• 1.3 cups type “00” flour
  • 1 large egg
  • 2 tsp salt
  • 1 oz water
    • Filling:
    • 3/4 lb lean pork
    • 1 tsp leek
    • 1.5 oz Aceto Balsamico di Modena PGI
    • salt (as needed)
    • soy sauce (as needed)


Mix the flour with 1 egg, a pinch of salt and some water until the mixture becomes smooth and compact.

Chop the pork, chop and wilt the leek. Add the meat to the leek, the soy sauce and Aceto Balsamico di Modena PGI, add salt if necessary.

Flatten the dough until thin, cut it in squares, fill the squares with the meat and close them like ravioli.

Fry 3 wonton, steam 3 wonton, and oven-bake 3 wonton. Dress and decorate the dish with Aceto Balsamico di Modena PGI.




  • 3 eggs
  • 5 Tbs “00” flour
  • 5 Tbs corn flour
  • 5 oz butter
  • 1/2 cup brown sugar
  • 1 level tsp baking powder
  • 1/2 tsp nutmeg
  • 1 tsp powdered cinnamon
  • 1 tsp powdered ginger
  • 1 Tbs orange blossom water
  • 1 tsp Aceto Balsamico Tradizionale di Modena PDO
  • a pinch of salt


Pass the flours and baking powder through a fine sieve.

Whip the eggs with sugar until light and fluffy. Blend in the sieved flours and baking powder, nutmeg, powdered cinnamon, ginger, orange blossom water, the teaspoon of Aceto Balsamico Tradizionale di Modena PDO and the melted butter. Let rest in the fridge for at least one hour. Heat up the oven at 430°F.

Meanwhile, fill the molds and put in the oven for 4 minutes. Reduce the temperature down to 350°F and continue baking for another 4-5 minutes until the madeleines are golden.

Take the madeleines out of the oven, wait a few minutes to take them out of the molds. Best if served at room temperature.




  • 2 Tbs Traditional Balsamic Vinegar of Reggio Emilia
  • 1 pound salt cod fillets
  • 1/2 cup cup flour
  • 1/2 cup crushed green olives
  • 1/2 cup pitted black Taggiasca olives
  • 4 Tbs rinsed capers
  • 5 cloves of garlic
  • Fresh parsley and a pinch of oregano
  • 8.5 oz of extra virgin olive oil
  • salt and pepper to taste


Chop the salt cod into 1-inch squares and soak in water for 24 hours, changing the water frequently.

Pat dry and dip in the flour. Sauté with a crushed clove of garlic in the olive oil. Take off the heat and leave to cool.

Prepare a marinade in a large bowl with the oil, olives, capers, finely chopped parsley, chopped garlic, oregano and a Tbs of Traditional Balsamic Vinegar of Reggio Emilia.

Add the salt cod to the marinade and leave for 6-8 hours, turning it occasionally so all the cod takes on the flavor of the marinade.

Serve cold with some freshly ground pepper and the rest of the Traditional Balsamic Vinegar of Reggio Emilia




  • 1 lb cardoons, stalks only, peeled
  • juice of 4 lemons
  • Sale Marino di Trapani PGI
  • 1 lb bavette pasta
  • 4 Tbs extra virgin olive oil, plus more for drizzling
  • 6 garlic cloves, thinly sliced
  • 1 bunch of parsley
  • 1 tsp red pepper flakes
  • 1/4 cup toasted breadcrumbs
  • 1 cup grated Pecorino Romano PDO
  • freshly ground black pepper, to taste


In a large pot, combine the cardoons and lemon juice and cover with water. Bring to a boil and cook until the cardoons are tender and easily pierced with the tip of a paring knife, about 45 minutes. Drain the cardoons and allow to cool. Slice into matchsticks and set aside.

Bring 6 quarts of water to a boil and add 2 tablespoons of Sale Marino di Trapani PGI.

Cook bavette pasta al dente, about 10 minutes. Meanwhile, in a 12- to 14-inch sauté pan, heat the olive oil until almost smoking. Add the garlic and toast until light golden brown.

Add the cardoons and toss over high heat. Drain the pasta, reserving ó cup of the cooking water and add the pasta directly to the sauté pan. Toss over high heat to coat. Add some of the pasta water to ”loosen” the sauce as necessary. Add the parsley, chili flakes, breadcrumbs and season liberally with Sale Marino di Trapani PGI and pepper.

Divide the pasta evenly among four warmed pasta bowls, sprinkle with Pecorino Romano PDO and serve.




  • 3/4 lb rice
  • 2 shallots
  • 5 oz butter
  • 2 oz Parmigiano Reggiano PDO cheese
  • 1 cup dry white wine
  • pinch of Zafferano dell’Aquila PDO
  • beef or veal stock


Finely chop shallots and sautè in pan with 3.5 oz butter.

Add rice (if possible Carnaroli) and toast.

Add wine and let evaporate.

Gradually, add hot beef or veal stock stirring regularly until almost cooked.

With one minute to go, adjust salt and add saffron threads and powder.

Add remaining butter and grated Parmigiano Reggiano PDO cheese and mix well.