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Reggio Emilia is a province of the Emilia Romagna, rich of inimitable typical products. Beginning from the wines to reach the cheeses, or

from the meats to the vinegar, it is one of the countries more visited to gastronomic purpose.

Today however, we will introduce one of the most difficult products to produce and from a really particular taste, we are speaking of the

Aceto Balsamico Tradizionale di Reggio Emilia DOP.

Like appetizer…

…Parmesan Cheese with

Aceto Balsamico Tradizionale.

With the rice…

Risotto with red chicory,

Lambrusco wine

And Aceto Balsamico.

ESCALOPE WITH ACETO BALSAMICO

DI REGGIO EMILIA

• Ingredients:

• 600 gr. of pork fillet, 50 gr. of butter, 3 olive oil spoonfuls, 1 handful of flour, meat broth, salt, pepper, 10 cl. of Aceto Balsamico Tradizionale di Modena (Modena vinegar).

• Making :

• Warm the olive oil and the butter in a pot. Cut the pork fillet into slices of 6-7 millimetres each, coat them with flour, and add as much salt and pepper as you like. Cook the escalopes on a medium flame for about 15 minutes, turning them up down on each side. Filter the oily liquid and pour the Aceto balsamico tradizionale on the escalopes. Complete the cooking on a low flame for another 5 minutes. Add some broth from time to time to prevent the sauce from drying up. Serve the dish pouring some drops of raw Aceto balsamico on the escalopes.

And for finish… like dessert!

Strawberries with Aceto Balsamico.