System and quality
Fairs and Events
Where we are
Touring Club Acetificio Mengazzoli
Products Classic Collection
Single-Wine Vinegar "Vitae"
Flavoured Wine Vinegar
Balsamic vinegar of Modena I.G.P.
Balsamic vinegar of Modena D.O.P.
Apple Vinegar, Amea
Balsamic Vinegar Cream
Bruno Held 180g
perle di balsamico
Vinegar zest parpaccio
Products Catalogue GDO
La Madre dell'Aceto
Balsamic Vinegar Creams
Ingredients for 4 people
12 slices of loins of pork
2 punches of fresh spinach
speck cut in thin slices
wine vinegar with Chardonnay I.G.T. Terre di Chieti
Cover the loins between two layers of films and beat.
Prepare two small omelettes with one egg, a pinch of Parmesan cheese, salt, pepper, cook with some butter with an anti-adherent pan, very thin.
Boil the spinach in salted water for a dozen of minutes and then brown with oil, garlic and a pinch of salt.
Stuff the meat with the omelette, spinaches and at will some slices of speck, close with tooth sticks, powder with some flour, let brown in a pan with lot of clarified butter and add some single wine vinegar produced with Chardonnay I.G.T. Terre di Chieti.
Let cook for about 15 minutes adding some other single wine vinegar produced with Chardonnay I.G.T. Terre di Chieti.
Wild boar at the Tuscany mode
Duck with green pepper
Single wine vinegar Chardonnay I.G.T. Terre di Chieti
Single wine vinegar produced with Chardonnay wine - 500ml
Copyright © 2002-2019 Acetificio Mengazzoli S.n.c.
Via Costituzione n. 41/43 - 46010 Levata di Curtatone (MN) - Italy
Via Manuzio Aldo il Vecchio n. 12 - 41037 Mirandola (Modena) - Italy
. By continuing to use this website, you consent to our use of these cookies.