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....
Since at Borgo del Balsamico we like to pamper our guests for the occasion, we gave Chef Fernando a taste of the cuisine of one of our favourite chefs: Marta from the Michelin-starred restaurant "Marta in the kitchen“.
Marta's pumpkin cappellacci impressed Chef Fernando so much that in his restaurant 'Preludio', opened in Singapore a year ago, he included a dish inspired by the pumpkin cappellacci tasted here at Balsamico's Borgo.
The name of the dish?
“Cortina', of course, in memory of the stay at Borgo, but especially because Chef Fernando serves the 'Cortina' dish with our 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.
