Learn how to make a delicious balsamic vinegar sauce



2 salted anchovies

1 strip of fresh pepper

1 handful of capers

1 bunch of parsley

Oil, salt

Traditional Balsamic Vinegar as required


Wash the two anchovies under running water, debone them, dry them on kitchen paper and place them on a chopping board together with the strip of fresh pepper, the parsley and the capers.

Chop everything finely ideally using a mezzaluna, then dress with oil, salt and pepper and Traditional Balsamic Vinegar.

This mildly piquant sauce is excellent served with boiled meat and is so simple to make: it can be kept in a glass container in the fridge for two or three days.



2 large carrots

300 g. of celery

300 g, of French beans

2 glasses of wine vinegar

1 glass of olive oil

200 g. of small baby onions

1 yellow pepper

2 tablespoons of Traditional Balsamic Vinegar


Dice the carrots into smallish cubes and boil them in the oil and wine vinegar together with the celery, chopped to approximately the same size as the carrots.

Bring to the boil and simmer over a low heat with the lid on for around 15 minutes. Then add the chopped French beans and the whole baby onions.

Boil again for around 3 minutes and then remove from the heat.

Allow the sauce to cool in a glass or china bowl. The cooking juices should have evaporated almost completely. Now add the Traditional Balsamic Vinegar and serve with boiled meat.

The sauce can be kept in the refrigerator in a glass jar for a few days.

This is another of many sauces which are traditionally served in this part of the country to accompany boiled meat: it is what you might call a culinary classic and is part of an oral tradition of recipes handed down through the generations from mother to daughter.



1 brunch of parsley

100 g. of pickled pepper

100 g. of pickled onions

50 g. of pickled capers

2 hard-boiled eggs

4 tablespoons of breadcrumbs

Traditional Balsamic Vinegar to soak the bread


Chop the parsley using a mezzaluna. Roughly chop the hard-boiled eggs and pickled vegetables.

Place the chopped ingredients in a bowl and add the breadcrumbs soaked with Traditional Balsamic Vinegar: mix and dress with good olive oil. Season with salt and pepper.

This is a wonderful sauce: a little piquant, but absolutely delicious and perfect for livening up a slice of griddled or pan-fried meat. It can be kept in the refrigerator in a glass jar for two or three days, no longer.



90 g. of olive oil

2 tablespoons of Traditional Balsamic Vinegar

Salt and pepper as required


Emulsify the ingredients. You will end up with a perfect balsamic vinegar dressing for salads as well as raw and griddled vegetables.

It can be also used as a balsamic vinegar marinade for raw meat or fish based dishes such as carpaccio.

To perfectly emulsify the ingredients without too much hard work, put them in a glass jar and shake vigorously at length. Some chefs add ½ tablespoon of sugar and a teaspoon of Dijon mustard to the vinaigrette.

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