Who doesn’t love the intense, unmistakeable flavor of a quality balsamic. Here is your chance to enjoy Modena’s special production at some of the best Italian restaurants in NYC. The Consortium for the Protection of Aceto Balsamico di Modena has partnered with international magazine All About Italy to launch the first annual Original Balsamic Week in New York from November 1st to November 7th, 2021.
The chefs are pulling out all the stops on this one, pairing the “Black Gold of Modena” in creative ways—think grilled scallops, fried chicken, risotto, pizza, even rosemary lavender ice cream. Twenty two restaurants in all will showcase and celebrate the characteristics of Aceto Balsamico di Modena known for its clear and brilliant appearance, intense brown hue, slightly acetic and delicate aroma with woody overtones. There are two varieties based on age: Aceto Balsamico di Modena is aged less than three years with a minimum of 60 days. When the aging period is longer than three years, the designation Aceto Balsamico di Modena Invecchiato is used.The longer the aging, the more complex and sweet it becomes. See the details below, and get your mouth watering—and book a spot today.
Uptown and Midtown
Viceversa (325 West 51st St) – Risotto prosciutto e Aceto Balsamico di Modena by Chef Stefano Terzi.
Morso (420 East 59th St) – Chef Pino Luongo drizzles his over grilled scallops wrapped with pancetta on mushrooms.
Alidoro @ The Hugh (601 Lexington Ave) – Prosciutto with burrata and Aceto Balsamico di Modena on toasted focaccia flatbread by Chef Jon Streep.
Michael’s (24 West 55th St) – An innovative Korean Fried Chicken gets dressed with Aceto Balsamico di Modena and sesame, by Chef Kyung Up Kim.
Bella Blu (967 Lexington Ave) – Pan-seared sea scallops with seasonal mushrooms and a reduction of Aceto Balsamico di Modena by Chef Luis Lema.
Pasta By Hudson (180 Seventh Ave) – Chef Brandon Fay debuts two dishes: Ricotta salata caprese with cherry tomatoes, shaved ricotta salata, white onions finished with Aceto Balsamico di Modena and Maldon Sea salt, and his signature thin crust pizza with a five-cheese blend, white pizza with arugula and endive salad, cherry tomatoes, fresh creamy burrata.
Pizzarte (69 West 55th St) – Chef Gerardo Degabriel touches up a salad of burrata cheese, tomatoes, watermelon.
Etcetera Etcetera (352 West 44th St) – Creamed risotto with prosciutto and Aceto Balsamico di Modena by Chef Marco Hernandez.
Il Fiorista (17 West 26th St) – Chef Rae Kramer adds pizazz to rosemary lavender ice cream with citrus sorbet with an Aceto Balsamico di Modena reduction.
Babbo (110 Waverly Pl) – Ricotta cheese and butternut squash cappellacci with smoked butter, sage, amaretti cookies and Aceto Balsamico di Modena by Executive Chef Youjin Jung and Sous Chef Gryson).
Risotteria Melotti (309 East 5th St) – Chef Mauricio Molina offers a risotto with pumpkin, ricotta cheese and Aceto Balsamico di Modena, and a taste in their home-made rice focaccia.
Ampia Gnoccheria (100 Broad St) – Risotto with simmered carnaroli acquarello rice, caramelized shallot, Aceto Balsamico di Modena and shaved red with Parmigiano Reggiano cheese by Chef Massimo Carbone.
Song’ E Napule (146 West Houston St) – Chef Ciro Iovine created a most unusual “pizza”: Pizza Sushi Napoletano with tuna from Cetara, Stracciatella, Olio Extravergine siciliano rollo, pomodorini dry and reduction of Balsamic vinegar
Kestè (66 Gold St) – Chef Roberto Caporuscio has created an Insalata Fresca, with baby arugula, Parmigiano Reggiano, cherry tomatoes, and Aceto Balsamico di Modena and a Pizza Modenese with crema, dry figs, gorgonzola, and crecenza cheese, with Prosciutto di Parma and Aceto Balsamico di Modena.
Benno (7 E 27th St) – Ravioli filled with beef daube, ricotta cheese, swiss chard and Aceto Balsamico di Modena by Chef Jonathan Benno.
Nonna Beppa (290 Hudson St) – Risotto all’Aceto Balsamico di Modena by Chef Giancarlo Cacciatori.
Pisillo Italian Panini (97 Nassau St) – Sesame Panino with Prosciutto di Parma, Mozzarella di Bufala Campana DOP, artichokes with a special marinade, arugula and Aceto Balsamico di Modena by Chef Carmelo Pisillo Nazzaro.
Perry Club @ Pasta By Hudson (157 Seventh Ave S) – Ricotta salata caprese with cherry tomatoes, shaved ricotta salata, white onions finished with balsamic, and their signature thin crust pizza with a five-cheese blend, white pizza with arugula and endive salad, cherry tomatoes, fresh creamy burrata, finished with balsamic, sea salt and fresh herbs by Chef Brandon Fay.
Fornino Greenpoint & Timeout Market (849 Manhattan Ave & 55 Water St) – Burrata & delicata squash, sesame and pomegranate seeds, honey; arugula salad with radicchio, avocado, goat cheese, balsamic vinaigrette, and pizza with gorgonzola dolce & bresaola, fior di latte, purple potato chips, herbs by Chef Micheal Ayoub.
Osteria Brooklyn (458/460 Myrtle Ave) – Figs and imported smoked prosciutto, stracchino cheese, Aceto Balsamico di Modena, machè by Chef Raffaele Solinas.
Antica Pesa (115 Berry St) – Ricotta and Parmigiano Reggiano ravioli, Aceto Balsamico di Modena, Parmigiano Reggiano Vacche Rosse foam, and herb roasted bone marrow by Chef Mauro Campanale.