In an enchanting place, where the seasons follow one after the other, an elixir is produced that envelops the senses and like a storyteller tells of irresistible aromas and flavors …
The Acetaia del Parco was born near the landscaped area of the Parco dei Sassi, on the hills of the Middle Modenese Apennines, far from city pollution and prying eyes, at an altitude of 700 m. It all began more than 100 years ago, at the beginning of the 1900s, when grandfather Gino with his futuristic vision decided to use part of the grapes destined for Lambrusco for the production of Balsamic Vinegar of Modena. That gamble turned out to be a winning choice, and still today the family-run business – at whose reins Gian Piero Volpelli passionately guides – is among the best that produce Balsamic Vinegar of Modena.
Passion, dedication and constant attention ensure that Acetaia del Parco's black gold of Modena is appreciated all over the world. The secret of this balsamic nectar , in addition to the exceptional raw material, the cooked must , must also be attributed to the precious woods of the barrels in which the vinegar is left to age (minimum 13 years), each with different scents participates differently in create this precious millennial elixir: juniper, for example, gives vinegar aromatic scents , or chestnut, a wood rich in tannin that accelerates the aging process , or cherry, a rosy wood that gives delicate aromas ...
Thus was born a refined collection of Balsamic Vinegar of Modena and Balsamic Condiments , each with unique sensory characteristics distinguished to satisfy every dish and palate, such as that of the Gold Label - Balsamic Vinegar of Modena IGP , the result of a long maturation in barrels of various sizes and woods including the very rare juniper, to obtain an intense and dense vinegar , pleasant for its richness and softness on the palate . Ideal to accompany seasoned cheeses, strawberries, cream and vanilla ice cream, or pancakes!
Pancakes drive big and small crazy, but not everyone knows that they can also be enjoyed in the savory version!
Here's what you need for pancakes (without butter):
250 ml of milk
200 g of 00 flour
65 g of Sugar
1 egg
1 teaspoon baking powder for desserts
For the seasoning:
Lettuce
2 large tomatoes
200 g of goat cheese
200 g of cooked ham
Gold Label - Balsamic Vinegar of Modena IGP
Put the whole egg with the sugar in a bowl and mix with a hand whisk. Add room temperature milk and continue mixing the dough. Gradually add all the sifted flour and baking powder and continue mixing, so that no lumps are formed, until you obtain a smooth and homogeneous batter. Heat a non-stick frying pan and, when it is hot, place a ladle of dough and cook for about 4 minutes until you see bubbles forming on the surface, then turn the pancake and cook on the other side for another 3 or 4 minutes.
Now place the salad, goat cheese, cooked ham, tomato slices and a drizzle of Balsamic Vinegar of Modena - Gold Label, Acetaia del Parco on top of the pancakes .
You can enjoy savory pancakes with Balsamic Vinegar of Modena for a hearty breakfast or a light lunch.
