LEARN HOW EASY IT IS TO ENRICH YOUR DISHES,

WITH THE UNIQUE TASTE OF OUR VINEGARS

  • Smoked Salmon Carpaccio

    Dressed With

    Blood Orange Vinegar Casa Verdi

    SMOKED SALMON CARPACCIO DRESSED

    WITH BLOOD ORANGE VINEGAR CASA VERDI

     

    Cut smoked salmon in thin slices and place it on a serving dish.  In a bowl emulsify abundant extra virgin olive oil and Blood Orange Vinegar Casa Verdi.

    Add  a pinch of salt and pepper. Pour it over the salmon and marinate for about an hour.

    Place over the salmon arugula or slightly cut salad. Take an orange and cut it into slices and arrange on top.

    Add at the end a little extra virgin olive oil and three drops of Blood Orange Vinegar Casa Verdi.

    You may serve with toasted bread and “Buon Appetito”!

     

    Reccomended Vinegar:

    Blood Orange Vinegar Casa Verdi

  • Beef Tartar With Blood

    Orange Vinegar Casa Verdi

    BEEF TARTAR WITH BLOOD ORANGE VINEGAR CASA VERDI

     

    Take a beef fillet, better if is cut with a knife.

    Finely chop a white onion, collect it in a bowl and add two tablespoons of extra virgin olive oil, 2 tablespoons of Blood Orange Vinegar Casa Verdi, salt and pepper to taste.

    Mix the ingredients and incorporate them with the minced meat. Compose some lettuce on a serving dish and place in the center a little dome of meat.

    You can add an egg yolk, a pinch of salt and pepper or you can make a version without egg and simply dress with two drops of Blood Orange Vinegar, a little of extra virgin olive oil, salt and pepper to taste!

     

     

    Reccomended Vinegar:

    Blood Orange Vinegar Casa Verdi

  • Hearts Of Roman Lettuce

    hearts of roman lettuce

     

    • 180 grams of hearts of romaine lettuce
    • 2 sweet apples
    • 1 small fennel
    • extra virgin oil
    • 1/2 lemon
    • 1 tablespoon of Blood Orange Vinegar L‘Aretino
    • chili powder
    • salt and black pepper

     

    Peel the lettuce, wash it and dry it very carefully (always remember that traces of moisture on the leaves "disturb" the oily dressing). Wash the apples, dry them and after removing the core, cut them into slices, without removing the peel.

    Sprinkle the apples with a little lemon juice so that they do not blacken.

    Peel the fennel and slice it very thin. Place lettuce, apples and fennel in a bowl.

    Prepare the dressing by emulsifying three tablespoons of extra virgin olive oil, one tablespoon of Blood Orange Vinegar L’Aretino, a pinch of chili powder, a pinch of salt and a sprinkling of pepper.

    Pour the vinaigrette over the salad and mix with care.

    Serve immediately.

     

     

    Reccomended Vinegar:

    Blood Orange Vinegar L'Aretino

  • Medallions Of Beef Filled

    With Balsamic Sauce

    MEDALLIONS OF BEEF FILLET WITH BALSAMIC SAUCE

     

    Take two beef fillets of about 200 grams.

    Wrap each one with two slices of bacon and tie them with kitchen string. Insert a few sprigs of rosemary in a pan, pour a little extra virgin olive oil and lay down the fillets over it. Brown them over high heat for 3-5 minutes on both sides. Remove them once ready and add at the bottom of the pan Balsamic Vinegar of Modena IGP, crushed juniper berries, a cinnamon stick and let it thicken a few seconds.

    Add at the end salt and pepper and remove from the heat. Place fillets on a serving plate, strain the Balsamic vinegar sauce and pour it over the medallions.

    You can serve it with a mixed salad dressed with Blood Orange Vinegar Casa Verdi.

     

     

    Reccomended Vinegar:

    Blood Orange Vinegar Casa Verdi

    Reccomended Vinegar:

    Glaze based on “Balsamic Vinegar of Modena IGP”

  • Tropea Onions With Balsamic

    Vinegar Of

    Modena I.G.P. Casa Verdi

    TROPEA ONIONS WITH BALSAMIC VINEGAR OF MODENA IGP CASA VERDI

     

    Wash, peel and slice six or seven red onions (preferably quality from Tropea).

    Take a frying pan or saucepan, preferably nonstick, add a little water to stew them. Season with salt, pepper and a pinch of sugar and Balsamic Vinegar of Modena IGP Casa Verdi.

    Stir them constantly at low heat to ensure that they are cooked until they becomes caramelized without burning.

    Tropea compote with Balsamic Vinegar of Modena IGP is excellent served as an appetizer on croutons

    and to accompany several dishes, such as aged cheese, roast pork or fish!

     

    Reccomended Vinegar:

    Balsamic Vinegar of Modena IGP  Casa Verdi

  • “Straccetti" Pork With Casa Verdi

    Apple Vinegar

    “STRACCETTI” PORK WITH APPLE VINEGAR  CASA VERDI

     

    Cut the pork into thin strips (“straccetti”).

    Season with salt and pepper or chili powder to taste. Marinate the pork strips with extra virgin olive oil and Casa Verdi Apple Vinegar and leave to marinate for at least 3 hours.

    Heat a little extra virgin olive oil in a large pan and sauté the pork strips. Then add porcini mushrooms (the ones in olive oil or frozen are fine) cut into pieces, pour the whole thing with the vinegar left from the marinade.

    When the vinegar has evaporated, place the pork strips in a serving plate and add a drizzle of Balsamic Vinegar of Modena IGP Casa Verdi or Gourmet Glaze based on Balsamic Vinegar of Modena IGP.

     

    Reccomended Vinegar:

    Balsamic Vinegar of Modena IGP Casa Verdi

    Reccomended Vinegar:

    Apple Vinegar Casa Verdi

    Reccomended Vinegar:

    Glace Gourmet based on "Balsamic Vinegar of Modena IGP"

  • Marinated Anchovies

    Marinated Anchovies

     

    Marinated anchovies is a fish appetizer fresh and genuine.

    Marinating anchovies in vinegar gives them a typical flavor and allows you to make them taste good without the need to cook them.

    In a bowl, place extra virgin olive oil, minced garlic, some White Wine D.O.C. Valdichiana Vinegar “Il Chiantigiano", a pinch of salt and pepper and at the end eventually some chopped parsley and mix all together.

    Clean the salt from anchovies under running water.

    In a plate compose a first layer of marinade and the first layer of anchovies and so on.

    Let marinate at least 5 hours before serving.

     

     

    Reccomended Vinegar:
    White Wine D.O.C. Valdichiana Vinegar “Il Chiantigiano"

  • A Different Salad:

    “Tuscan Panzanella"

    A different Salad: "Tuscan Panzanella"

    The history of “Tuscan Panzanella” and how to prepare this simple dish which is perfect on summer days but also as a winter appetizer.

    We are talking about the “Panzanella”, a recipe full of history and curiosities. Many people attribute its birth to the peasant custom of wetting dry bread and mix it together with vegetables, a typical “poor” dish, made to recycle and not to waste stale bread. A sort of summer version of  the “Tuscan Ribollita soup”.

    Even Boccaccio speaks of "pan washed" in one of the Decameron novellas.

    To prepare the Panzanella is quick and easy:  Soak the bread in water and D.O.C.G. Chianti wine vinegar "The Chiantigiano" until it soften. Then squeeze out the water and crumble it in a bowl.

    Peel the cucumbers and cut in round slices. Cut the tomatoes and the onions in thin rings.

    Coarsely chop basil leaves, add all the vegetables to the seasoned bread. Dress with oil and salt, stir and put in the fridge to rest. Just before serving add some D.O.C.G. Chianti Wine Vinegar "The Chiantigiano" and garnish with a few leaves of basil.

     

     

    Reccomended Vinegar:

    D.O.C.G. Chianti Wine Vinegar “The Chiantigiano”

L'ARETINO ® - Acetificio Aretino S.r.l.

Loc. Molin Bianco, 50 - 52100 Arezzo (Italia)

Tel. +39 0575 903244

Fax +39 0575 900925

P.IVA 00088390513

info@acetificioaretino.com

 www.acetificioaretino.com