Today's Chef Ambassador: Raffaele Simeoli
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.
Acetaia Sereni’s Balsamic Vinegar is born in the hills of AltaModena®, in a place where time and patience are part of the recipe. Here, the Sereni family carries on a tradition built on carefully selected grapes, fine woods, authenticity, and daily passion, giving life to products that are balanced, complex, and truly distinctive.
This identity, shaped by the territory, its aromas, and artisanal expertise, has captivated the Chef Ambassadors of Acetaia Sereni. They do not choose Sereni’s Balsamic Vinegar as a simple finishing touch, but as an ingredient capable of transforming a dish, of telling a story.
Each chef brings their own vision to the product: some enhance its soft notes in a reduction for meats, others play with its freshness in desserts or marinades. In every case, the result is the same: Sereni’s Balsamic Vinegar becomes a language, an expression of style, and a bridge between tradition, creativity, and innovation.
Balsamic Vinegar is time trasformed into a flavor, a reminder that true quality is born from patience and passion.
Raffaele Simeoli
I've always carried between me the pull of two worlds, Naples and Sestola, and that contrast has shaped the way I cook.
Born in Naples but raised among the mountains of the Modenese Apennines, his life and his cuisine have always lived in balance: the sea and the mountains. His first encounter with the kitchen came very early, as a teenager, when he started working as a dishwasher in a hotel in the Apennines.
It wasn't out of necessity, I was just curious. I loved the aromas, the energy [...] I felt that was exactly where I belonged.
From that first spark, Raffaele never stepped away from the culinary world, moving from traditional “trattorie” to Michelin-starred restaurants, slowly carving out a style that is unmistakably his. He discovered Acetaia Sereni almost by coincidence, through a friend who introduced him to Francesco Sereni.
I immediately felt that Balsamic Vinegar wasn't just a simple dressing, it was a universe of tradition and dedication. Visiting the acetaia felt almost sacred: every barrel seemed to hold its own story. What fascinated me the most wasn't just the complexity of the production, but its elegance. Acetaia Sernei's Balsamic Vinegar has an authenticity that never overwhelms. It's exactly how I create my dishes: harmonious, balanced, and respectful.
Chef Raffaele Simeoli's Creations
Raw trout with lemongrass, ginger, and lime
Born partly as a playful experiment and partly from intuition, this dish reflects the chef’s essence: balance, freshness, and creativity. The trout, marinated with lemongrass, ginger, and lime, meets Acetaia Sereni’s Balsamic Vinegar of Modena PGI “White Label”, which adds roundness and depth. The contrast between the citrus acidity and the sweetness of the vinegar creates a combination of flavors that is light yet intense.
Chestnut cream with trout and puffed polenta chips
The chestnut cream infused with trout, paired with puffed polenta chips, enriches the dish with warm, comforting notes. The use of Mioaceto® Sigillo Oro adds depth and a round finish, with subtle hints of wood and dried fruits. “It’s a dish that speaks of my homeland: simple ingredients, yet full of soul.”
Christmas Eve Receipe Idea:
Red Mullet with Foie Gras Sauce, Zucchini, and Traditional Balsamic Vinegar of Modena
The red mullet, delicate and flavorful, rests on a smooth foie gras sauce that enhances its tenderness, while crisp zucchini add freshness and a pleasant contrast in texture. A drizzle of Traditional Balsamic Vinegar of Modena D.O.P. “Affinato” from Acetaia Sereni transforms the dish, giving it depth and harmony: its sweet and complex notes wrap around the fish and sauce, enhancing every flavor without overpowering them, creating a unique and elegant tasting experience.
Discover the world of Acetaia Sereni Traditional Balsamic Vinegar PDO
Explore our three unique varieties: “Affinato”, “Attilio”, and “Extravecchio”, each carefully aged in fine woods to develop its own character. With their distinct flavors and aromas thanks to the different agings, they offer endless possibilities for pairing with both sweet and savory dishes. Experience the richness of tradition and elevate every meal with the perfect balsamic touch.
In the press
Want to learn more? Read the article about our Chef Ambassador featured in Italia a Tavola Magazine!
