24/08/2026
Stefano Tarquinio, a new-generation gelato maker and senior instructor at Carpigiani Gelato University , offers us a new way to interpret Balsamic Vinegar of Modena PGI.
The star of the show is a sorbet made with Balsamic Vinegar of Modena PGI, paired with seasonal fruits—peaches and apricots. The choice of the Aged variety, with its acetic notes, enhances the fruit’s acidity and lends freshness to the final product.
The preparation begins with vacuum-sealed cold maceration, designed to preserve and enhance the ingredients’ characteristics. Rosemary is then added to complete the flavor profile: a syrup, heated to 50 °C, is covered with plastic wrap and left to infuse for about an hour.
At this point, the rosemary is strained, and the infused syrup is added to the macerated fruit and the remaining ingredients. The mixture is then blended until smooth and whipped to create a sorbet completely free of dairy products.
A versatile treat, perfect for enjoying in a small bowl or paired with slow-cooked meat or a roast, where its freshness helps cleanse the palate!
This interpretation takes Balsamic Vinegar of Modena PGI beyond its most well-known uses, blending creativity, technique, and new pairings 🍦
The complete recipe for gelato professionals is available here> https://bit.ly/4qlmufH
