERVIEW: • The Balsamic Vinegars of Modena IGP from Gino Toschi are the result of a process that combines adherence to PGI regulations on production with the know-how of a famous vinegar cellar.

A BRIEF HISTORY: The quality of the products is CSQA-approved, and the whole line bears the label of the Consorzio Produzione Certificata, a guarantee of the quality of the raw materials used and the processing methods.

GEMMA NERA GOLD IGP 3 YEARS

Gemma Nera is a combination of simple, natural ingredients; 45% cooked must and wine vinegar.

Flavor Profile: The micro-climate on the hills in the Modena area, carefully selected raw materials, and maturation in Slavonia oak barrels a truly unique product.

A050824 6/250 ML (8.45 OZ)

Gino Toschi brand Balsamic Vinegar has a product for every taste and culinary need and is made using the original centuries-old method.

ORGANIC BALSAMIC VINEGAR IGP

BALSAMICO IPG OF MODENA

Produced from organically grown grape varieties.

Flavor Profile: Contains no added caramel.

The result is a highly distinctive bouquet, a dark color and a robust flavor that persists on the palate.

A050814 12/500 ML (16.9 OZ)

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A L’OLIVIER BALSAMIC VINEGAR OF MODENA IGP SPRAY Taste and practicality meet in this Balsamic Spray from A L’Olivier.

The spray bottle allows for maximum coverage and minimum use of balsamic, for dressing or finishing.

AAL2202 6/250 ML (8.45 OZ)

A Unique Expression of Excellence CONDIMENTO BALSAMIC

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ACETAIA CAVALLI, REGGIO EMILIA, CONDIMENTO CONDIMENTO BALSAMICO 3 YEARS

Stylistically based on the Aceto Tradizionale di Reggio Emilia. Aged in wood. Consistently rated as the best alternative to the tradizionale balsamicos.

Flavor Profile: Dense, aromatic, plummy sweetness.

BALSAMICO REGGIO EMILIA ,CONDIMENTO

AGO134W 6/250 ML (8.45 OZ) AGO135A 6/500 ML (16.9 OZ)

RISERVA NANDO 5 YEARS

Riserva Nando, named after Ferdinando Cavalli kept this for his personal use.

It is of a higher caliber than most condimenti because it is aged longer in small casks, resulting in a refined, intense flavor.

Flavor Profile: Plummy sweetness, cordovan color, and delicate balance render this balsamic the leader in its category.

Application: It is an excellent addition to marinades, sauces, asparagus and salads.

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AGO136

6/250 ML (8.45 OZ)

SOFT & FRUITY BALSAMIC

15 MONTHS This balsamic has been acclaimed for its perfect balance of sweet and sour. Produced solely from cooked grape must of Trebbiano grapes. Ideal for those who prefer less acidity and a sweeter taste in their balsamico.

Condimento is brought to market before the stipulated 12 years, so it is not presented to the panel of judges.

Flavor Profile: The perfect balance of sweet and sour.

Application: Drizzle on berries or whisk into extra virgin olive oil for a vinaigrette.

AGO137

6/250 ML (8.45 OZ)

SOFT & SPICY BALSAMIC 15 MONTHS

This balsamic is infused with the flavors and aromas of the winter holidays.

Flavor Profile: Aromas of star anise and cinnamon.

Application: To accompany lamb, roasted winter squash, beets or zabaglione.

AGO138

6/250 ML (8.45 OZ)

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BALSAMIC GLAZE, Creative Culinary Accents

CLASSIC GLAZE

It is extremely easy to use, only a small amount is needed to enhance the flavor of any dish. Use to create beautiful plate decorations with a squeezable bottle and drop-saving cap— pairs with meats, cheese, and vegetables.

A050737 A053540

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8/215 ML (7.3 OZ) 6/414 ML (14 OZ )

BALSAMIC INSPIRATIONS Discover our recipes

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CAFFÉ MODENA IN ITALY, A CAFFÈ CORRETTO IS A SHOT OF ESPRESSO “CORRECTED” WITH A SPLASH OF ALCOHOL SAY GRAPPA OR SAMBUCA. THIS DRINK TAKES THE OPPOSITE APPROACH BY ADDING ESPRESSO TO THE LIQUOR. REVIVE YOURSELF WITH THIS SMOOTH AND BRACING BLEND OF ESPRESSO, BALSAMICO, AND VODKA.

AGO137

6/250 ML (8.45 OZ)

INGREDIENTS:

1 ounce Espresso 2 ounces of vodka 1 tbsp Villa Manodori “Artigianale” Balsamic Vinegar of Modena IGP 1/4 ounce agave syrup

RECIPES | COCKTAILS

coffee beans for garnish (optional)

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METHOD: Combine espresso, vodka, balsamic vinegar & agave syrup into a shaker with ice Shake until well-chilled Strain into a martini or coupe glass Optional: garnish with coffee beans

OLD FASHIONED WITH VILLA MANODORI “ARTIGIANALE” BALSAMIC VINEGAR OF MODENA THE OLD FASHION WAS DEVELOPED NEAR THE DAWN OF THE 20TH CENTURY, SO CALLED OLD FASHIONED BECAUSE IT HARKED BACK THE STYLE OF A COCKTAIL IN VOGUE IN THE EARLY 1800’S. WE SUBSTITUTE VILLA MANODORI “ARTIGIANALE” BALSAMIC VINEGAR OF MODENA IGP FOR THE USUAL ANGOSTURA BITTERS WITH GREAT RESULTS. INGREDIENTS: 2 oz. Bourbon 1 teaspoon sugar 3 dashes Villa Manodori “Artigianale” Balsamic Vinegar of Modena IGP I slice of orange peel 1 Toschi Vignola Candied Amarena Cherries

METHOD: In a rocks glass, muddle the sugar and the balsamic. Add two cracked ice cubes. Pour over the Bourbon.

Squeeze the oil from the orange peel over the drink and then drop it in. Garnish with the cherry.Shake until well-chilled Strain into a martini or coupe glass Optional: garnish with coffee beans

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COCKTAIL -BALSMAIC

CONDIMENTO BALSAMICO & BRESOLA CONDIMENTO BALSAMICO IS STYLISTICALLY BASED ON ACETO TRADIZIONALE. IT IS MADE WITH THE SAME INGREDIENTS ACCORDING TO THE SAME CONSORZIO RULES, BuT BROUGHT TO MARKET BEFORE THE STIPULATED MINIMUM AGE OF 12 YEARS. IT IS WELL SUITED FOR SAUCES AND FOR DRESSING SMALL PLATES, PATÉS AND OTHER CHARCUTERIE. INGREDIENTS: Thinly sliced Bresola Mandranova Cerasuola Extra Virgin Olive Oil Cavalli “Riserva Nando” Balsamico

RECIPES | PLATES TO SHARE

Parmigiano Reggiano

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METHOD: Slice Bresola Valtellina P.D.O. paper-thin and fold it in on itself.

Arrange it on a board.

Drizzle extra virgin olive oil on the meat and let it set for a few minutes.

Pile with shavings of Parmigiano Reggiano P.D.O. Liberally drizzle Condimento Balsamico overall.

BALSAMIC THYME MUSHROOM RAVIOLI IF YOU HAVE THE INCLINATION AND SOME TIME ON YOUR HANDS, YOU CAN MAKE YOUR OWN RAVIOLI. A GOOD STORE-BOUGHT BRAND IS FINE AND WELL WORTH PATRONIZING AN ITALIAN SPECIALTY STORE IN YOUR AREA.

INGREDIENTS:

garnishing

1 tablespoon butter

Grate Parmigiano for serving

1 tablespoon Badia a Coltibuono Extra Virgin Olive Oil. 1 large shallot, finely diced 3 garlic cloves, minced 2 tablespoons chopped fresh thyme leaves 1 pound mixed mushrooms, thinly sliced 3 tablespoons Cavalli “Riserva Nando” Balsamico 1 tablespoon freshly squeezed lemon juice ¼ cup of the pasta water 1 pound cheese ravioli Sea salt & fresh cracked black pepper Flat-leaf parsley, chopped

METHOD: Bring a large stockpot of water to a rapid boil. Salt it. Cook the ravioli according to package directions (or 1 ½ – 2 minutes if homemade), until al dente. Drain and reserve ¼ cup of the pasta water. Heat a heavy-bottomed saucepan over medium heat and melt the olive oil and butter together. Add the garlic and cook for 30 seconds, keeping watch that it doesn’t burn. Add the shallot and cook for 2 minutes, stirring often. Add the mushrooms and thyme—season with a pinch of salt and pepper. Cook, stirring every few minutes, until browned (6 – 8 minutes).

Add the balsamic vinegar, lemon juice, and reserved cooking liquid, and bring to a simmer. Let the sauce simmer for 2 minutes, then toss through the ravioli.

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GRILLED PORK TENDERLOIN WITH BALSAMICO GLAZE THESE PORK TENDERLOINS ARE GLAZED WITH A REDUCTION OF ACETAIA CAVALLI CONDIMENTO BALSAMICO CLASSICO. SERVE WITH SAFFRON RICE.

INGREDIENTS: 2 1 lb pork tenderloins 2 tablespoons A L’Olivier Mère Goutte Extra Virgin Olive Oil 2 tablespoons Esprit du Sel Fennel, Garlic & Parsley Grey Sea Salt Blend with Organic Herbs 1/2 cup Cavalli Condimento

RECIPES | GRILLED PORK LOIN

Balsamico 1 Navel Orange

METHOD: Trim any fat and silver skin from the tenderloins. Set the tenderloins on a baking sheet. Drizzle 1 tablespoon of the olive oil over each. Rub each with 1 tablespoon of the sea salt/ herb blend. Cover with plastic wrap and set aside at room temperature while you prepare the fire.

Bring the Balsamico to a boil in a small saucepan. Lower the heat to a slow simmer. Reduce by 1/2.

Grill the tenderloin, turning frequently to develop a nicely seared exterior and an internal temperature of 140°F. Remove to a carving board and rest for 5-10 minutes.

Slice the navel orange and fan out on a serving dish. Slice and transfer pork to the serving dish and pour the balsamic glaze over in a steady stream from one end of the tenderloin to the other.

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GRILLED RIBEYE WITH TRADITIONAL BALSAMIC VINEGAR EMILIA -ROMAGNA IS RENOWNED FOR ITS CATTLE, PARMIGIANO REGGIANO DOP, AND TRADIZIONALE DOP. THIS RECIPE USES ALL THREE IN AN UNBEATABLE COMBINATION. DRY-AGED STEAKS WILL MAKE THIS A MEMORABLE GASTRONOMIC EVENT.

INGREDIENTS: 1¾ lb. boneless ribeye steaks, cut thick Badia a Coltibuono Extra Virgin Olive Oil flaky sea salt coarsely ground black pepper Cavalli “Silver Seal” 12 Years Tradizionale Balsamic Vinegar DOP Reggio Emilia ⅓ cup coarsely grated Parmigiano-Reggiano DOP

RECIPES | RIBEYE

½ cup arugula METHOD: Put the steaks in a large baking dish with enough olive oil just to coat in a thin layer. Turn the meat a few times to distribute the oil. Set aside at room temperature while you prepare the grill.

Fire up the grill for direct-heat cooking or preheat a gas grill to cook over medium-high heat. Place the meat over the flame or coals and cook 2–4 minutes per side., turning once, until the surface is browned and sizzling on both sides.

Remove from the heat when the interior reads 125°F for mediumrare. The meat will continue cooking as it rests. Transfer the steaks to a cutting board, season both sides with sea salt and black pepper, and set aside to rest for 5 minutes.

Once the meat has rested, thinly slice crosswise and on the diagonal against the grain. Transfer to a warm platter, drizzle with more olive oil and a liberal pour of balsamic vinegar. Top with Parmigiano-Reggiano and arugula.

Season with additional salt and pepper. Serve hot.

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STRAWBERRIES WITH DARK CHERRY BALSAMICO THIS SOPHISTICATED DESSERT IS COURTESY OF CHEF MASSIMO BOTTURA. ITS BEAUTY IS IN ITS SIMPLICITY AND REQUIRES THE VERY BEST QUALITY INGREDIENTS.

INGREDIENTS: 1 pint fresh strawberries 2 teaspoons Villa Manodori “Dark Cherry” Balsamic Vinegar of Modena IGP 1 teaspoon (5 gr) Villa Manodori Essenziale Lemon Extra Virgin Olive Oil 2 tablespoons of sifted powdered

RECIPES | DESSERTS

sugar

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METHOD: Wash the strawberries. Place in a shallow serving bowl.

Drizzle Dark Cherry Balsamico and Lemon Essenziale over the berries and macerate at room temperature for 15 minutes.

Dust with powdered sugar.

GRILLED PINEAPPLE WITH GELATO & BALSAMICO CHARRING PINEAPPLE CREATES A LOVELY CARAMELIZED TEXTURE BECAUSE OF THE HIGH SUGAR CONTENT. WE PAIR WITH VANILLA GELATO AND A DRIZZLE OF CAVALLI CONDIMENTO BALSAMICO FOR A SWEET AND SAVORY DESSERT.

INGREDIENTS: 1 pineapple (cut into rounds) 1 pint vanilla gelato Sprinkle of brown sugar Drizzle of Cavalli Condimento Balsamico

METHOD: Sprinkle some brown sugar on top of each pineapple slice and grill for 4-5 minutes until lightly charred.

Then, while still warm, add a scoop of vanilla gelato on top of each slice, and top with Cavalli Balsamico and fresh basil before serving.

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