Indipendently of fact a recipe has as basic compèonent or as main ingredient the Balsamico, it must be clarified that for own natural features of this vinagre, it could be used mainly as condiment, even as noble condiment, and then its use is truly wide and versatile. Often it is used as additional flavour for recipes , already prepared , with knowledge that it will be a decisive ingredient to decree a certain success.

The Aceto Balsamico can be used not only on common salade, but on every food as for instance meat, fish, fresh or cooked vegetables, the Parmiggiano Reggiano or the Grana Padano, all cheeses, from soft cheeses to seasoned ones, sliced ham, trotter stuffed, boiled potatoes, ice creams, strawberries and more, on condition that you let cook your fantasy in kitchen

Remove the bones from teo saddles of rabbit to get 4 fillets. Crush the bones and make a light gravy in a fryng pan with some chopped carrot, half an onion and some olive oil. Once this is well done, add some broth and leave to boil for about one hour until it the liquid has almost boiled off. Fry the rabbit fillets in a pan with a little butter and leave to cool. Strain the gravy and heat, adding halfa pomegranate, 2 spoons of "lobster red" Traditional Balsamic Vinegar from Reggio Emilia and salt and pepper. Stir over a hight flame for a few minutes. Prepare a mixed green salad and place on the plates; cut the rabbit fillets into slices and lay on the lettuce in a fan shape. Pour over the hot sauce and and serve with diced carrot and pomegranate grains.
(recipes of Quirino Piccirilli from the restaurant "Picci", Cavriago RE)

Serves four. Place 400 g oven-cooked pumpkin, 4 whole eggs, 200 g single cream, 100 g grated Parmigiano Reggiano, 4 amaretti (almond flavoured biscuits), salt and pepper and 2 spoons of Balsamic Vinegar in the blender. Blend for about 2 minutes and the cook the cream in the oven for about 40 minutes in individual buttered dishes at 150° C. turn the soufflés out onto a bed of lettuce dressed with best quality extra-virgin olive oil and Balsamic Vinegar.
(recipe presented by Enzo Bertelli from restaurant "Caffè Arti e Mestieri" Reggio Emilia.)

Prepare the sweet pancakes and fill with vanilla ice-cream. Chop the fresh strawberries and dress with Balsamic Vinegar and sugar. Pour the strawberry mixture over filled pancakes and serve.
(recipe presented by Enzo Bertelli from restaurant "Caffè Arti e Mestieri" Reggio Emilia.)

Fry four slices of bacon and half an onion in a little olive oil; add 500 g of radicchio cut into small pieces spray over a little Balsamic Vinegar and cook over a low heat without the lid on. Prepare a filling with the finely chopped radicchio, 150g of grated Parmigiano Reggiano and 20 chopped pine nuts, adding salt and pepper to taste. Having made the pasta, cut into strips and add the filling, as for normal ravioli. Cook in salted water, drain and lay on the plates or on a serving dish. in the meantime, melt 50g butter and add Balsamic Vinegar and a handful of Parmigiano Reggiano, mixing to form a brown liquid to pour over the ravioli as a dressing.