Packaged in a unique wax-sealed bottle, it is always labelled Aceto Balsamico Tradizionale di Modena or Aceto Balsamico Tradizionale di Reggio Emilia and stamped with a Protected Designation of Origin (PDO) — guaranteeing that all production phases occur exclusively in the Reggio Emilia region of Italy.

The sweetness of Aceto Balsamico Tradizionale makes it the perfect pairing for Italian gelato. Known for its creamy, dense texture, Italian gelato is made with more milk and less air than traditional ice cream. It’s also served slightly warmer, at around -11 to -13°C (7 to 12°F), allowing its flavour’s true intensity to come through.

Ingredients

• 2 tbsp Aceto Balsamico Tradizionale
• 1 pint fresh strawberries
• 1 pint gelato
• 1 tbsp fine sugar

Method

Wash and drain the fresh strawberries in a colander. Slice the berries into halves and place into a bowl.

Sprinkle the berries with fine sugar. Drizzle Aceto Balsamico Tradizionale on top and mix with a large spoon.

Scoop gelato into bowls. Pour the strawberry/vinegar mixture over the gelato and serve.

Pronounced in-doo-yah, its vibrant red colour and bold flavour are the result of an irresistible combination of pork, herbs and spices, and local Calabrian peppers. Although the flavour of ’nduja is spectacular with toast, pasta sauce, grilled meat and fish, fried eggs and even baked potatoes, it works especially well as a pizza topping.

To contrast the heat of the ’nduja, add the slightly sweet and earthy flavour of kale.

The addition of creamy Mozzarella di Bufala Campana PDO, made from whole buffalo milk, works perfectly with the kale to help lessen the spicy and peppery flavour ’nduja.

Ingredients

• 1 lb pizza dough
• 1 package authentic Italian ’nduja from Calabria
• 2 cups Mozzarella di Bufala Campana PDO, chopped
• 1 bunch kale
• 2 garlic cloves, thinly sliced
• ¼ cup Italian Extra Virgin Olive Oil
• Sea salt, to taste

Method

Preheat your oven to the hottest setting, roughly 500 ° F (260° C).

Prep the kale by removing the central vein and its stems. Cut the leaves in half lengthwise.

In a large pan, heat half of the Italian extra virgin olive oil and add garlic and kale. Cook over medium low heat, stirring until kale is tender.

Gently press pizza dough out into a 12-inch circle on a lightly floured surface. Brush the pizza dough with Italian extra virgin olive oil.

Scatter the sliced mozzarella and cooked kale on top of the pizza dough and sprinkle with sea salt.

Bake each pizza until bubbly and golden-brown, about 15-20 minutes. Break up pieces of ’nduja and distribute generously on top.

With three main ingredients: prosciutto crudo, Taleggio PDO and asparagus, this recipe’s easy preparation and elegant appearance makes it an ideal dish to serve at your next dinner party.

In Italy, prosciutto crudo means “raw” prosciutto, which is the typical thinly sliced, dry-cured ham commonly found in grocery stores. In contrast, prosciutto cotto is a “cured” cured ham usually served on pizzas or in sandwiches. Two of the most famous varieties of prosciutto crudo are Prosciutto di Parma PDO and Prosciutto di San Daniele PDO. To contrast the savoury flavour of prosciutto crudo, Taleggio PDO offers a slightly sweet and tangy aroma. Made using whole cow’s milk, this semi-soft cheese is produced in the Taleggio Valley near Bergamo, Lombardy.

Having incorporated a variety of bold flavours, the mild taste of asparagus makes it the perfect vegetable for this dish.

Ingredients

• 16 slices of Prosciutto di Parma PDO (recommended)
• 16 asparagus spears
• 16 ¼-inch-thick slices of Taleggio PDO
• Italian extra virgin olive oil and Italian Balsamic Vinegar, for drizzling

Method

Steam asparagus spears about 5 to 10 minutes. Cook until al dente, a firm-to-bite consistency.

Pair each individual spear of asparagus with a slice of Taleggio PDO. Wrap each pair with a single slice of prosciutto crudo.

Drizzle with Italian extra virgin olive oil and authentic Italian balsamic vinegar.

Quartered radicchio served straight off the grill is made even more satisfying when topped with a creamy sauce made of authentic Italian Gorgonzola PDO cheese. Radicchio, a member of the chicory family, is a staple food of Italian cuisine. Its vibrant purple-red colour adds visual interest on the plate, and its crunchy texture provides delight to the palate.

One of the simplest ways to elevate the taste of radicchio is to quarter and grill it—cooking this leafy vegetable softens its flavour and makes it warmer to the taste buds.

To make this dish even more decadent, top the radicchio with a sauce made with authentic PDO certified Gorgonzola—one of the world’s oldest blue-veined cheeses. Produced mainly in the northern Italian regions of Piedmont and Lombardy, this premium cheese is available in two textures, dolce, which is sweet and soft, and piccante, which has a spicy taste and a soft, crumbly texture.

To further complement the complex textures of this recipe, add a sprinkling of freshly cracked walnuts.

Radicchio

• 2 heads radicchio lettuce, quartered
• 1 tbsp Italian extra virgin olive oil
• 1/4 cup walnuts

Sauce

• 10 tbsp cream
• 3.5 oz Gorgonzola PDO

Method

Remove the outer leaves of the radicchio. Wash and cut into quarters.

Brush the quarters with extra virgin olive oil.

Grill on a hot griddle on both sides for about 5 minutes, or until softened.

While grilling the radicchio, put the cream and gorgonzola in a medium-sized saucepan. Stir over a low heat until the cheese has melted.

When the radicchio is ready, place it on a serving plate and drizzle with the Gorgonzola sauce and walnuts. Serve immediately.

Mozzarella di Bufala Campana PDO combined with sliced tomatoes and basil is a classic Italian dish, finished with a drizzle of refined Italian extra virgin olive oil. Keeping dishes simple—basic yet flavourful—is a cornerstone of Italian cuisine. As always, the quality of the ingredients is the most important factor when preparing any dish.

Often known as insalata caprese—translating to salad of Capri—this classic Italian dish is said to be an homage to Italy’s tricolour flag featuring green, white and red. The star ingredient of this recipe, Mozzarella di Bufala Campana PDO, is made exclusively using whole buffalo milk. Its fresh, stringy texture and creamy, mild flavour perfectly contrasts the tangy, bright flavours of tomatoes and basil.

Although other variations of this recipe suggest topping with balsamic vinegar, the classic version of this dish uses only Italian extra virgin olive oil to finish.

Ingredients

• 8oz Mozzarella di Bufala Campana PDO
• 3 large, ripe tomatoes
• Italian extra virgin olive oil, for drizzling
• Salt to taste
• Handful of fresh basil leaves

Method

Slice the Mozzarella di Bufala Campana PDO and tomatoes crossways, ¼ inch (6.35) thick. Arrange them on a plate, alternating between the two ingredients.

Drizzle with authentic Italian extra virgin olive oil and top with salt to taste.

Garnish with a generous sprinkling of fresh basil leaves. Serve at room temperature.