Obtained from the reduction and thickening of Balsamic vinegar of Modena, creaming it, at the end boiling, with finely minced chestnuts. Left to settle in drums for several months, in order to exalt the typical sweet taste of chestnuts, it is then thickened and made creamy.
The Balsamic Cream with chestnuts can be combined with typical mountaineer dishes such as toasted polenta with parsley mushrooms or with game. If combined to first courses it gives a touch of class to dishes, such as for example tagliatelle with gorgonzola. It is also pleasant on cakes like apple strudel or with chocolate cakes.