It’s expensive. Hard to find. And needs care.
But Balsamic vinegar of Modena is like a precious pearl necklace: you can’t keep it closed in the dark of your cupboard. You have to use it. For special occasions sure, but even daily, why not?
It’s just important to use it properly.

​Here are 5 ideas to use Balsamic in your home cooking.

When Orwell wrote that 2+2=5 he wasn’t thinking of Balsamic, maybe.
But the sum of two of the best Italian excellences makes an even better one.
​I still remember the face of Phil Rosenthal during the shooting of Somebody feed Phil episode in Modena, when he tried Balsamic on gelato for the first time. Pure joy.

But not all gelato fits great.
Not pistachio or hazelnut.
Chocolate maybe.
Go with egg cream, vanilla, zabajone.

“Don’t waste Balsamic on salad!” you’ve probably read online.
In Italy we don’t use dressings for salad, just salt, extra virgin olive oil and sometimes, vinegar.

I think that even a few drops of Balsamic can transform a sad salad into a rich dish.
​My perfect fit? Red radicchio, nuts, seeds and goat cheese.

I’m telling you the most important rule to use Balsamic: never cook it. Never.
Balsamic is cooked must, aged for years and years to get its unique and intense aromas. If you cook it again you’d kill most of those flavours.

Risotto is a great way to use Balsamic though. But kKeep it simple.
A good broth, Parmigiano Reggiano and butter to cream it and, only at the very end far from the heat, add Balsamic.
​A 12 years old aged (Tradizionale) would work great, less dense and fresh to contrast the richness of the cheese.

The perfect marriage.
The one who lasts for decades but refreshes its love every day. A few drops of sweet and acid Balsamic on an old Parmigiano cheese make it the perfect finger food ever.

​If you like to dig deep into Parmigiano Reggiano and Balsamic, they are the heart of our food tour in Modena

I’ve read strange things online about Balsamic. Like adding sugar and cinnamon to it.
But Balsamic is perfect as is. Please don’t add anything to it, trying to change its flavour and taste.

​If you’ve bought a good Tradizionale or Extravecchio (if you haven’t, read where to buy Balsamic vinegar of Modena) my suggestion is to just have a teaspoon after dinner as a digestive.
​Balsamic was used as a medicine in the past, so the reason of its name.

Any other ideas? How do you use Balsamic at home?
Look forward to reading your recipes.

[photos: Adam Goldberg, Citrus and Candy, Hiroko Kasagi, Pamela Ciattaglia]

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It happened again. This time in Modena. This time on Netflix. This time with Phil Rosenthal.
After BBC episode with Rick Stein in Bologna, I ended up working for Netflix show Somebody feed Phil.
​
The episode in Northern Italy was shot in September 2017, and me and Caterina, my food guide in Modena, were that somebody. Join us behind the scenes?

I met Phil Rosenthal’s happy blue eyes at the entrance of Mercato Albinelli food market.

​Caterina, born and raised in Modena (I think she has Balsamic vinegar instead of blood) took him by hand for a TV version of our Modena food tour. 
Cheese and chicken, pasta and wine, smiles and gags. Phil seemed like a kid at Disneyworld. ​But here Micky Mouse has the face of Andrea, the master of Parmigiano Reggiano cheese, and Daisy Duck is Marisa, an old pasta maker that prepares everyday handmade tortellini.

A local bar, the one with students reviewing their homework before a test. Or business men in a suit having a sandwich in a hurry during lunch break. A bar with uncomfortable metal chairs and the coffee machine always grumbling.

That’s were I sat with Phil and Caterina, in front of the camera, to taste one of the most delicious breakfast in Italy.

Gnocco fritto is a fried soft bread typical of Modena. You can have it for lunch and dinner with ham and cheeses.
But also for breakfast, sipped inside a hot cappuccino.
​It may sound weird, but it’s not the strangest thing you taste during our food tours.
​
Phil looked surprised but didn’t miss a bite of this unusual breakfast (we actually had it at 5 pm). 

I don’t know if this part or any of the previous will end up in the final episode, that will cover other cities in Northern Italy like Venice, Mantua and Ferrara. 

But 2 things I know for sure. 

​First that Phil Rosenthal isn’t only a great comedian, but also a fantastic person able to immediately bound with people, just with a smile. 
And then I’m 100% sure he asked for a green salad for dinner, after such a intense food marathon.

Somebody feed Phil – Season 2 will be aired on spring 2018 on Netflix.
Premiere date is still unknown, but I will keep the post updated.

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