La Sentinella - The Sentry of the Balsamic Vinegar

The mural by Luca Zamoc for Acetomodena.

On the front two facades of our Acetaia you can see our "SENTINELLA" mural. Art is our accomplice here, we entrust it with our memory, certain that it will be able to tell our story to everyone. In the vineyard the roses bloom. Hares, blackbirds and pheasants have patiently waited for them.

The roses planted at the head of the rows of vines tell of an ancient tradition based on the strength of will, which is rooted in the magical symbiosis between plants and man. The rose is, in fact, a “spy” plant, and acts as a real life ‘Sentry’, warning in advance of any diseases and parasites which could be arriving in the vineyard. The beauty and scent of this marvellous flower should not distract us from its precious work in constant defence of the vineyard. The thorny stalks become a bulwark from which the pheasant sends out his shrill cries of warning. He who, greedy for grapes, is always on the alert. This has been happening for centuries.

Today, technology has advanced, and yet the rose is still there. Because without it, what would become of the vineyard? And the pheasant? What would happen to memories? Handing down tradition is our vocation. Striving for excellence is our mission, a single thought that runs through the entire company. A clear and strong signal which, just like a sentry’s warning, cannot be ignored.

BALSAMIC VINEGAR IGP GOLD

Pure pleasure.

A great dreamer. Engaging and convincing, it knows how to deal with any kind of situation. Self-confident, with its acidity it draws cheeses with a strong character and fruits from every continent. It never backs down, it’s courage is contagious. It is a driver. Great company, it has a bright smile, which seduces at any latitude.

A few drops are enough to enhance mature cheeses, to bring a smile to red fruit salads, ice creams and chocolate cakes. They will brighten the smile of each diner.

The Recipe

Salad in a basket : first of all, the basket must be created, one for each diner. Take two tablespoons of grated Parmigiano Reggiano. Heat in a non-stick pan until an amber-colored wafer forms. Work it while it is still hot by modeling it on an inverted bowl. Let it cool. Fill the basket with wild salad leaves garnished with strips of bacon sautéed in a pan to make them crunchy. Add a drizzle of extra virgin olive oil, salt and season with a spoonful of Oro.

BALSAMIC CONDIMENT SUBLIME 12 YEARS

100ml of extraordinary pleasure.

Not everyone knows there is a Palio della Ghirlandina. Only family vinegar producers of Modena and its immediate surroundings can enter. In honour of the prize we won in 2015 we created ‘Sublime’ – a ‘Family Reserve’ condiment which has been aged for twelve years. Sublime can be thought of as a symbol of our efforts, our enthusiasm and our skill of balsamic making, which is why we’ve created this product in a bottle of 50ml – small and light, ready to travel around the world.

Familiarity and joie de vivre. To share. It has an availability that surprises, positively of course. It can be simple and spontaneous, like any good self-respecting Emilian. Then, going deeper, one discovers an infinite, cheerful, genuine generosity. There is humor, there is an elegance and even a seductive sobriety. Appreciated by fine palates.

The Recipe

Sublime cubes of tuna with green tea : choose a meaty tuna fillet and cut it into cubes. Steam the cubes with water flavored with green tea: this addition will release a unique and enveloping taste during cooking. Accompany the cubes with a julienne of raw, crunchy and fresh vegetables: peppers, carrots, celery, red onion. Season the cubes and vegetables with extra virgin olive oil, salt and some drops of Sublime.

BALSAMIC VINEGAR IGP RED

The Shining Nature.

A sharp note that enhances all that is raw –  vegetables and salads. An echo of pleasure in the palate. It renders everything fresh, spontaneous, lively, colourful. Like a never ending spring.

Carefree, friendly, lively and outgoing. Generous and courteous. It loves to talk with the leaves, the fruits and find itself in everything that recalls nature. It knows a lot of stories, of the seasons painted by colors. Multilingual, it does not contemplate borders. It has an anarchic and libertine spirit, without excessive arrogance or presumption.

The Recipe

Red on red : This salad is a purple triumph. Take the Treviso red radicchio. Remove the leaves, wash them, dry them and cut them into strips. Add some raw fennel and cut into strips. Unite very thin slices of orange, pitted black olives, chopped walnuts and flax seeds. Dress with extra virgin olive oil, salt and some drops of Rossa.

BALSAMIC VINEGAR IGP BLACK

The Dripping art.

It transforms into works of art  white meats, boiled vegetables, meats to be marinated, and meats to be roasted into works of pure action cooking. A light rain of black drops that enhance the dish and satisfy the palate.

High tempo: the musical spirit never leaves it. It vibrates on food with its own engaging rhythm. The charm is that of the seducer, the verve is cool: a little existentialist, a little dolce vita, a little noir, nocturnal and intriguing. Loves the black of vinyl.

The Recipe

This dish thrives on color contrasts. The first color is the green of the valerian leaves: they are washed, dried and spread over the entire serving dish. Season with extra virgin olive oil, salt and some drops of Nera. The second color is red. Spread the strips of quality raw beef meat on the bed of leaves. Season in the same way. Here is the white: lay Parmesan flakes on the meat. Finally the black: sprinkle the flakes with drops of Nera. Serve.

BALSAMIC VINEGAR IGP SILVER

Gourmand spirit.

Loves playing on different playgrounds, if it were a sportsman it would be a decathlete. Casual and confident, it accompanies meat and vegetables with the air of someone who never goes astray. Always smiling, discreet and affable, his company is sought after everywhere.

Spread on grilled red meats, roasted pork, grilled vegetables, fish steaks. Every drop a flicker. A jolt of energy. A touch that shakes and seduces, making everything more convivial.

The Recipe

Sushi silver drop : Those who are able to make sushi can indulge themselves with the ingredients as they see fit. Those who are not can contact their trusted suppliers and choose their favourites. We recommend hosomaki, a rolled sushi with a sheet of external nori seaweed, rice and a single central ingredient which can be either a stick of fresh fish, tuna or salmon – but also vegetables such as cucumber or avocado. Futomaki, consisting of a rice ball covered with a slice of fish; the nigiri consisting of a roll of nori seaweed, filled with rice and at least 4 ingredients of your choice. Sprinkle any type of sushi with a few drops of Argento. From Japan to Europe, the journey takes place in a flash full of taste and emotion.

BALSAMIC VINEGAR IGP EMERALD

The LAMBRUSCO touch in Balsamic Vinegars

There is wisdom. Composure. Elegance. Gentle ways to shine. Over time it has forgotten anxieties, worries. And now it enjoys a healthy self confidence. His better side is to awaken ancient appetites with a smile and a certain vigor. In short, the Aged One knows his stuff.

Cooked must of our Lambrusco grapes and wine vinegar. Perfect to accompany dishes of Italian cuisine, cooked or raw, according to tastes, regions, tradition.

The Recipe

Wrapped pork fillets : take a nice whole pork tenderloin. Cut it into slices of three / four centimeters thick. Wrap each piece of fillet with strips of bacon. Brown them in a pan with a little extra virgin olive oil, a bay leaf and a sprig of rosemary, turning them from side to side often. As soon as they are cooked, place them on a serving dish and sprinkle them with a few drops of Smeraldo. Excellent with roasted potatoes or sweet and sour onions.

WHITE CONDIMENT SPECIALE

Invisible and pungent. It dances with voluptuousness on food with casual delicacy. Sincerity is its prerogative. Brings joy with tact but never exceeds in exuberance.

Cooked must of white grapes and white wine vinegar: these are the ingredients of this dressing which has been created to maintain a balsamic taste without altering the colour of the food. Ideal for vinaigrettes and sauces in accompaniment to raw and cooked vegetables, white meats and fish.

The Recipe

Lobster with white dressing : Prepare a brunoise with carrots, spring onion and zucchini a few hours before and put it in infusion in the White dressing. Cook the lobster in boiling water for seven minutes. In parallel, heat a saucepan with a tablespoon of extra virgin olive oil flavored with garlic and insert the homemade bread cubes. Cut the tail of the lukewarm lobster into slices. Cut the cherry tomatoes into wedges, a Tropea onion and a thinly sliced nectarine. Add the hot bread cubes Place everything in the center of a sheet of parchment paper and season with extra virgin olive oil and brunoise with white dressing. Salt and pepper to taste. Close the parchment paper with string and serve.