Chef Ambassador of the day: Sebastiano Randieri
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 timeless classics, Acetaia Sereni has created a collection of sweet and sour condiments and gourmet specialities that embody innovation while staying true to Modenese roots. This forward-looking mindset is what impressed our Chef Ambassadors – professionals who choose Sereni’s Balsamic Vinegar not just for its prestige, but for its remarkable versatility: from appetizers to desserts, from raw seafood to braised meats.
Here, Balsamic Vinegar becomes an element of identity, a way to tell a story of family, territory, and creativity through the hands and dishes of those who use it every day.
Sebastiano Randieri
I was born in Syracuse, Sicily, that’s where the roots of my passion lie. The essence of my cuisine is inevitably connected to the land. I always try to keep that bond alive in my dishes, along with constant research for acidity, which to me means freshness [...] Before I got to know Acetaia Sereni, I already knew vinegar.
I wanted to understand what this region and this territory could offer me.
The flavor I seek the most in my dishes is acidity, which for me is a synonym of freshness. Acidity is what awakens the flavors and makes my dishes balanced, fresh, and vibrant.
When he moved to the Modena area, curiosity led him to discover Acetaia Sereni, the chef felt a strong desire to learn more about both their products and their philosophy. That first encounter sparked his curiosity, prompting him to explore the world behind the simple bottles: the craftsmanship, the family values, and the passion that define Acetaia Sereni and its Balsamic Vinegars.
Not long after, the Sereni family visited the restaurant where Sebastiano was working at the time. That second meeting, allowed them to connect on a deeper level, not only as professionals, but as people who share the same sensibility and love for bright, balanced acidity and raw material research. For Sebastiano, acidity is a signature element of his cuisine; for Francesco Sereni, it is the soul of his vinegar-making tradition.
Chef Sebastiano Randieri's Creations
Crème Brûlée | Asparagus | Vegetables
A silky asparagus cream with raw asparagus shavings, seasonal sprouts, and Mioaceto® Sigillo Oro. Its rich, persistent character adds toasted, nutty undertones that harmonize beautifully with the vegetables’ freshness: a refined balance between delicacy and complexity.
Courtyard Guinea Fowl | Potatoes | Rosemary
Guinea fowl breast glazed with Nettare, served with roasted potatoes scented with smoked rosemary. Nettare, obtained from Balsamic Vinegar of Modena PGI and honey, gives a natural, delicate sweet-and-sour flavor that balances perfectly with the dish.
Oyster | Sour Cream | Green Apple
An oyster on sour cream, with shallots marinated in Agrodolce Rosé, wrapped in a green apple cream and finished with Balsamic Vinegar Pearls. The Agrodolce Rosé brings gentle fruit notes, while the pearls “burst”.
Bottoni | Parmigiano | Ragout
Fresh pasta buttons filled with Parmigiano Reggiano P.D.O., served with rustic ragout and Sereni AI Balsamic Condiment. Its mature acidity and smooth texture give depth and roundness to the dish, adding warmth and subtle spice. This is a perfect final accent for rich fillings and sauces.
Plin | Fresh Zucchini | Red Prawn
Plin stuffed with zucchini and red prawn marinated with Limonceto®, which is a white balsamic obtained by infusing Sorrento lemon peels. The vinegar’s acidic note blends with the sweetness of the must, while the lemon’s citrus character elegantly enhances fish dishes and raw preparations.
Bring Sereni’s flavors to your kitchen: discover our products in the shop.
Step into the world of Sereni and explore our full range of products: from traditional balsamics to innovative condiments. Visit our shop and let the taste of Modena inspire your cooking every day.
In the press
Want to learn more? Read the article about our Chef Ambassador featured in Italia a Tavola Magazine!
