Elevate the taste and aesthetics in your dishes!

Balsamic Vinegar

Balsamic vinegar has a powerful antioxidant effect, as it contains polyphenols and has multiple benefits. It is slightly viscous, deeply aromatic, with a strong sweet and sour taste, it goes well with almost all flavours and offers intensity to your dishes with just one drop.

Use Messino Balsamic Vinegar both during cooking and for garnishing your dishes. Create simple vinaigrettes with olive oil and add interest to your green salads or boiled vegetables. It is an excellent ingredient for all kinds of marinades for grilled meats, mushrooms, etc. Caramelize your roasted vegetables create aromatic sauces for pasta dishes or use it to quench your food instead of wine.

Balsamic Vinegar with Honey

This award-winning recipe, which is a sweet variation on the classic taste of Balsamic Messino, stands out for its thicker texture, rich aroma, balanced sweet and sour taste and caramel colour. It is recommended for exuberant dishes with rich flavours and lovers of intense, sweet flavours.

Balsamic with honey goes perfectly with any salad and is a ready solution for garnishing salads with leafy vegetables, broccoli or beetroot. Balance flavourful hard cheeses or create tasty dips for cheese and charcuterie platters. Caramelize your onions or even your fruit to create original desserts. It adds great texture and flavour to red sauces for pasta or meats, and is also a staple in marinades for meats such as pork, beef and chicken.

White Balsamic Vinegar

The search for a more refined balsamic vinegar, with a milder character and taste, but always respecting our traditional recipe, led us to white balsamic vinegar. White balsamic has slightly less acidity and sweetness than classic balsamic, full balsamic aroma, refined aftertaste and clear yellow colour.

Messino white balsamic vinegar can be used in simple vinaigrettes for salads of all kinds, and is particularly flattering on cabbage and legume salads. It is an excellent ingredient for all white sauces, adding intensity but not color. Try marinating fatty fish or topping poultry dishes such as fried chicken. Finally, use just a few drops in your soups, especially legume or vegetable soups to bring out their flavours.

Chicken Thighs with Balsamic Vinegar, Honey and Sesame

Ingredients:

6 chicken thighs

60 gr Messino Balsamic Vinegar with Honey

40 gr honey

1 clove of garlic chopped

20 g mustard

1 tsp chili powder

1 fresh onion

sesame seeds

Let's Cook!

Instructions:

In a blender, add all the ingredients except chicken and the fresh onion.

Add salt and olive oil to taste. Blend for a few seconds until the marinade is smooth.

Lightly wash the chicken thighs and place them in a deep bowl. Then, pour the marinade over the chicken and mix well with your hands so that the flavors coat all the chicken pieces.

Cover tightly with plastic wrap and refrigerate for at least 4 hours to allow the aromas and flavors to be absorbed.

Preheat your oven to 200C fan.

Cover a baking tray with parchment paper, remove the chicken from the marinade and place it on the tray.

Bake for about 40 minutes, occasionally dipping a pastry brush into the marinade and brushing the chicken as it cooks. Remove the thighs from the oven when they are browned and ready.

At the end, serve and sprinkle with sesame seeds and fresh onion.