Brioche, Chicken Livers and Balsamic Vinegar of Modena
Chef Ambassador Alessio Da Prato, Tuscan Chef, has prepared a new recipe with Balsamic Vinegar: Toasted brioche bread with chicken livers, caramelized onions and Balsamic Vinegar of Modena PGI “Ciliegio” by Acetaia Sereni
The tasting of the future will be of Balsamic Vinegar, according to “The Players, wherever there is style”
Surprising, never banal, rich in beauty and history, and capable of saving your driving license: the tasting of Balsamic Vinegar. The new chapter of tastings for connoisseurs at Acetaia Sereni
Serenissimo in anfora is Platinum WineHunter Award 2024
On the 9th of November 2024 the winners of The WineHunter Award Platinum 2024 were awarded at the Merano WineFestival. Among them, Acetaia Sereni with “Serenissimo in Anfora”. This recognition, among the most coveted in the sector, celebrates wines, gastronomic specialties, spirits and beers that represent Italian and international excellence for quality, harmony and respect for the raw material.
Sereni A.I. Arte Italiana
Sereni A.I. is the latest product born from the creativity and craftsmanship of the Sereni family, a special condiment, which is a hymn to Italian Art, in clear opposition to the current trend, which focuses so much on the capabilities of Artificial Intelligence. Even the container is unique and original.
The variables for the quality of a Balsamic Vinegar of Modena
Francesco Sereni opens up new perspectives for establishing the quality of Traditional Balsamic Vinegar of Modena. Not only aging, but many other very important factors, which could give a new boost to curiosity towards this centuries-old product!
Epocale 20th century
After more than a year of tasting and balancing and after almost a century of artisanal work, the Sereni family has made a dream come true: the birth of a condiment of excellence, a true “Food Jewel”, created without compromise, for share an exceptional and unmistakable flavor with dear friends and esteemed customers. An “epochal” undertaking.
