We asked Alessandra Medici to suggest some dishes or ingredients to pair with Traditional Balsamic Vinegar from Reggio Emilia, ones that best bring out the flavours and properties of this one-of-a-kind condiment.
Her suggestions are surprising and leave space for unexpected taste pairings:
Traditional Balsamic Vinegar from Reggio Emilia, aged 12 years, is perfect with Culaccia a typical cold cut from the Parma region, similar to culatello, but instead of being wrapped it’s actually covered with pork rind and lard.
Traditional Balsamic Vinegar from Reggio Emilia, aged 25 years, on fish, like a baked sea bream or sea bass.
Traditional Balsamic Vinegar from Reggio Emilia, aged 30 years, drizzled onto dark chocolate, with 70% cocoa content.
Many chefs looking to diversify their income streams during the pandemic turned to consumer packaged goods as a way of getting their products and brand out there. But where does one start? Chef and CPG convert Kiki Aranita explores the detail of retail.
Our new five-part video series, 'The Secrets of Fine Dining', brings you incredible tips and tricks, straight from the chef’s kitchen, to level up your fine-dining cooking techniques and plating skills. Take a look.
It's pumpkin season again, but how can you elevate your pumpkin cooking skills this year? Kiki Aranita has some simple but delicious suggestions for everybody's favourite winter squash, including step-by-step recipes. Take a look.