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Risotto with Traditional Balsamic Vinegar of Modena DOP

Ingredients for 4 servings:

  • 320 grams of risotto rice
  • 4 tablespoons of extra virgin olive oil
  • 2 shallots
  • vegetable stock (1 litre)
  • 50 grams of parmesan cheese
  • Salt and pepper q.b.
  • 5 teaspoons of Traditional Balsamic Vinegar of Modena Extravecchio PDO 25 years


Heat the oil in a pan and add the chopped shallot, fry gently and then add the rice and toast it. Pour in half of the broth and stir. At medium heat, cook the rice, stirring and gradually adding the remaining broth. Season with salt and pepper. Remove from heat and add the parmesan cheese, stir, adding a teaspoon of Traditional Balsamic Vinegar of Modena Extravecchio PDO 25 years. Serve and drop a teaspoon of Traditional Balsamic Vinegar of Modena Extravecchio PDO 25 years on each portion. Serve warm.

Gluten free chocolate cake with Traditional Balsamic Vinegar of Modena DOP Affinato

Ingredients for 6 /8 servings:

  • 250 dark chocolate
  • 5 fresh eggs
  • 200g of sugar
  • 150g of butter and another 20g of butter for greasing the pan/li>
  • Traditional Balsamic Vinegar of Modena Affinato PDO 12 years


Break up the chocolate and let it melt in a double boiler. Add the butter a little at a time and stir until mixture is smooth. Remove the pan from the heat, add the sugar and stir. Add the egg yolks one at a time incorporating well. Beat the egg whites until stiff and add to the mixture, stirring from top to bottom. Pour the mixture into a 22cm greased greased and bake in pre-heated oven at 180 degrees for 30 minutes. Then let the cake cool. Cut into slices and serve, pouring finally a few drops of Traditional Balsamic Vinegar of Modena Affinato PDO 12 years

Balsamic Aperitif ‘Oro’


  • Gin 70%
  • Dry Martini 30%
  • Ice
  • Balsamic Vinegar of Modena IGP ORO (as much as required)


Mix the Martini and Gin well in the quantities described in a shaker with ice, then pour into the glass which has previously been coated with Balsamic Vinegar of Modena IGP ORO

Mojito with Balsamic Vinegar of Modena ‘Argento’


  • Rum 5/10
  • 5/10 of tonic water
  • 20 ml of strawberry puree
  • 10 ml of Balsamic Vinegar ARGENTO
  • 2 teaspoons of brown sugar
  • fresh mint leaves
  • crushed ice
  • tumbler (countersunk shaped glass 150 ml)


Prepare the Mojito directly in the glass. Firstly add the strawberry puree juice, then two teaspoons of brown sugar, Balsamic Vinegar ARGENTO and some mint leaves. Crush everything well, fill the glass to the brim with crushed ice, fill the remaining space with Rum and tonic water.
Mix well and serve. Garnish with a strawberry cut in half and wedged on the edge of the glass.

Salad in a basket of Parmesan

Ingredients for 4 servings:

  • two tablespoons per serving of grated parmesan cheese
  • Fresh field salad
  • 4 strips of bacon
  • Extra Virgin Olive Oil
  • Salt and pepper to taste
  • Condimento Gran Riserva SINCERO


For each portion create a basket with two tablespoons of parmesan cheese heated in a frying pan until it forms a waffle amber in color, knead to form the basket while it is still hot, modeling it on a roesciata bowl. Fill the bowl so as to create a salad topped with a strip of bacon sauteed until crispy, add extra virgin olive oil, salt and pepper to taste and a tablespoon of  SINCERO Condiment with Balsamic Vinegar of Modena IGP.

Cartoccio of Lobster with White Condiment

Ingredients for 4 portions:

  • A lobster
  • A brunoise of carrots
  • Zucchini and a red onion
  • Homemade toasted bread croutons
  • A handful of cherry tomatoes
  • A peach
  • Salt and pepper and extra virgin olive oil
  • Some sheets of parchment paper and kitchen twine
  • half a cup of SPECIALE White Condiment


A few hours before eating prepare a brunoise of carrots, onion and grated zucchini a few hours and infuse it in the White Balsamic dressing. Bake the lobster for 7 minutes in boiling water, heat the bread croutons in a tablespoon of olive oil flavored with garlic. Slice the lobster tail warm, cherry tomatoes, cut into wedges, chopped onion icing and sliced ​​nectarine. Add the warm bread toasted croutons. Place in the center of a sheet of parchment paper and drizzle with olive oil and the brunoise of SPECIALE White Balsamic dressing. Add salt and pepper to taste. Close the bag with string and serve.