< PRODUCTS
bellei

- Acetaia Bellei

Bellei Balsamic Vinegar of Modena P.G.I.

Bordeaux label - vinegar of low density.
White label - vinegar of low-medium density.
Black label - dense vinegar, aged in oak barrels for over 3 years.

DOWNLOAD PRODUCT DETAILS ASK INFORMATIONS
Recipes < ALL RECIPES
penne-rucola-prosciutto-120521112202

Penne with rocket and Parma ham

GO >
penne-rucola-prosciutto-120521112202
Penne with rocket and Parma ham
INGREDIENTS

400 g Penne Rigate
8 slices of Prosciutto Parma Ham
2 spoons of extra virgin olive oil
2 spoons of balsamic vinegar Modena
100 g rocket
salt and pepper

Dish preparation

Put the Prosciutto Parma ham in the heated grill for 3-4 minutes to have it crispy, take out the grill
and leave apart to cool. Cook the pasta in boiling salted water, drain when ready.
Add the olive oil, the balsamic vinegar, the rocket, salt and pepper.
Serve into single plates / bowls adding crispy prosciutto cutted into pieces on top.
Add parmesan cheese if wished.

Verdenero

Cocktail Verdenero GreenBlack

GO >
Verdenero
Cocktail Verdenero GreenBlack
INGREDIENTS

50 G CELERY STALK
6 CL BALAMIC VINEGAR
SOME GROUND OF GREEN PEPPER

Dish preparation

Pour the Vermouth in a chilled old fashioned filled with ice, add balsamic vinegar and green pepper. Mix with a stirrer and pour into glass. Add celery stalk as decoration.

Involtini proscitto.balsamico

Involtini ham and balsamic vinegar

GO >
Involtini proscitto.balsamico
Involtini ham and balsamic vinegar
INGREDIENTS

100 g Cooked ham
100 g Cream cheese
Rocket herb
250 ml balsamic vinegar cream

Dish preparation

Mix the cream cheese In a bowlwith some cutted leaves of rocket. Put the mixed cream in each slice of ham, roll them and put into a plate
where you lay some leaves of rocket. Pour the balsamic cream on top for decoration.

filetto all'ABTM

Beef Fillet with balsamic

GO >
filetto all'ABTM
Beef Fillet with balsamic
INGREDIENTS

4 beef fillets of 250g each
50 ml balsamic vinegar of Modena
flour
salt
pepper

Dish preparation

Pour the extra virgin olive oil in anti stick pan. Flour the fillets in both sides and put in pan with heated oil.
Brase the meat well in order to the create crust around to preserve the integrity of the inner fillet.
When fillets are cooked enough, add salt, pepper and balsamic vinegar and leave it evaporate.
Serve the fillets in single plates with the sauce versata sopra ancora calda.

gelato e fragole all'aceto balsamico

Ice Cream ,strawberry,balsamic

GO >
gelato e fragole all'aceto balsamico
Ice Cream ,strawberry,balsamic
Classic balsamic delicous dessert
INGREDIENTS

Ice Cream
Strawberries
Balsamic Vinegar

Dish preparation

Wash the strawberries and cut in two slices, put ice cream on the plate, add the strawaberry
and pour the balsamic on top.