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Via Veneto
CRUDAIOLA
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Aceto Balsamico di Modena PGI
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1 zucchini
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1 eggplant
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1 red bell pepper
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1 yellow bell pepper
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1 Buffalo Mozzarella PDO
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Baby arugola
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EVO, garlic, salt, pepper
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PROCEDURE:
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Prepare a reduction of Aged Balsamic Vinegar of Modena PGI with some sugar in a pan
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Grill the zucchini and the eggplant and marinate them with EVO, garlic, salt and pepper
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Roast the bell peppers and marinate them with EVO, garlic, salt and pepper
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Take a serving plate, lay down some fresh baby arugola
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Cut in half the Buffalo mozzarella and put it in the center of the plate
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Put the marinated zucchini, eggplant and bell peppers around the buffalo mozzarella
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Season everything with a touch of EVO, salt and pepper
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Finish the dish with a thick Aged Balsamic Vinegar of Modena PGI reduction

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