Reggio Emilia is a province of the Emilia Romagna, rich of inimitable
typical products. Beginning from the wines to reach the cheeses, or
from the meats to the vinegar, it is one of the countries more visited to
Today however, we will introduce one of the most difficult products to
produce and from a really particular taste, we are speaking of the
Aceto Balsamico Tradizionale di Reggio Emilia DOP.
…Parmesan Cheese with
Aceto Balsamico Tradizionale.
With the rice…
Risotto with red chicory,
And Aceto Balsamico.
DI REGGIO EMILIA
• 600 gr. of pork fillet, 50 gr. of butter, 3
olive oil spoonfuls, 1 handful of flour,
meat broth, salt, pepper, 10 cl. of
Aceto Balsamico Tradizionale di
Modena (Modena vinegar).
• Making :
• Warm the olive oil and the butter in a
pot. Cut the pork fillet into slices of 6-7
millimetres each, coat them with flour,
and add as much salt and pepper as
you like. Cook the escalopes on a
medium flame for about 15 minutes,
turning them up down on each side.
Filter the oily liquid and pour the Aceto
balsamico tradizionale on the
escalopes. Complete the cooking on a
low flame for another 5 minutes. Add
some broth from time to time to
prevent the sauce from drying up.
Serve the dish pouring some drops of
raw Aceto balsamico on the
And for finish… like
Strawberries with Aceto Balsamico.