Balsamic Vinegar of Modena protagonist
among young people in Germany and USA:
a healty and natural choice
According to a recent study
by the Consortium Balsamic
Vinegar of Modena, that
has involved people coming from Germany and
USA, the profile of the
consumer of Balsamic
Vinegar of Modena is well
defined.
Interviewed people, with an age between 25 and
55 years, result with common characteristics:
they are curious about food world and particular tastes, they look for taste even in the fastest
occasions (lunches at job or the food “on the
go”) or the salads, the dish of vegetables and
"depurative diets"; and they are experienced and
skilled in the kitchen or such considered in
friends opinions.
They are also people that love to experiment,
learning new recipes and modifying them to their
liking and comparing with different culinary tradition.
From the lifestyle and from
the approach to food of interviewed people, it is
possible therefore to
define some common
choices: as the attention to healthy
products, to fitness, and to the
importance to vary
food as often as
possible, the choice
of fresh and less
calories (it is impossible to define "healthy
eating" if we don't' think
about "eating well").
The majority of interviewed has
also underlined the importance to prepare and to
choose the foods that is
savoury but in a healthier way thanks to the use
of spice and seasonings,
way of cooking that exalt
the tastes, the combination
of ingredients with particular characteristics.
The different tendencies are in accord with the
most general attention to the origin and the quality of foods and to the preference for short supply
chain products and to certified biological origin.
The image spontaneously associated to the Balsamic Vinegar of Modena reveals some stereotypical pictures of the country and the Italian province
and an ideal of "well living" linked to holidays and
Mediterranean countries.
The result of this interesting study is therefore a
further goad for Aceto Balsamico del
Duca to keep on proposing a high
quality Balsamic Vinegar, obtained by Italian certified
raw materials, sometimes exquisitely local
as "Solo Modena"
and certified organic.
The passion and
the experience set
in every phase of
the
production,
countersign
the
family Grosoli and
allow them to propose
always a Balsamic Vinegar of Modena "Al vertice
del sapore".
SUMMER FANCY FOOD
From 26th to 28th June 2016 Aceto Balsamico
del Duca took part to the 62° edition of Summer
Fancy Food Show in New York, the most important Exhibition of food sector in USA.
A special thank to the many visitors have visited
our stand for celebrating with us the 125 anniversary of the foundation of the Company and for
sharing all "del Duca" novelties.
FIERA DI SAN GIOVANNI
From 23rd to 26th June 2016 the streets of Spilamberto became the frame of 146° edition of the
"Fair of St. Giovanni", with a rich plan of events,
concerts, shows and exhibitions focused on typical products. The "Consorteria" of Traditional
Balsamic Vinegar of Modena has assigned even
this year the "Palio of St. Giovanni" to the best
Traditional Balsamic Vinegar of Modena of family
production. Aceto Balsamico del Duca sponsored
the event even for this edition, underlined the
strong link with the territory and its traditions.
ABASTUR
Mexico City from 30th August to 2nd September
For the first time we’ll take part to Abastur, in collaboration
with our Importer.
The Exhibition is actually recognized as the best fair in the
whole Latin America for restoration, hotel and HORECA.
FARETE
Aceto Balsamico del Duca will participate to 5° edition of
"FARETE", a two-days event promoted and organized by Unindustria Bologna, on Monday 5th and Tuesday 6th September at
Pavilions 15 and 18 of Bologna Fiere.
ACETAIE APERTE - Sunday 2nd October 2016
Come to visit our company, from 10,00 to 18,00, and learn
everything about Balsamico production phases directly at the
“Acetaia del Duca”. Many events even for children.
Big groups and foreign groups please book on
[email protected]
SIAL PARIGI - 16-20 October 2016
The most important and glamour Exhibition will return to Paris
for showing all new trends of world food.
Let visit us at stand 1 F029—Pavilion 1.
The extraordinary versatility
of the Balsamic Vinegar of
Modena inspires the creation
of new recipes and the search
of original approaches with
products of the culinary traditions of the whole world.
This month we are pleased to suggest you an interesting variation to a classic Greek recipe:
EASY
30 min
3 tomatoes
150 g feta cheese
1 cucumber
black olives
1 red onion
2 zucchini
green salad
salt
Extra-virgin Olive oil
Balsamic Vinegar of Modena
An ancient family recipe, hidden between old
memories and dusty papers of an attic, becomes
‘“dal 1891” BIO. It is the result of a meticulous
selection of organic grapes and the particular
cooking of musts left to mature in precious oak
barrels. It is dense and velvet; its delicate bouquet
and full-bodied structure are harmoniously balanced. It is suggested to use raw and it is proposed in a fine 250 ml bottle furnished with a
parchment that describes the history of this special recipe.
The offer is enriched with a fine box with a jar of
organic fig jam with Balsamic Vinegar of Modena
and a useful recipe booklet.
Pour few Extra-virgin Olive Oil in a frying pan
and cook the zucchini once well cut. Add salt and
pepper, then wash the lettuce and the tomatoes
and dry them well. Peel the cucumber and cut it
in small cubes. Cut slightly the red onion.
Then, put all ingredients in a large dish included
the black olives and the feta cheese cut in small
cubes. Season all with salt, Balsamic Vinegar of
Modena and Extra-virgin Olive Oil. Mix well and
serve.
BALSAMICO DEL DUCA NEWS
Redazione: Marketing Aceto Balsamico del Duca | Fotografie: archivio Aceto Balsamico del Duca
www.acetobalsamicodelduca.it | [email protected]