"Dove" by RSC MEdiagroup, Corriere della Sera, is the free time magazine, leader in the travel sector. Each issue leads to the discovery of unknown and interesting destinations, providing precious addresses for eating and sleeping at the best and at the best price and for making excellent purchases.
The theme relating to the Emilia Romagna region is, needless to say, “Stories of good food“! “Record flavors. Itineraries of taste among hills, ancient villages and castles”.
The Parmigiano Reggiano DOP cheese and the Balsamic Vinegar of Modena DOP compete for the primacy of undisputed gastronomic star of Emilia Romagna!
And on the front page, on the cover, stands out the image of a beef tartare with Balsamic mayonnaise mousse, onto which precious and dense drops of precious Traditional Balsamic Vinegar of Modena DOP fall from a small bottle!
A delicacy that comes directly from the inspiration of the Acetaia Sereni kitchen!
We are honored to represent the Emilian culinary culture in this iconic way, the union of raw materials of the highest quality, modernity and the very ancient tradition of the Traditional Balsamic Vinegar of Modena DOP, which has been carried on for 4 generations at Acetaia Sereni.
But not only tradition at Acetaia Sereni! Balsamic vinegar is also declined in always new and delicious ways!
In the 3-day journey, suggested by the journalist of “Dove Speciali”, among the places where it is worth sleeping, eating or shopping in Emilia Romagna, Acetaia Sereni is once again recommended, as a place not to be missed to buy Traditional Balsamic Vinegar of Modena PDO “Extravecchio”, but not only!
It is advisable to also try the White Balsamic, a sweet&sour condiment with a clear color and fruity aromas, made with the concentration of white grape must combined with wine vinegar, which does not alter the color of the dishes on which it is used. The most valuable version of Acetaia Sereni is aged for 3 years in ash barrels. It is excellent for marinades, raw or boiled vegetables, large salads.
Mediterranean sweet&sour White Balsamic, with an infusion of mint and rosemary from our gardens, to be used for marinades, vinaigrettes, on carpaccio of meat and fish, and even to prepare very modern cocktails;
The latest addition to the Sereni family, the Limonceto, where a fresh note of lemon blends with the sweetness of the white grape must and the acidity of the wine vinegar, creating an excellent substitute for the classic citronette, to give dishes a original citrus and innovative note.
Finally, if you pass by Acetaia Sereni, always on the advice of “Dove Speciali”, you cannot miss the Mieleaceto, which today we call Nettare! As the name suggests, it is a completely natural product that combines acacia honey and Balsamic Vinegar of Modena PGI aged. With a dark brown color, on the palate the sweetness of honey meets the sourness of Balsamic, which forms a perfect blend for cheeses, but also suitable on risottos, fresh fruit salad, pancakes and ice cream!
Are you interested in tasting these products?
Come to visit us, book your favourite tour and taste our Traditional Balsamic Vinegar of Modena PDO, our Balsamic Vinegar of Modena PGI and our wide range of Condiments.
