Chef Ambassador of the day: Simone Ollari
From Modena’s deep-rooted tradition to contemporary fine dining, Acetaia Sereni’s Balsamic Vinegar of Modena expresses versatility, character, and identity. Far more than a simple condiment for salads, it is an ingredient capable of surprising with its aromatic depth, rich texture, and endless pairing possibilities.
This is what our Chef Ambassadors demonstrate every day. These talented professionals have embraced Acetaia Sereni products as part of their personal culinary language, transforming them into symbols of excellence, authenticity, and creative expression.
The strength of a great ingredient lies in its ability to go beyond what’s expected. That’s exactly what happens with Acetaia Sereni. For generations, the family has preserved Modena’s culture and craftmanship, bringing quality and passion to the table of those who value true flavours.
Alongside its classic products, Acetaia Sereni has developed a collection of sweet-and-sour condiments and gourmet specialties that reflect its ability to innovate while remaining true to its Modenese roots. This philosophy has won over its Chef Ambassadors, who choose Sereni products not only for their prestige but also for their extraordinary versatility in the kitchen, from appetizers to desserts, from raw seafood to slow-braised meats. Balsamic vinegar thus becomes a signature ingredient, capable of telling a story of family and territory through the voice and creations of those who use it every day.
A shared vision of autenthicity: a culinary journey driven by research and creativity
To express this philosophy through his cuisine is today Chef Ambassador Simone Ollari, who interprets Balsamic Vinegar in his dishes as an element of research, balance, and enhancement of the territory.
“My journey,” Ollari states, “began as a wine bar with a kitchen and later evolved into my current restaurant Simone – Wine, Food, Research in Pilastro (Parma), a definition that reflects the importance of study and in-depth exploration behind my work, both in the fields of wine and gastronomy.”
The name reflects the core philosophy of his work: continuous study, exploration, and a constant pursuit of knowledge across both gastronomy and the world of wine.
Today, the restaurant is defined by a highly personal and immersive dining experience. Guests are offered a tasting menu entirely shaped by the chef’s creativity, which evolves continuously according to seasonality, availability of ingredients, and inspiration. Each service is designed as a culinary journey, where guests are invited to trust the chef and experience a sequence of dishes enhanced by carefully selected wine pairings. Ollari describes his approach to cuisine as something that goes beyond economic value, considering it a true form of artistic expression.
Enhancing local excellence and sustainability
A key mission of Simone – Wine, Food, Research (and above all for Chef Simone Ollari), is the promotion of sustainable growth through the valorisation of high-quality local products. The restaurant actively works to introduce guests to authentic regional excellences, with particular attention to Traditional Balsamic Vinegar of Modena.
Through his work, Ollari emphasizes the importance of educating consumers on the difference between industrial products and artisanal productions, which are defined by time, patience, and tradition.
The encounter with Acetaia Sereni
Ollari first encountered Traditional Balsamic Vinegar of Modena as a product he personally purchased and deeply appreciated. This initial interest later led, through mutual connections, to meeting Francesco Sereni and visiting the estate.
From the very beginning, Ollari recognized a strong alignment in values, particularly regarding authenticity, territory, and product identity. This connection marked the beginning of a collaboration with Acetaia Sereni.
The partnership is rooted in mutual respect and in a shared vision of innovation that remains deeply connected to local tradition. Acetaia Sereni distinguishes itself through a broad and innovative product range, combined with a strong commitment to research, professionalism, and territorial identity.
For the restaurant sector, the company represents a premium reference point, offering distinctive products such as Mioaceto®, Serenissimo, and other specialties that stand apart from standard market offerings, delivering complexity, depth, and authenticity.
Chef Simone Ollari presents
Poulet de Bresse, mixed greens and Serenissimo in Amphora
A refined interpretation of street food: Poulet de Bresse chicken wings are cooked until the skin becomes crisp and golden, then served on a bed of fresh mixed greens. The dish is elevated by a mayonnaise enriched with Acetaia Sereni’s Serenissimo in Amphora, an innovative creation made exclusively from fermented grape must sourced from the Alta Modena® vineyards and aged in amphorae without the use of wood or flavorings. A final drizzle of the same Serenissimo in Amphora adds brightness, contrast, and a distinctive signature touch, bringing freshness and depth to the dish.
Brioche bread, foie gras and caramelized onion with Mioaceto® Argento
Traditional toasted brioche is paired with sweet French onions slowly stewed with Saba and Mioaceto®, enhancing their natural sweetness while adding structure and complexity. It is served alongside foie gras that has been marinated and cooked at low temperature. The dish appears simple, yet its authenticity lies in the meticulous preparation of each individual component, all developed through careful study and research to highlight the quality of the ingredients. To finish, a drizzle of Mioaceto® Argento is added just before serving, bringing elegance and roundness while echoing its mature notes of dried fruit and plum preserve. The result is remarkable aromatic depth and balance.
"Norini" pasta with Parmigiano Reggiano PDO cream in three ages
Inspired by the Emilian tradition of tortellini, Norini are a contemporary reinterpretation made without pork. The filling combines veal and chicken, creating a delicate yet flavorful profile. The pasta is finished with rich cream from naturally risen milk and a Parmigiano Reggiano cream made from three different aging periods, 24, 48, and 100 months, without added salt, allowing the cheese itself to define the dish’s balance and savory character. Aromatic notes of clove and nutmeg complete the flavor profile. The finishing touch is a veil of Traditional Balsamic Vinegar of Modena PDO “Extravecchio.” Its silky texture and extraordinary aromatic complexity transform every drop into a unique experience, capable of elevating and completing even the simplest dishes with elegance and refinement.
In the press
Want to learn more? Read the article about our Chef Ambassador featured in Italia a Tavola Magazine!
