{"id":670,"date":"2017-02-28T18:12:59","date_gmt":"2017-02-28T17:12:59","guid":{"rendered":"http:\/\/www.acetaiadigiorgio.it\/recipes\/antipasti\/"},"modified":"2017-03-10T18:40:05","modified_gmt":"2017-03-10T17:40:05","slug":"starters","status":"publish","type":"page","link":"https:\/\/www.acetaiadigiorgio.it\/en\/recipes\/starters\/","title":{"rendered":"Starters"},"content":{"rendered":"[vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” bottom_padding=”20″ overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” width=”1\/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]\n

Starters<\/h1>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” bottom_padding=”20″ overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”small_depth” width=”1\/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_row_inner equal_height=”yes” column_margin=”default” text_align=”left”][vc_column_inner background_image=”456″ enable_bg_scale=”true” column_padding=”no-extra-padding” column_padding_position=”all” centered_text=”true” background_color_opacity=”1″ el_class=”ricette-img” width=”1\/3″ column_border_width=”none” column_border_style=”solid”][\/vc_column_inner][vc_column_inner column_padding=”padding-2-percent” column_padding_position=”all” background_color_opacity=”1″ width=”2\/3″ column_border_width=”none” column_border_style=”solid”][vc_column_text]\n

Parmigiano with Aceto Balsamico<\/h2>\n[\/vc_column_text][divider line_type=”No Line” custom_height=”20″][vc_column_text]Ingredients:<\/strong>
\n– Parmigiano Reggiano flakes
\n– Traditional Balsamic Vinegar of Modena D.O.P.<\/p>\n

Preparation:<\/strong>
\nArrange the flakes of Parmigiano-Reggiano on plate and pour a few drops of Traditional Balsamic Vinegar of Modena on each.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” bottom_padding=”20″ overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”small_depth” width=”1\/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_row_inner equal_height=”yes” column_margin=”default” text_align=”left”][vc_column_inner background_image=”458″ enable_bg_scale=”true” column_padding=”no-extra-padding” column_padding_position=”all” centered_text=”true” background_color_opacity=”1″ el_class=”ricette-img” width=”1\/3″ column_border_width=”none” column_border_style=”solid”][\/vc_column_inner][vc_column_inner column_padding=”padding-2-percent” column_padding_position=”all” background_color_opacity=”1″ width=”2\/3″ column_border_width=”none” column_border_style=”solid”][vc_column_text]\n

Bruschetta from Emilia<\/h2>\n[\/vc_column_text][divider line_type=”No Line” custom_height=”20″][vc_column_text]Ingredients:<\/strong>
\n– 6 thick slices of bread (preferably Tuscan bread)
\n– 3-4 oz. new Parmigiano-Reggiano cheese
\n– Traditional balsamic vinegar (to taste)
\n– 1 lbs. extra virgin olive oil
\n– a clove of garlic
\n– salt<\/p>\n

Preparation:<\/strong>
\nToast the bread over a flame, making sure that only the outside is toasted and the inside remains soft.
\nWhile the slices are still warm, rub the garlic on one side (more or less vigorously, according to personal preference), sprinkle with a little salt, and then lay thin slices of Parmigiano-Reggiano parmesan on the bread. Sprinkle balsamic vinegar on each piece, slowly count up to twenty and then sprinkle with olive oil. To guarantee the success of this recipe, it is necessary to season the bread while still warm.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” bottom_padding=”20″ overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”small_depth” width=”1\/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_row_inner equal_height=”yes” column_margin=”default” text_align=”left”][vc_column_inner background_image=”279″ enable_bg_scale=”true” column_padding=”no-extra-padding” column_padding_position=”all” centered_text=”true” background_color_opacity=”1″ el_class=”ricette-img” width=”1\/3″ column_border_width=”none” column_border_style=”solid”][\/vc_column_inner][vc_column_inner column_padding=”padding-2-percent” column_padding_position=”all” background_color_opacity=”1″ width=”2\/3″ column_border_width=”none” column_border_style=”solid”][vc_column_text]\n

Spelt Salad<\/h2>\n[\/vc_column_text][divider line_type=”No Line” custom_height=”20″][vc_column_text]Ingredients:<\/strong>
\n– 1 1\/4 cups uncooked spelt (farro), rinsed and drained;
\n– 2 1\/2 cups water;
\n– 2 zucchini, sliced;
\n– 10 cherry tomatoes, halved;
\n– 250 g fresh mozzarella di bufala;
\n– 3 Tbsp (45 ml) extra-virgin olive oil;
\n– chopped fresh parsley;
\n– freshly ground black pepper;
\n– Salt to taste;
\n– Traditional Balsamic Vinegar DOP.<\/p>\n

Preparation:<\/strong>
\nCombine spelt and 2 1\/2 cups water in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 18 minutes Combine cooked spelt and the remaining ingredients in a large bowl, stirring well. Cover and store in the refrigerator for 30 minutes. Serve with a few drops of Traditional Balsamic Vinegar DOP. We suggest the white cap Cherry Reserve over 12 years.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” bottom_padding=”60″ overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”small_depth” width=”1\/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_row_inner equal_height=”yes” column_margin=”default” text_align=”left”][vc_column_inner background_image=”455″ enable_bg_scale=”true” column_padding=”no-extra-padding” column_padding_position=”all” centered_text=”true” background_color_opacity=”1″ el_class=”ricette-img” width=”1\/3″ column_border_width=”none” column_border_style=”solid”][\/vc_column_inner][vc_column_inner column_padding=”padding-2-percent” column_padding_position=”all” background_color_opacity=”1″ width=”2\/3″ column_border_width=”none” column_border_style=”solid”][vc_column_text]\n

San Valentino\u2019s caprese<\/h2>\n[\/vc_column_text][divider line_type=”No Line” custom_height=”20″][vc_column_text]Ingredients:<\/strong>
\n– Fresh mozzarella
\n– Tomatoes
\n– Fresh basil
\n– Heart-shaped cookie cutter
\n– Good quality extra virgin olive oil
\n– Acetaia di Giorgio Traditional Balsamic Vinegar DOP over 12 years
\n– Sea salt
\n– Freshly ground black pepper<\/p>\n

Preparation:<\/strong>
\nCut the mozzarella into thick slices. Use a cookie cutter to cut out heart shapes from each slice.
\nSlice the tomatoes into thick slices. Try to use tomatoes that are about the same size around as the mozzarella for a more attractive presentation.
\nLayer the mozzarella, tomato, and basil on a platter. Drizzle with olive oil and Traditional balsamic vinegar D.O.P. Sprinkle with sea salt and freshly ground black pepper. Enjoy![\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”center” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” width=”1\/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][nectar_btn size=”small” button_style=”see-through” button_color_2=”Accent-Color” color_override=”#997b5d” icon_family=”none” url=”http:\/\/www.acetaiadigiorgio.it\/en\/recipes\/” text=”OTHER RECIPES” css_animation=”none”][\/vc_column][\/vc_row]\n","protected":false},"excerpt":{"rendered":"

[vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” bottom_padding=”20″ overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” width=”1\/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text] Starters [\/vc_column_text][\/vc_column][\/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” bottom_padding=”20″ overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″…<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":654,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-670","page","type-page","status-publish"],"_links":{"self":[{"href":"https:\/\/www.acetaiadigiorgio.it\/en\/wp-json\/wp\/v2\/pages\/670","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.acetaiadigiorgio.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.acetaiadigiorgio.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.acetaiadigiorgio.it\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.acetaiadigiorgio.it\/en\/wp-json\/wp\/v2\/comments?post=670"}],"version-history":[{"count":2,"href":"https:\/\/www.acetaiadigiorgio.it\/en\/wp-json\/wp\/v2\/pages\/670\/revisions"}],"predecessor-version":[{"id":672,"href":"https:\/\/www.acetaiadigiorgio.it\/en\/wp-json\/wp\/v2\/pages\/670\/revisions\/672"}],"up":[{"embeddable":true,"href":"https:\/\/www.acetaiadigiorgio.it\/en\/wp-json\/wp\/v2\/pages\/654"}],"wp:attachment":[{"href":"https:\/\/www.acetaiadigiorgio.it\/en\/wp-json\/wp\/v2\/media?parent=670"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}