Looking for inspiration for new summer recipes? All you need is a few drops of Modena Balsamic Vinegar

The difference, many times, lies in the secret touch you add to your summer recipes: a note of acidity, a hint of sweet and sour, a fresh and lively element.

Balsamic Vinegar of Modena PGI is one of those ingredients that is essential in the kitchen, like extra virgin olive oil and salt, because it enlivens, enhances, strengthens and balances flavors, because it goes well with everything, savory, sweet, and even fruit.

It is produced only in the provinces of Modena and Reggio Emilia, which is why it has the PGI (Protected Geographical Indication) mark, following the rules of the Protection Consortium. Although the production standards are the same, each Balsamic Vinegar of Modena is a world unto itself, with its own unique recipe, determined by the raw materials used, the maturation process, and the aging period.

Casa Mazzetti produces different types, each with its own peculiarities and recommendations for use in the kitchen: for summer recipes the most suitable is the "Yellow Label", because having a light, pleasantly pungent, balanced and fruity flavour, it can liven up a vegetable-based preparation, a sauce or the filling of a savoury pie, without being too invasive.

Much more than a salad!

How many recipes can you make with Balsamic Vinegar of Modena? So many! Compared to traditional wine vinegar, balsamic vinegar has a broader flavor palette, a balanced taste between the tartness of the wine vinegar it's made from and the sweetness of the cooked grape must, a delicate aroma, and an unmistakable deep brown color. And it's thanks to these characteristics that it's a versatile and intriguing ingredient that pairs well with everything: cheese, meat, fish, vegetables, and even fruit.

In particular, Mazzetti's "Yellow Label" is a great way to add inspiration to light summer recipes: a vegetable platter, a salad, a homemade vinaigrette, a marinade, or a reduction. You can also simply pour a few drops into a quiche filling, a tomato bruschetta, or a dip for roast beef or diced salmon: its fresh touch and delicate acidity will make everything more appetizing, without overdoing it with complicated preparations.

Making Modena Balsamic Vinegar requires patience and experience.

It all starts with the grapes, which, after being harvested, pressed, cooked, and blended with the finest wine vinegar, are left to mature in over 5,000 barrels made of fine wood, such as oak and chestnut. This is how Mazzetti's Aceto Balsamico di Modena PGI slowly comes to life, day after day, with the constant care and experience of its producers. For three generations, they have passionately cultivated this "black treasure." They have enhanced the historic classic recipe by expanding their offering with multiple varieties, each with unique characteristics, ideal for specific culinary uses.

Mazzetti “Etichetta Gialla” is the perfect choice for delicate summer recipes, such as a savory tart with mozzarella, cherry tomatoes, and olives.

A Mediterranean delicacy

Cherry tomatoes, olives, mozzarella, basil. What could be more Italian than that?

A delicious and authentic recipe, made even more flavorful by the addition of a few drops of Balsamic Vinegar of Modena, one of the most famous and beloved Italian specialties in the world.

Savory pie with cherry tomatoes, olives and mozzarella

Ingredients for 1 cake For the pastry 250 g 00 flour 125 g butter 1 egg salt and pepper.

For the filling 600 g yellow and red cherry tomatoes 250 g mozzarella 200 g fresh cream 100 g pitted olives 3 tablespoons of Mazzetti Etichetta Gialla balsamic vinegar 3 eggs 2 tablespoons of extra virgin olive oil salt and pepper.

For the basil sauce 4 tablespoons of extra virgin olive oil 1 bunch of basil Balsamic vinegar Yellow Label bunches salt and pepper.

Method: Prepare the dough by mixing the flour, egg, butter, and a pinch of salt and pepper until you obtain a smooth dough; cover and let it rest in the refrigerator for about 30 minutes.

Meanwhile, prepare the filling: cut the cherry tomatoes in half or quarters, marinate them in a bowl with the olives, balsamic vinegar, and extra virgin olive oil for about ten minutes, then season to taste with salt and pepper. In another bowl, beat 3 eggs with the cream and a pinch of salt and pepper.

Preheat the oven to 200°C. Roll out the dough thinly (3-4 mm) on a floured surface, shaping it into a circle. Grease and flour a 24-26 cm diameter cake pan. Place the circle of dough inside, shape it with your hands to fit the pan, then prick it with a fork and trim off the excess. Arrange the drained cherry tomatoes and olives, the roughly chopped mozzarella, and the egg-and-cream mixture on top. Bake at 200°C for about 50 minutes.

Prepare the accompanying sauce by blending the basil with the oil, a few drops of balsamic vinegar, and a pinch of salt and pepper. Remove the cake from the oven and serve warm with the basil sauce and salad of your choice.