Creativity, imagination, and quality: these are the ingredients necessary to determine the success of a project. Three qualities emerged from the collaboration between All about Italy and Aceto Balsamico di Modena.
Guided by the common interest of promoting Italian gastronomy and its history they joined forces in New York for the first edition of the “Original Balsamic Week” from November 1st to 7th, 2021. This event involved 22 of the best Italian and international restaurants in New York, which were entrusted with the creation of innovative recipes inspired by a key ingredient: Aceto Balsamico di Modena.
The format was a true competition: the selected restaurants presented exclusive recipes in which Aceto Balsamico was highlighted in creative ways; a way to show how the tradition embodied by the Italian product can coexist with innovation and even inspire it. With starters, first courses and main courses, the chefs showcased their flair for delighting customers and promoting the delicate, unique taste of one of the signature products of made in Italy.
The restaurants that accepted the recipe challenge were:
ALIDORO
Prosciutto with burrata and Aceto Balsamico di Modena on toasted focaccia flatbread
Recipe by Chef Jon Streep
AMPIA
Risotto with simmered carnaroli acquarello rice, caramelized shallot, Aceto Balsamico di Modena and shaved red with Parmigiano Reggiano cheese
Recipe by Chef Massimo Carbone
ANTICA PESA
Ricotta and Parmigiano Reggiano Ravioli, Aceto Balsamico di Modena, Parmigiano Reggiano Vacche Rosse foam, Herb Roasted Bone Marrow
Recipe by Chef Mauro Campanale
BABBO
Ricotta and butternut squash cappellacci with smoked butter, sage, Amaretti cookies and Aceto Balsamico di Modena
Recipe by Executive Chef Youjin Jung
BELLA BLU
Pan-seared Sea Scallops with seasonal mushrooms and a reduction of Aceto Balsamico di Modena
Recipe by Chef Luis Lema
BENNO
Ravioli filled with beef daube, ricotta cheese, swiss chard and Aceto Balsamico di Modena
Recipe by Chef Jonathan Benno
**ETCETERA ETCETERA
** Creamed risotto with prosciutto and Aceto Balsamico di Modena
Recipe by Chef Marco Hernandez
FORNINO GREENPOINT & TIMEOUT MARKET
Burrata & delicata squash, sesame and pomegranate seeds, honey & Aceto Balsamico di Modena
Arugula salad with radicchio, avocado, goat cheese, balsamic vinaigrette
Pizza with gorgonzola dolce & bresaola, fior di latte, purple potato chips, herbs & Aceto Balsamico di Modena
Recipes by Chef Luis Lema
IL FIORISTA
Rosemary lavender ice cream with citrus sorbet and Aceto Balsamico di Modena reduction
Recipe by Chef Rae Kramer
KESTE’
Pizza Modenese with crema, dry figs, gorgonzola, and crecenza cheese, with Prosciutto di Parma and Aceto Balsamico di Modena.
Fresh Salad with baby arugula, Parmigiano Reggiano, cherry tomatoes, and Aceto Balsamico di Modena
Recipe by Chef Roberto Caporuscio
MICHAEL’S
Korean Fried Chicken with Aceto Balsamico di Modena and sesame
Recipe by Chef Kyung Up Kim
MORSO
Grilled scallops wrapped with pancetta over mushrooms, drizzled with Aceto Balsamico di Modena
Recipe by Chef Pino Luongo
NONNA BEPPA
Risotto all’Aceto Balsamico di Modena
Recipe by Chef Giancarlo Cacciatori
OSTERIA BROOKLYN
Figs and Imported Smoked Prosciutto with Stracchino Cheese, Aceto Balsamico di Modena, Mache’
Recipe by Chef Raffaele Solinas
PASTA BY HUDSON AND PERRY CLUB PASTA BY HUDSON
White pizza with arugula and endive salad, cherry tomatoes, fresh creamy burrata, finished with Aceto Balsamico di Modena, Maldon Sea salt and fresh herbs
Ricotta salata caprese with cherry tomatoes, shaved ricotta salata, white onions finished with Aceto Balsamico di Modena and Maldon Sea salt, and their signature thin crust pizza with a five-cheese blend.
Recipes by Chef Brandon Fay
PISILLO
Sesame Panino with Prosciutto di Parma 24 months, Mozzarella di Bufala Campana DOP, artichokes with a special marinade, arugula and Aceto Balsamico di Modena
Recipe by Chef Carmelo Pisillo Nazzaro
PIZZARTE
Salad with burrata cheese, tomatoes, watermelon, and Aceto Balsamico di Modena
Recipe by Chef Gerardo Degabriel
RISOTTERIA MELOTTI
Risotto with pumpkin, ricotta cheese and Aceto Balsamico di Modena, and a taste of Aceto Balsamico di Modena with their home-made rice focaccia
Recipes by Chef Mauricio Molina
SONG’ E NAPULE
Pizza Sushi Napoletano with Tuna from Cetara (Armatore), Stracciatella (Latteria Sorrentino), Olio Extravergine siciliano rollo, pomodorini dry (Azienda Carbone) and reduction of Aceto Balsamico di Modena
Recipe by Chef Ciro Iovine
VICEVERSA
Risotto with prosciutto and Aceto Balsamico di Modena
Recipe by Chef Stefano Terzi
All about Italy announced the ranking of the chefs of the restaurants who participated in the initiative.
The ranking is the result of an average of two different votes: the first one entrusted to the contest held on All about Italy’s Instagram account (@allaboutitaly_mag), selecting the 3 restaurants that obtained the highest number of likes during the Original Balsamic Week (until midnight on November 7th, 2021); the second one engaged a selection of influencers, who were invited to dine in the participating restaurants. They expressed their opinion on the dishes offered in the various locations and gave them a grade from 1 to 5 in three categories (taste, serving, and originality).
The average of the two votes, with an incidence of 20% (social) and 80% (influencer), defined the awarding of the following participants:
- NONNA BEPPA – Chef Giancarlo Cacciatori
- ANTICA PESA – Chef Mauro Campanale
- VICEVERSA – Stefano Terzi
The prize, a special supply of Aceto Balsamico di Modena, will be awarded soon.