<h1><strong>New Year's Eve menu with Balsamic Vinegar Ferrari 1986</strong></h1>
<p>An elegant and refined menu that celebrates the Modenese tradition, enhancing the Ferrari 1986 balsamic vinegars. Each dish is designed to enhance the unique flavours of our products, offering a memorable and perfect dinner for the festive season.</p>
<p> </p>
<h1> Appetiser</h1>
<h1 style="text-align: start;"><img style="float: none;" alt="Crostini with Parmigiano cream, caramelised pears and OVALINA BALSAMICO - Ferrari1986" src="https://cdn.shopify.com/s/files/1/0817/2041/0436/files/Blog_Crostini_480x480.jpg?v=1735586748"></h1>
<h2><span style="text-decoration: underline;"><strong><span style="color: #ffffff; text-decoration: underline;"> <span style="font-size: 15px;">Crostini with Parmigiano cream, caramelised pears and </span><a href="https://acetaiaferrari1986.com/products/ovalina-balsamico-ferrari-1986" title="Ovalina Balsamico - Ferrari 1986" style="font-size: 15px; color: #ffffff; text-decoration: underline;" target="_blank">OVALINA BALSAMICO - Ferrari 1986</a><span style="font-size: 15px;"> </span> </span></strong></span></h2>
<p> </p>
<div style="padding-left: 30px;" data-mce-style="padding-left: 30px;">Ingredients for 4 persons:</div>
<div style="padding-left: 30px;" data-mce-style="padding-left: 30px;">- 8 slices of rustic bread</div>
<div style="padding-left: 30px;" data-mce-style="padding-left: 30px;">- 200 g Parmigiano Reggiano aged 36 months</div>
<div style="padding-left: 30px;" data-mce-style="padding-left: 30px;">- 100 ml fresh cream</div>
<div style="padding-left: 30px;" data-mce-style="padding-left: 30px;">- 2 William pears</div>
<div style="padding-left: 30px;" data-mce-style="padding-left: 30px;">- 2 tablespoons of brown sugar</div>
<div style="padding-left: 30px;" data-mce-style="padding-left: 30px;">- 2 tablespoons of aged Ovalina Balsamico Ferrari 1986</div>
<div style="padding-left: 30px;" data-mce-style="padding-left: 30px;">- Fresh thyme leaves</div>
<p> </p>
<h4>Procedure:</h4>
<h5>1. Prepare the Parmigiano cream:</h5>
<h5>Grate the Parmigiano cheese and melt it over low heat with the cream until smooth. Keep warm.</h5>
<h5>2. Caramelize pears:</h5>
<h5>Cut the pears into thin slices. In a non-stick pan, melt the brown sugar, add the pears and cook them for 2-3 minutes. Deglaze with Balsamic Vinegar Ferrari 1986 - Ovalina.</h5>
<h5>3. Assemble the crostini:</h5>
<h5>Toast the bread, spread the Parmigiano cream, add the caramelised pears and decorate with thyme leaves.</h5>
<p> <base href="https://c63cb4-40.myshopify.com/"></p>
<h4>_________________________________</h4>
<h4>Matching wine:</h4>
<h4><span style="text-decoration: underline;" data-mce-style="text-decoration: underline;"><em> Lambrusco di Sorbara AOC, fresh and lightly sparkling.</em></span></h4>
<h4>Matching vinegar:</h4>
<h4><span style="color: #ffffff;"><em><span style="text-decoration: underline;"><span><a style="color: #ffffff; text-decoration: underline;" title="Ovalina Balsamico - Ferrari 1986" href="https://acetaiaferrari1986.com/products/ovalina-balsamico-ferrari-1986" target="_blank" data-mce-href="https://acetaiaferrari1986.com/products/ovalina-balsamico-ferrari-1986">OVALINA BALSAMICO - Ferrari 1986</a> </span></span></em></span></h4>
<h1>
<br data-mce-fragment="1"><br data-mce-fragment="1">_________________________________</h1>
<h1>Main course</h1>
<div style="text-align: start;"><img style="float: none;" alt="Tortellini in Broth with Balsamic Vinegar Ferrari 1986" src="https://cdn.shopify.com/s/files/1/0817/2041/0436/files/Beg_tortellini_480x480.jpg?v=1735587814"></div>
<h2><span style="font-size: 15px;"><strong><span style="text-decoration: underline;"><span style="color: #ffffff; text-decoration: underline;">Modenese Tortellini in broth with <a href="https://r6vc6wksmz3wwdte-81720410436.shopifypreview.com/products/aceto-balsamico-igp-oro-7-corone" title="Balsamic Vinegar IGP -Oro - 14 travasi - Ferrari 1986" style="color: #ffffff; text-decoration: underline;">Balsamic Vinegar - ORO BALSAMICO IGP - Ferrari 1986 - 14 travasi </a></span></span></strong></span></h2>
<div style="padding-left: 30px;" data-mce-style="padding-left: 30px;">Ingredients for 4 persons:</div>
<div style="padding-left: 30px;" data-mce-style="padding-left: 30px;">- 300 g of Modenese Tortellini (ready-made or home-made)</div>
<div style="padding-left: 30px;" data-mce-style="padding-left: 30px;">- 2 litres of capon broth</div>
<div style="padding-left: 30px;" data-mce-style="padding-left: 30px;">- 4 teaspoons of Balsamic Vinegar ORO -IGP - Ferrari 1986</div>
<p> </p>
<h4>Procedure:</h4>
<h5>1. Prepare the broth:</h5>
<h5>Bring capon broth to the boil.</h5>
<h5>2. Cook tortellini:</h5>
<h5>Pour the tortellini into the boiling broth and cook for the indicated time (3-4 minutes).</h5>
<h5>3. Serve:</h5>
<h5>Serve the tortellini with the broth, adding a teaspoon of Traditional Balsamic Vinegar on each portion.<br data-mce-fragment="1"><br data-mce-fragment="1"><base href="https://c63cb4-40.myshopify.com/">
</h5>
<h4>_________________________________</h4>
<h4>Matching wine:</h4>
<h4>
<span style="text-decoration: underline;" data-mce-style="text-decoration: underline;"><em>Pignoletto Frizzante AOC, with delicate, floral notes.</em></span><br data-mce-fragment="1"><base href="https://c63cb4-40.myshopify.com/">
</h4>
<h4>Matching vinegar:</h4>
<h4>
<em><span style="text-decoration: underline;" data-mce-style="text-decoration: underline;"> Balsamic Vinegar IGP - 14 travasi ORO Ferrari 1986.</span></em><br data-mce-fragment="1"><br data-mce-fragment="1"><base href="https://c63cb4-40.myshopify.com/">
</h4>
<h4>_________________________________</h4>
<h1>Second Course</h1>
<div style="text-align: start;"><img src="https://cdn.shopify.com/s/files/1/0817/2041/0436/files/Blog_Filetto_480x480.jpg?v=1735590610" alt="Beef fillet with 1986 Ferrari Balsamic Vinegar reduction and truffle mashed potatoes" style="float: none;"></div>
<h2><span style="font-size: 15px;">Beef fillet with 1986 Ferrari Balsamic Vinegar reduction and truffle mashed potatoes</span></h2>
<p style="padding-left: 30px;" data-mce-style="padding-left: 30px;"><br data-mce-fragment="1">Ingredients for 4 persons:<br data-mce-fragment="1">- 4 beef fillets (about 200 g each)<br data-mce-fragment="1">- 150 ml of Balsamic Vinegar Riserva Ferrari 1986<br data-mce-fragment="1">- 50 ml of red wine<br data-mce-fragment="1">- 1 teaspoon of honey<br data-mce-fragment="1">- 600 g of potatoes<br data-mce-fragment="1">- 50 g of butter<br data-mce-fragment="1">- 50 ml of milk<br data-mce-fragment="1">- 1 tablespoon of truffle oil<br data-mce-fragment="1">- Salt and pepper to taste.</p>
<h4>Procedure:</h4>
<h5>
<br data-mce-fragment="1">1. Prepare the reduction:</h5>
<h5>In a small saucepan, bring the balsamic vinegar, red wine and honey to the boil. Simmer until a syrupy consistency is achieved.</h5>
<h5>2. Prepare the mash:</h5>
<h5>Boil the potatoes, mash them and mix them with butter, milk and truffle oil. Season with salt.</h5>
<h5>3. Cook the fillet:</h5>
<h5>Heat a frying pan, cook the fillets 3-4 minutes per side (medium) and season with salt and pepper.</h5>
<h5>4. Serve:</h5>
<h5>Arrange the fillet on the plate, drizzle with the reduction and then serve with mashed potatoes.</h5>
<h4>_________________________________</h4>
<h4>Matching wine:</h4>
<h4><em><span style="text-decoration: underline;" data-mce-style="text-decoration: underline;">Barolo AOCG, full-bodied and structured.</span></em></h4>
<h4>Matching vinegar:</h4>
<h4><em><span style="text-decoration: underline;" data-mce-style="text-decoration: underline;">Traditional Balsamic Vinegar Ferrari 1986.</span></em></h4>
<h4>_________________________________</h4>
<h1>Dessert</h1>
<div style="text-align: start;"><img src="https://cdn.shopify.com/s/files/1/0817/2041/0436/files/Blog_Panna_cotta_480x480.jpg?v=1735594563" alt="White chocolate panna cotta with Ferrari 1986 Balsamic Vinegar and red fruits" style="float: none;"></div>
<h4>White chocolate panna cotta with Ferrari 1986 Balsamic Vinegar and red fruits</h4>
<div style="padding-left: 30px;" data-mce-style="padding-left: 30px;">Ingredients for 4 persons:</div>
<div style="padding-left: 30px;" data-mce-style="padding-left: 30px;">- 200 ml fresh cream</div>
<div style="padding-left: 30px;" data-mce-style="padding-left: 30px;">- 100 ml full-cream milk</div>
<div style="padding-left: 30px;" data-mce-style="padding-left: 30px;">- 100 g of white chocolate</div>
<div style="padding-left: 30px;" data-mce-style="padding-left: 30px;">- 3 sheets of gelatine</div>
<div style="padding-left: 30px;" data-mce-style="padding-left: 30px;">- 100 g of fresh red fruits</div>
<div style="padding-left: 30px;" data-mce-style="padding-left: 30px;">- 2 tablespoons of Aged Balsamic Vinegar Ferrari 1986</div>
<div style="padding-left: 30px;" data-mce-style="padding-left: 30px;">- 1 tablespoon of icing sugar</div>
<br data-mce-fragment="1"><base href="https://c63cb4-40.myshopify.com/">
<h4 data-mce-fragment="1">Procedure:</h4>
<h5>1. Prepare the panna cotta:</h5>
<h5>Melt the white chocolate in a saucepan with the cream and milk. Add the previously soaked gelatine and stir well.</h5>
<h5>2. Cool down:</h5>
<h5>Pour the mixture into the moulds and chill in the refrigerator for at least 4 hours.</h5>
<h5>3. Prepare the sauce:</h5>
<h5>Mix the red fruits with the icing sugar and balsamic vinegar.</h5>
<h5>4. Serve:</h5>
<h5>Unmould the panna cotta, decorate it with the red fruit sauce and a few drops of Balsamic Vinegar.</h5>
<h4>_________________________________</h4>
<h5>
<br data-mce-fragment="1"><base href="https://c63cb4-40.myshopify.com/">
</h5>
<h4>Matching wine:</h4>
<h4><em><span style="text-decoration: underline;" data-mce-style="text-decoration: underline;">Moscato d’Asti DOCG, sweet and aromatic.</span></em></h4>
<h4>Matching vinegar:</h4>
<h4><em><span style="text-decoration: underline;" data-mce-style="text-decoration: underline;">Traditional Balsamic Vinegar Ferrari 1986.</span></em></h4>
<h4>_________________________________</h4>
<br data-mce-fragment="1"><em>This menu is a journey through authentic flavours and sophisticated pairings, celebrating the excellence of Balsamic Vinegar Ferrari 1986. With elegant, high-impact dishes, your guests will be captivated by the harmony and refinement of each course.</em><br data-mce-fragment="1"><br data-mce-fragment="1">
