Today we are telling you the story of a recipe, 'Cortina', which comes from far away, but which bears the name of one of the rooms in the Borgo mansions.
The story of this recipe began about two years ago, when the staff of Classsic fine foods, importer of our balsamic vinegar, came to visit The Borgo of Balsamic.
Staff guest Fernando Arévalo, a Colombian chef with an international soul and cuisine.
For the occasion, the chef spent a few days here at the Residences of Borgo. The room he slept in is called Cortina….
Dato che al Borgo del Balsamico ci piace coccolare i nostri ospiti per l’occasione abbiamo fatto assaggiare allo chef Fernando la cucina di una delle nostre cuoche preferite: Marta del ristorante stellato “Marta in the kitchen“.
I cappellacci alla zucca di Marta hanno folgorato lo chef Fernando a tal punto che nel suo ristorante “Preludio”, aperto a Singapore un anno fa, ha inserito un piatto ispirato ai cappellacci di zucca assaggiati qui a il Borgo del Balsamico.
The name of the dish?
“Cortina“, ovviamente, in ricordo del soggiorno al Borgo, ma soprattutto perché chef Fernando serve il piatto “Cortina” con il nostro Gold Seal Traditional Balsamic Vinegar of Reggio Emilia PDOthe top of our production. Gold Seal Traditional Balsamic Vinegar of Reggio Emilia PDO is the balsamic vinegar par excellence, aged for at least 25 years in barrels made of different woods, each of which gives it a special taste and aroma.
And that's not enough! The Gold stamp is served with the olfactory chambers, a large glass boule, ideal for allowing the black nectar to release its full aroma.
A dish where the excellence of tradition and creativity combine perfectly, as you can see from the photo taken at the Preludio restaurant.
From Balsamic Borgo, Albinea to Singapore: the journey of balsamic vinegar has been long, but rich and fruitful.
