• Aceto Balsamico di Modena PGI

• 1 zucchini

• 1 eggplant

• 1 red bell pepper

• 1 yellow bell pepper

• 1 Buffalo Mozzarella PDO

• Baby arugola

• EVO, garlic, salt, pepper

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PROCEDURE:

 

• Prepare a reduction of Aged Balsamic Vinegar of Modena PGI with some sugar in a pan

• Grill the zucchini and the eggplant and marinate them with EVO, garlic, salt and pepper

• Roast the bell peppers and marinate them with EVO, garlic, salt and pepper

• Take a serving plate, lay down some fresh baby arugola 

• Cut in half the Buffalo mozzarella and put it in the center of the plate

• Put the marinated zucchini, eggplant and bell peppers around the buffalo mozzarella

• Season everything with a touch of EVO, salt and pepper

• Finish the dish with a thick Aged Balsamic Vinegar of Modena PGI reduction