Aceto Balsamico

The king of vinegars - balsamic vinegar from Modena in Italy
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    Only 0.01% of all US Americans and 0.1% of all Brits have tasted a real Aceto Balsamico Tradizionale in their lives...



Balsamic vinegar recipes

Cooking & garnish with Aceto Balsamico

How do you use the traditional balsamic vinegar?

In any case, economical. That saves the household budget. After all, a teaspoon of ABT extravecchio costs around 6 dollars and is just enough for 2 servings. There are innumerable recipes. I like it best with cream ice cream, duck breast, Parmigiano Reggiano, duck liver mousse, Hokkaido soup, Parma ham and on its own as an aperitif or digestif.

What you should definitely not use it for are salads. It's just too good and too expensive for that.

In general, the following applies to cooking with Aceto Balsamico Tradizionale: Only add to the dishes when they are served on the plate. If you were to cook the ABT, its wonderful aroma would dissolve into nothing.

Below you will find recipes from me and my customers to cook at home. If you would like to publish a recipe here, please send it to me. In this way, an interesting culinary side is created, which would bring many stimuli and new taste experiences to all friends of the Aceto Balsamico Tradizionale. I look forward to receiving your recipes by email.


Recipe: brook trout with balsamic lentils and polenta
I would like to tell you briefly about an extraordinary meal to which your ABTM from Acetaia Giusti (12 years old) made a significant contribution. Petri was kind to me and gave me a stately brook trout 56 cm long and 2 kg in weight. Since I caught the fish in the late evening hours, it made sense to prepare a meal from it the next day. I filleted the fish, salted it and soured it with lime juice. After 20 minutes of rest, I gently fried the fillets with skin in butter. At the same time, I have red lentilslightly sautéed in butter and gradually topped up with vegetable stock and the lentils cooked. Then I seasoned the lentils with maple syrup and the vinegar. My wife also fried polenta slices as a side dish. And then: lentils on the plate, a piece of char on top and 1 polenta slice next to it. Result: madness, taste explosions on the papillae. ( I'm not exaggerating ). I haven't eaten anything like this in a long time. It has come true again: ABTs are fantastic food. Roland Gertz - Hamburg

Recipe: Gelato di crema with Aceto Balsamico for 4 people
Take 6 absolutely fresh egg yolks from free-range chickens (for the sake of the chickens), add 200ml cream, 60 to 70 ml sugar couleur and 1 teaspoon Aceto Balsamico Tradizionale (extravecchio), mix everything very well with the magic dust and then pour it into the ice machine. Prepare sugar couleur as follows: Bring 500ml water to the boil with 500g sugar. When the liquid cools down, you can use it. When the ice cream is the right consistency, try to see if the ice cream is sweet enough for you. If not, just add a little more sugar color. Rolf Merkle

Recipe: balsamic cherries for 4 people
Stone 200g sweet cherries. Caramelize 50g sugar until light brown and deglaze with 100ml red wine. Then add 1/2 cinnamon stick, 1/2 vanilla pod and a teaspoon of honey and reduce the brew a little. Add the cherries and 20 to 30ml ABT (12 years) and simmer again briefly (!). These balsamic cherries go perfectly with Gelato di crema with ABT. Rolf Merkle

Recipe: Ruccola salad with fresh goat cheese for 2 people
Chop the green of 4 washed spring onions into small pieces. Wash the rocket, spin dry and pluck a little. Mix with the spring onions and place on a plate. Lightly toast the pine nuts without fat in a pan and add to the salad. Turn two fresh goat cheeses (Picantu) very lightly in flour and heat up in a pan. As soon as the cheese is warm, place it on the salad and pour some honey (thyme honey from the island of Crete is fantastic for this) or maple syrup. Finally, add aceto balsamic vinegar, done. Serve with warm baguette. As a drink I recommend a cool, dry Rosè or a dry Weißherbst. Roland Gertz - Hamburg

Recipe: Hokkaido pumpkin soup with balsamic vinegar
Peel the pumpkin, cut into small pieces, fry lightly with onions, add vegetable or meat broth. When the pumpkin is done, puree with a hand blender, salt and pepper. Fold whipped cream into the finished pumpkin soup and add a 25-year-old ABT to the plate. Rolf Merkle

Recipe: Semolina slices with balsamic cherries
For the semolina slices: 30 g soft wheat semolina, 50 g sugar, 2 egg yolks, 1 packet (Dr. Oetker) vanilla dessert sauce powder for cooking, 1/2 l milk, 6 tablespoons milk. Whisk the semolina, sugar, egg yolks and sauce powder with 6 tablespoons of milk. Bring the milk to the boil, remove from the stove and stir in the whisked. Let simmer gently for 2 minutes. Stir again and again, otherwise it will burn. Beat the egg white with a pinch of sugar until very stiff and fold carefully into the warm semolina pudding. Pour into a shallow bowl rinsed with cold water and refrigerate for several hours. Turn the pudding out and cut the semolina. Arrange on a large flat plate.

Caramelize 3 tablespoons of sugar in a saucepan. Add the juice of a small glass of morello cherries, as well as 1 - 2 tablespoons of honey. When the sugar and honey have dissolved, let half a stick of cinnamon simmer gently. After 5 minutes, take the cinnamon out again and lightly bind the whole thing with starch. Season to taste with ABT and add a few morello cherries. Arrange the cherries and sauce nicely around the semolina, dust the edge of the plate with powdered sugar. Roland Gertz - Hamburg

Recipe: Mousse au chocolat with balsamic vinaigrette
Prepare a very dark and rich mousse au chocolat or a rich chocolate cake from chocolate with at least 70% cocoa content, eggs and cream. In addition, a vinaigrette made from 25-year-old ABT, orange zest and some fruity olive oil. The amount of olive oil determines your taste. Very unusual but also very harmonious. -Rolf Merkle


Recipe: Foie Gras with traditional balsamic vinegar
 Take four best quality foie gras schnitzel. Bread these with a light breading and fry them with a little good olive oil in the pan until crispy. Take the schnitzel out of the pan and use a fine needle nozzle or syringe to squirt two good tablespoons of traditional balsamic vinegar under the breading. Then fry the schnitzel in a deep fryer with deep-frying fat for 1 minute at 185 ° C. Make sure that the frying fats are of high quality, otherwise the taste of the schnitzel will be impaired. -Nepumuk Sanders


Recipe: quinces with honey, whipped cream and traditional balsamic vinegar
Cut ripe quinces in half, remove the core, coat the cut surface of the ouittes neatly with acacia honey and place them in the oven on a baking sheet with the cut surface facing up for 45 to 60 minutes at 220 degrees.

If they get too brown, cover with aluminum foil. When the quince halves are nice and soft, either drizzle with 12- or 25-year-old traditional balsamic vinegar before serving or if you want it to be a bit more substantial and even tastier, prepare a vanilla whipped cream, add the whipped cream to the warm quinces and on top of it the Aceto Balsamico Tradizionale. Divine. -Rolf Merkle

Recipe: Mascarpone ice cream with balsamic vinegar
This recipe is just gorgeous and even better than my gelato di crema recipe. For 2 to 3 people take: 250g marscarpone, 100ml cream, something (the amount depends on how sweet you want the ice cream) sugar couleur (see Gelato di Crema recipe) and balsamic vinegar (tradizionale) - the amount depends according to your own taste. Mix everything together, put in a mold and put in the freezer. The big advantage of this recipe is: you don't need eggs or an ice cream machine. The fat in the mascarpone makes the ice cream deliciously creamy. Instead of using balsamic vinegar, you can also use 200-250g of raspberry, strawberry, etc. pulp for 250g mascarpone. You have never eaten such a good fruit ice cream and you will never buy an ice cream from an Italian again. At least I don't. Instead of mascarpone, you can also use double cream. -Rolf Merkle


Recipe: Barozzi Cake with Traditional Balsamic Vinegar

A classic in Modena is the Torta Barozzi, a type of sheet cake with chocolate and coffee flavor. A real traditional extra vecchio goes particularly well with this cake. Many try to bake the cake - the ingredients are also quite simple, but the real recipe is a secret of the Gollini family from Vignola (Modena). The best thing to do is to order the original directly in Italy and then refine it, as the star chef Massimo Bottura shows in the following video:

Buon appetito and have fun cooking at home.

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Batteria (barrel row) in Acetaia


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