Emilian tradition brings with it unique and unmistakable flavor combinations. One of these is undoubtedly the fabulous pairing of Parmigiano Reggiano and balsamic vinegar, the combination of two proudly traditional and artisanal products that tantalize the taste buds with their flavor and particular texture.
On one side, Parmigiano Reggiano with its strong and intense taste and its rough, grainy texture that melts in the mouth. On the other, balsamic vinegar, a sensory gem, with its tart and distinct flavor that tickles the palate. A delightful pairing to try simply or as part of more complex recipes.
How to pair Parmigiano Reggiano with balsamic vinegar.
The combination of these two Emilian titans can be enjoyed in the most classic way, by sprinkling flakes of Parmigiano aged at least 20 months with Modena Balsamic Vinegar, or included in more complex, yet equally delicious recipes. Here are some tasty tips for use:
In risotto
Risotto is an ancient and very widespread dish, and it is paired with the most disparate ingredients… including Parmigiano Reggiano and balsamic vinegar: the pairing is probably interesting due to the sophistication of fine products combined with the simplicity of rice.
For this recipe, all you need to do is prepare risotto following the original recipe and, once cooked, after turning off the heat, add butter, grated Parmigiano Reggiano, and balsamic vinegar. Once plated, add a few more drops of balsamic vinegar and voilà!
On tortellini
Tortellini are another typical dish of Emilian cuisine, and therefore perfect to pair with Parmigiano and balsamic vinegar. Preparing this dish is very simple: just melt a knob of butter over the heat and add cream and grated Parmigiano. Meanwhile, cook the tortellini in salted water. Once ready, drain them, add the Parmigiano cream, plate and add a few drops of balsamic vinegar: it will be a delight for the eyes and the palate!
With bresaola
The last culinary tip, the pairing of Parmigiano and balsamic vinegar with bresaola, is the simplest: all you need to do is arrange the bresaola on a plate with a few lamb's lettuce leaves, sprinkle with grana flakes, and season with a drizzle of EVO oil and a dash of balsamic vinegar. Et voilà! A delightful appetizer or a gourmet summer cold dish is served!
These are just 3 of the many uses that can be made of the combination of Parmigiano Reggiano and balsamic vinegar. All that's left is to experiment and discover what other dishes can make your palate dream.
