In The Media
"They are working for the European Project and have joined forces with Master Pastry Chef Francois Payard to create a recipe for individual Tarte Tatins with Balsamic Vinegar of Modena that highlights the versatility of Modenese balsamic vinegar from Europe."
"Balsamic vinegar and risotto may not be the most common food pairing in your dinner-time repertoire but that’s all the more reason to discover a new favorite dish."
"On National Bloody Mary Day, a new Bloody Mary recipe is a must. Luckily the Mary Modena is that cocktail that will have you falling in love with the classic cocktail in a whole new way. One sip will make you appreciate this elevated sip."
“This limited-edition gelato made with balsamic vinegar from Modena, Italy, is a prized summer treat that should not be missed."
"For dessert, wrap it up in a cone: The Consortium of Balsamic Vinegar of Modena (Aceto Balsamico di Modena) has teamed up with heritage gelateria Gelato-Go to develop a new, limited-edition gelato flavor that highlights the European export’s versatility"
“The Consortium of Balsamic Vinegar of Modena (Aceto Balsamico di Modena) has teamed up with Pitmaster and Executive Chef Cenobio Canalizo of Morgan‘s Brooklyn Barbecue to create a barbecue sauce recipe that highlights the versatility of Modenese balsamic vinegar from Europe."
"Well it doesn’t get more out of the ordinary than Balsamic Vinegar gelato. Yes, you read that right. The Consortium of Balsamic Vinegar of Modena (Aceto Balsamico di Modena) has partnered with Gelato-Go to offer up a limited-edition gelato flavor."
"Though a seemingly unconventional flavor, the bright acidic top notes of Balsamic Vinegar of Modena gelato give way to a rich, creamy aftertaste that both cleanses the palate and excites the tastebuds. "
“Having worked with Balsamic Vinegar of Modena in the past, I knew it would be the perfect base for a barbecue sauce recipe."