Emilia Romagna is characterized by a valley in the northern part, crossed by the Po River, and by hilly and mountainous areas in the hinterland, part of the Tuscan-Emilian Apennines.
Emilia-Romagna has a rich past with Etruscan, Celtic, Roman, Lombard, and Byzantine influences.
The region is famous for its cuisine, with specialties such as Parmigiano-Reggiano, Traditional Balsamic Vinegar, cured meats, and wines, as well as its vibrant art and cultural scene.

Having lived in this region for five years, I was able to explore and taste many of their flagship products. The flavor that most impressed me about Emilia-Romagna is balsamic vinegar. It has a distinctive, complex, penetrating aroma, with a distinct yet pleasant and aromatic acidity. With a traditional and inimitable, well-balanced sweet and sour flavor, it offers a generous, full-bodied, savory finish with velvety nuances in keeping with its distinctive olfactory characteristics.

Acetaia Terra del Tuono shared some recipes with their Gold Label DOP Balsamico vinegar and since the dishes made with these recipes are simply sublime I feel obliged to share this recipe with you.


YOU'LL NEED

320g carnaroli or vialone nano rice

1/2 glass brandy

4 beetroot, steamed

1 burrata/stracciatella (cheese made from mozzarella)

40g butter

80g parmesan cheese, grated

Gold label RETBV

Dry-toast the risotto rice for 4 or 5 minutes in a copper-plated saucepan, untill it is too hot to be handled. Delicately pour over a demitasse of brandy. Start by moistening this with boiled salted water ( or vegetable broth ). Meanwhile extract the juice of 3 or 4 cooked beetroot using a juicer, a blender may be used instead, taking care of sieving all afterwards.

Halfway through the cooking time put the beetroot juice into the rice and finish cooking, adding more water if necessary. Away from the heat add butter and cheese and stir vigorously. Arrange the rice in individual dishes, and tap it on the work surface to make sure each portion is of a uniform thickness. Make an indentation in the middle with a spoon, and fill this with the cheesy contents of the burrata pouch ( stracciatella ). Drizzle some Gold label RETBV around the dishes and enjoy a great vegetarian dish