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

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.

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 sugar

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

TCHARRING 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.