FEB.MAR 2014
IX
to see it on sale from Japan to the
Americas. A good example of Made
in Italy by enhancing and protecting,
which qualifies those who can use it in
the right way.”
The numbers of Balsamic Vinegar of
Modena PGI
242 operators
79 producers (Vinegar factories)
90 million liters total volume
73 million liters volume bottled
€ 433 million turnover
92% of the export volume
Average price / liter: € 4 PGI - PGI aged
40 to €
A book dedicated to the Balsamic
It’s called “ A school of Balsamic”,
the volume produced and distributed
by the Consorzio Aceto Balsamico of
Modena (editions Catering) that tells
the history and secrets of Balsamic
Vinegar of Modena PGI and the same
is a collection of recipes developed and
implemented by the students of school
of Hotel Serramazzoni.
A publication that offers many
suggestions to best match the seasoning
with the food: as a young balsamic
and slightly full-bodied making better
preparations of cooked foods, full-
bodied one with more pronounced and
prolonged aging is most appropriate for
finishing dishes, such as dressing salads
of vegetables and fruits, or for a touch
of class to cocktails and desserts. In all,
24 of the gastronomic ideas suggested
to use this product in an unusual
way, revisiting cuisines of distant
lands or proposing new combinations
to enhance its intense notes and
unmistakable.
Just one Consortium of protection
In December, the Consorzio Aceto
Balsamico di Modena and the Supply
Chain Consortium Balsamic Vinegar of
Modena joined the intent for greater
effectiveness in the activity of the
protection and enhancement of the
product, giving rise to the Consortium
for the Protection of Balsamic Vinegar
of Modena, which has 50 members
representing more than 98 % of the
entire production and contributes to the
emergence of the fourth pole for Italian
agribusiness value first and for export.
RISTOGAMMA
Via Contea, 15 / A
Rubiera (RE)
Tel. 0522 / 626 464
Mr. Antonio Bocchi
Served Area: Modena, Reggio Emilia,
Bologna and Mantua
Employees: 25 employees and 11 agents
Turnover 9.5 million
AT PAGE 25
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INGREDIENTS FOR 4 PEOPLE
260 g. Squid, octopus 240 g, n. 2
sheets Gelatin; 80 g Tomato pulp, 60
g of broccoli tops; 40 g extra virgin
olive oil, 20 g shallots into rings; 15
g lemon juice, 20 g Parmesan slivers,
n. 2 Tablespoons of Balsamic Vinegar
of Modena PGI; Salt - Pepper, n. 1 rib
celery, n. 2 carrots.
PROCESS
Carefully wash the octopus and squid,
to prepare a part brunoised (with
celery, carrots and shallots).
Cook the octopus and squid in two
separate pots, switch off when is
tender. Meanwhile prepare the cream
of tomato emulsifying tomatoes peeled,
seeds with oil, salt and pepper, add
the fish gelatin, previously soaked in
cold water and wrung out. Gelatin
After mixing well with salt, pepper,
and tomatoes, pour the mixture into a
rectangular mold of steel or silicone.
Forming a layer of at least 3 cm and let
it cool in the fridge. After it has cooled
covered with a pastry rings of the same
diameter (5cm) of cylinder we’re in line
with the octopus and squid.
In the steel cylinders we put the first
layer of Bavarian tomato and add the
octopus and squid already previously
served with olive oil, balsamic vinegar
crimsoning, salt, pepper, and washers
scalogno. End up the cylinder with the
previously wilted broccoli in a pan with
olive oil and garlic and put them in the
fridge for 30 minutes.
Having transformed the contents of
cylinders, serve on a large plate and
rectangular edges without adding wool
over the Parmesan and a few drops of
Balsamic Vinegar of Modena PGI
Cook Author: Alfonso Crisci - Nola
