How to cook with Balsamic Vinegar?
Discover the black gold of Modena, aged for long years in series of wooden barrels, once exclusive treasure to only nobles and kings.
The “balsamic cooking course” is born from a study work between Stefano and Mariangela, where Stefano is the chef and Mariangela is the vinegar producer from La Cà dal Non.
A play in the kitchen where the ingredients are the actors, the vinegar is the leif motive and the chef is the director.
You’ll create a complete meal using Traditional Balsamic Vinegar of Modena, saba and the BALSAMO-SABA sweet and sour condiment collection as main thread and you’ll discover the way a few drops can give a unique touch to your dishes.