Balsamico del Ducaeng.acetobalsamicodelduca.com/wp-content/uploads/2018/01/... · black gold: a...
3
The new year begins with the promotion of the Italian gastronomic treasures, among which the Balsamic Vinegar of Modena takes pride of place. The project of the Ministries of Agricultural Policies and Culture and Tourism aims to promote and enhance the culture of Italian food. It is a heritage that should be made accessible to the entire world. The complex richness of the agri-food and viticulture productions, that makes them unique and inimitable, will be the object of several dissemination projects, that will be able to reach the varied consumers of these products of excellence. The Consortia for the protection of PGI and PDO Italian products will play a central role, representing the certified made in Italy excellence and cooperating to the success of the initiative. History, land, tradition, taste: four nouns which perfectly describe an excellence product such as the Balsamic Vinegar. Its roots go back to the history of ancient noble families, who discovered the preciousness of the black gold: a disclosure that opened a new world made of flavors, craft skills, patience. Today the Balsamic Vinegar is synonymous with quality and authenticity, as the new advertisement launched by the Consortium for the Protection of the Balsamic Vinegar of Modena reminds, which we invite you to watch online. Its name alone evokes the precise organoleptic features of a unique good, in which the quality of raw materials harmoniously joins the wood essence of the barrels where the balsamic matures, and the craftsmanship in the production of such a special condiment. The balsamic is the result of the generous lands of Modena and it represents the work of generations of people, who believed in its growth and diffusion until commercilizing it all around the world. The history of Modena, ancient capital of the Estense dukedom, the prosperous land where the vineyards grow, the tradition of the families from Modena area, who take care of the production and aging of this product, with perseverance and patience, converge in a unique and inimitable product. It is fundamental that you ensure that the product you are buying is the original, guaranteed by the Consortium for the Protection of the Balsamic Vinegar of Modena or the Consortium for the Protection of the Traditional Balsamic Vinegar of Modena and “Authentic since the origin”. Balsamico del Duca N°1 - January/February 2018 NEWS letter 2018 the year of Italian food: authenticity and tradition
Transcript of Balsamico del Ducaeng.acetobalsamicodelduca.com/wp-content/uploads/2018/01/... · black gold: a...
The new year begins with the promotion of the Italian gastronomic treasures among which the Balsamic Vinegar of Modena takes pride of placeThe project of the Ministries of Agricultural Policies and Culture and Tourism aims to promote and enhance the culture of Italian food It is a heritage that should be made accessible to the entire worldThe complex richness of the agri-food and viticulture productions that makes them unique
and inimitable will be the object of several dissemination projects that will be able to reach the varied consumers of these products of excellence The Consortia for the protection of PGI and PDO Italian products will play a central role representing the certified made in Italy excellence and cooperating to the success of the initiative
History land tradition taste four nouns which perfectly describe an excellence product such as the Balsamic Vinegar Its roots go back to the history of ancient noble families who discovered the preciousness of the black gold a disclosure that opened a new world made of flavors craft skills patienceToday the Balsamic Vinegar is synonymous with quality and authenticity as the new advertisement launched by the Consortium for the Protection of the Balsamic Vinegar of Modena reminds which we invite you to watch onlineIts name alone evokes the precise organoleptic features of a unique good in which the quality of raw materials harmoniously joins the wood essence of the barrels where the balsamic matures and the craftsmanship in the production of such a special condiment
The balsamic is the result of the generous lands of Modena and it represents the work of generations of people who believed in its growth and diffusion until commercilizing it all around the worldThe history of Modena ancient capital of the Estense dukedom the prosperous land where the vineyards grow the tradition of the families from Modena area who take care of the production and aging of this product with perseverance and patience converge in a unique and inimitable productIt is fundamental that you ensure that the product you are buying is the original guaranteed by the Consortium for the Protection of the Balsamic Vinegar of Modena or the Consortium for the Protection of the Traditional Balsamic Vinegar of Modena and ldquoAuthentic since the originrdquo
Balsamico del DucaNdeg1 - JanuaryFebruary 2018
NEWSletter2018 the year of Italian food authenticity and tradition
DUBAI WORLD TRADE CENTER
Stand S1 - C53Pav Shk Saeed Hall 1
18 - 22 FEBRUARY 2018
andr
ea to
mas
sone
su
prog
etto
gra
fico
idea
to d
a tr
acce
com
Cappella Musicaledel Duomo di Modena
middot1453middotCappella Musicale del Duomo
Via Lanfranco 6 - 41121 ModenaVia Tamburini 96 - 41124 Modena
wwwcappellamusicaleduomomodenait
con il patrocinio di
con il contributo di
Daniele Bononcini Direzione artistica
INGRESSO LIBERO E GRATUITO
XXV Stagioneconcertistica 20
17-2
018
Mercoledigrave 20 dicembre 2017 ore 21Istituto Diocesano di Musica Sacra ConCerto di nataleFrancesca Provvisionato mezzosopranoCoro dellrsquoIDMS(musiche di Adam Bononcini Gomez Piazzolla Ramirez hellip)
Martedigrave 26 dicembre 2017 ore 16Duomo di ModenaXXii ConCerto di S Stefano ldquoo MagnuM MySteriuMrdquoIl racconto della nascita di Gesugrave secondo le visioni della Beata Anna Katerina Emmerich tratto da ldquoLa vita della santa Vergine Mariardquo
Cori della Cappella Musicale del Duomocon la partecipazione del Coro di voci bianche ldquoSorridi con noirdquo di Massa Finalese - Lucia Tassi direttorein collaborazione conSchola Cantorum ldquoBV Assuntardquo di Casinalbo Schola Cantorum ldquoSGiovanni Boscordquo di Modena
Andrea Ferrari voce recitanteComaci Boschi flautoGiuseppe Monari organoDaniele Bononcini direttore
Mercoledigrave 24 gennaio 2018 ore 21Istituto Diocesano di Musica Sacra ldquoriverberi baChianirdquoLezione ndash Concerto la musica di Bach nelle trascrizioni di celebri autoridon Vincenzo Vitale ssp pianoforte
Mercoledigrave 7 febbraio 2018 ore 21Istituto Diocesano di Musica Sacra ConCerto dei doCenti dellrsquoidMSMercoledigrave 21 marzo 2018 ore 21Duomo di ModenaldquoSettiMane gregorianerdquo ()Schola Gregoriana del Duomo e partecipanti al corso Fausto Caporali organo (musiche di JS Bach e improvvisazioni su temi gregoriani)Daniele Bononcini direttore
Mercoledigrave 18 aprile 2018 ore 21Duomo di ModenaConCertoEmanuele Carlo Vianelli primo organista del Duomo di Milano
Mercoledigrave 2 maggio 2018 ore 21Duomo di ModenaldquoSalve MaterrdquoSolisti della Basilica di S Maria Maggiore di Bergamo Christian Gentilini direttore
Mercoledigrave 30 maggio 2018 ore 21Duomo di ModenaldquoSettiMane polifoniCherdquo ()JS Bach Magnificat BWV 243Cappella Musicale del Duomo e partecipanti al corso Orchestra I Musici di Parma Daniele Bononcini direttore
Cappella Musicale del Duomo e Centro Studi di Musica SacraDirezione sede amministrativa e base logistica per liturgie e concerti in cattedrale Via Lanfranco 6 - 41121 Modena Sede Scuola Via Tamburini 96 - 41124 Modena bull Direttore cell 347 7602910 - fax 059 216078 (int 44) - danielebononcinigmailcom Segreteria aperta dal lunedigrave al giovedigrave dalle 15 alle 19 tel 059 230227 - cell 339 4420145 - infocmdmgmailcom Sito web wwwcappellamusicaleduomomodenait
iStituto dioCeSano di MuSiCa SaCra() Corso Settimane gregoriane 2018Il 17 e il 18 marzo 2018 si terragrave un Seminario di Canto Gregoriano guidato dai monaci Benedettini di Norcia Condizione per partecipare al Seminario egrave la frequenza a un corso di avvicinamento al canto gregoriano che si terragrave nei mesi di gennaio e febbraio nella sera del giovedigrave dalle ore 2030 alle ore 2230 Le lezioni verteranno sulla lettura della notazione quadrata e sullrsquoapprendimento del repertorio liturgico che verragrave eseguito in duomo il 17 e il 18 marzo (liturgia delle ore e Messa solenne in latino e canto gregoriano alle ore 945) Il corso si concluderagrave con un concerto in duomo mercoledigrave 21 marzo Docenti Primo Iotti Maestro di Cappella duomo di Reggio - Daniele Bononcini Maestro di Cappella duomo di Modena - Oronzo Casto latinista Termine delle iscrizioni mercoledigrave 10 gennaio 2018 Costo euro 50
() Corso Settimane Polifoniche 2018Nei martedigrave e giovedigrave di aprile e maggio 2018 dalle ore 2030 alle ore 2230 si terragrave presso lrsquoIstituto Diocesano di Musica Sacra un corso per lo studio e lrsquoapprendimento del ldquoMagnificatrdquo di JS Bach in preparazione dellrsquoesecuzione dellrsquoopera stessa nel duomo di Modena mercoledigrave 30 maggio Il corso verteragrave sullrsquoapprendimento dei problemi di lettura musicale tecnica vocale e guida allrsquoascolto dellrsquoopera Termine delle iscrizioni giovedigrave 5 aprile 2018 Costo euro 50
Per informazioni su iscrizioni e costi rivolgersi al Centro Studi di Musica Sacra (dettagli Segreteria qui sotto)
ConCerti Spirituali in Sgiovanni(via Emilia centro - lato piazza Mazzini)Organo Agostino Traeri (1779)
Juvenes Cantores del Duomo di Modena solisti e coroMons can Paolo Notari meditazioniDaniele Bononcini organo e direzione
Domenica 25 marzo ore 16ldquoAttende Dominerdquo Domenica 15 aprile ore 16ldquoIn Resurrectione DominerdquoDomenica 13 maggio ore 16ldquoGratia plenardquo
events
Gulfood the privileged destination for the most demanding palates
Aceto Balsamico del Duca goes to Dubai again for the second year in a raw to enter new markets and cultures As a matter of fact the balsamic even if approaching cultural dimensions that differ from the Italianity that distinguishes it it is actually very versatile and it pairs well with every dish of any country In the recipe that we propose in this number for instance it enriches a beloved food of the Middle-East falafels The contrastive flavors meet each other and like two cultures coming into direct contact they come together but without loosing their peculiarities The consumer will therefore taste a forefront of the Arabic cuisine and history garnished by a few drops of Italian culture and tradition
Partita della Stella - December 11 2017
Thanks to an excellent night with the partecipation of several sport stars such as Luca Toni Rachele Barbieri Cecilia Camellini and Claud Adiapong 20000 euro were collected for the Caritas Baby Hospital of Bethlehem the only pediatric hospital of West BankAceto Balsamico del Duca supported the initiative by contributing to the fundraising activity and to the setting up of the event
Opening of XXV Concert Seasonof the Cathedral Musical Chapel of Modena
The usual Saint Stephen concert opened the season having a great success as always Aceto Balsamico del Duca as the main sponsor of the concerts proposed by the Chapel invites all to participate to the next musical events of the Cathedral presenting a rich calendar for 2018 For a more detailed program go to the web site of the Cathedral Musical Chapel
Corrida di San Geminiano - January 31 2018
This year Aceto del Duca renews again its support to the running race par excellence The ldquoCorridardquo adds to the competitive race with athletes of great importance a non-competitive version with the intent of giving the chance to run across the streets of Modena with other people in the day dedicated to the Saint Patron of the city Everyone is invited to take part to this event
Falafel with yoghurt andBalsamic Vinegar of Modena
sauce
BALSAMICO DEL DUCA NEWSRedazioneEditing Marketing Aceto Balsamico del Duca - FotografiePhotos archivioarchive Aceto Balsamico del Duca
wwwacetobalsamicodelducait | infoacetodelducait
Product of the month
Ingredients
Anfora Cara Aged Organic
Balsamic Vinegar of Modena
Yoghurt and Balsamic Vinegar sauce
bull Natural yoghurtbull Extra Virgin Olive Oilbull Aged Balsamic Vinegar of Modena bull Freshly squeezed lemon juicebull Dijon mustardbull Honeybull Freshly ground black pepperbull Sea salt
Falafel
bull Chickpeasbull Onionbull Garlic bull Cilantro bull Parsleybull Salt bull Black pepperbull Peanut oil
Grind together chickpeas onion garlic cilantro salt and pepper until blended Add the chopped parsley Mix the ingredients and leave the dough to stand in the fridge for at least an hour Form the chickpea mixture into small balls and fry them in peanut oil until golden brown Serve with the yoghurt and Balsamic Vinegar sauce and taste this mix of flavors that will delight everyonersquos palate
It is produced with selected organic raw materials coming from the must of the seven grape varieties indicated in the PGI Regulation Later on it is aged over three years in oak barrelsIt has a delicate smell and a woody aftertaste and it is pleasant and rich in taste
Preparation
DUBAI WORLD TRADE CENTER
Stand S1 - C53Pav Shk Saeed Hall 1
18 - 22 FEBRUARY 2018
andr
ea to
mas
sone
su
prog
etto
gra
fico
idea
to d
a tr
acce
com
Cappella Musicaledel Duomo di Modena
middot1453middotCappella Musicale del Duomo
Via Lanfranco 6 - 41121 ModenaVia Tamburini 96 - 41124 Modena
wwwcappellamusicaleduomomodenait
con il patrocinio di
con il contributo di
Daniele Bononcini Direzione artistica
INGRESSO LIBERO E GRATUITO
XXV Stagioneconcertistica 20
17-2
018
Mercoledigrave 20 dicembre 2017 ore 21Istituto Diocesano di Musica Sacra ConCerto di nataleFrancesca Provvisionato mezzosopranoCoro dellrsquoIDMS(musiche di Adam Bononcini Gomez Piazzolla Ramirez hellip)
Martedigrave 26 dicembre 2017 ore 16Duomo di ModenaXXii ConCerto di S Stefano ldquoo MagnuM MySteriuMrdquoIl racconto della nascita di Gesugrave secondo le visioni della Beata Anna Katerina Emmerich tratto da ldquoLa vita della santa Vergine Mariardquo
Cori della Cappella Musicale del Duomocon la partecipazione del Coro di voci bianche ldquoSorridi con noirdquo di Massa Finalese - Lucia Tassi direttorein collaborazione conSchola Cantorum ldquoBV Assuntardquo di Casinalbo Schola Cantorum ldquoSGiovanni Boscordquo di Modena
Andrea Ferrari voce recitanteComaci Boschi flautoGiuseppe Monari organoDaniele Bononcini direttore
Mercoledigrave 24 gennaio 2018 ore 21Istituto Diocesano di Musica Sacra ldquoriverberi baChianirdquoLezione ndash Concerto la musica di Bach nelle trascrizioni di celebri autoridon Vincenzo Vitale ssp pianoforte
Mercoledigrave 7 febbraio 2018 ore 21Istituto Diocesano di Musica Sacra ConCerto dei doCenti dellrsquoidMSMercoledigrave 21 marzo 2018 ore 21Duomo di ModenaldquoSettiMane gregorianerdquo ()Schola Gregoriana del Duomo e partecipanti al corso Fausto Caporali organo (musiche di JS Bach e improvvisazioni su temi gregoriani)Daniele Bononcini direttore
Mercoledigrave 18 aprile 2018 ore 21Duomo di ModenaConCertoEmanuele Carlo Vianelli primo organista del Duomo di Milano
Mercoledigrave 2 maggio 2018 ore 21Duomo di ModenaldquoSalve MaterrdquoSolisti della Basilica di S Maria Maggiore di Bergamo Christian Gentilini direttore
Mercoledigrave 30 maggio 2018 ore 21Duomo di ModenaldquoSettiMane polifoniCherdquo ()JS Bach Magnificat BWV 243Cappella Musicale del Duomo e partecipanti al corso Orchestra I Musici di Parma Daniele Bononcini direttore
Cappella Musicale del Duomo e Centro Studi di Musica SacraDirezione sede amministrativa e base logistica per liturgie e concerti in cattedrale Via Lanfranco 6 - 41121 Modena Sede Scuola Via Tamburini 96 - 41124 Modena bull Direttore cell 347 7602910 - fax 059 216078 (int 44) - danielebononcinigmailcom Segreteria aperta dal lunedigrave al giovedigrave dalle 15 alle 19 tel 059 230227 - cell 339 4420145 - infocmdmgmailcom Sito web wwwcappellamusicaleduomomodenait
iStituto dioCeSano di MuSiCa SaCra() Corso Settimane gregoriane 2018Il 17 e il 18 marzo 2018 si terragrave un Seminario di Canto Gregoriano guidato dai monaci Benedettini di Norcia Condizione per partecipare al Seminario egrave la frequenza a un corso di avvicinamento al canto gregoriano che si terragrave nei mesi di gennaio e febbraio nella sera del giovedigrave dalle ore 2030 alle ore 2230 Le lezioni verteranno sulla lettura della notazione quadrata e sullrsquoapprendimento del repertorio liturgico che verragrave eseguito in duomo il 17 e il 18 marzo (liturgia delle ore e Messa solenne in latino e canto gregoriano alle ore 945) Il corso si concluderagrave con un concerto in duomo mercoledigrave 21 marzo Docenti Primo Iotti Maestro di Cappella duomo di Reggio - Daniele Bononcini Maestro di Cappella duomo di Modena - Oronzo Casto latinista Termine delle iscrizioni mercoledigrave 10 gennaio 2018 Costo euro 50
() Corso Settimane Polifoniche 2018Nei martedigrave e giovedigrave di aprile e maggio 2018 dalle ore 2030 alle ore 2230 si terragrave presso lrsquoIstituto Diocesano di Musica Sacra un corso per lo studio e lrsquoapprendimento del ldquoMagnificatrdquo di JS Bach in preparazione dellrsquoesecuzione dellrsquoopera stessa nel duomo di Modena mercoledigrave 30 maggio Il corso verteragrave sullrsquoapprendimento dei problemi di lettura musicale tecnica vocale e guida allrsquoascolto dellrsquoopera Termine delle iscrizioni giovedigrave 5 aprile 2018 Costo euro 50
Per informazioni su iscrizioni e costi rivolgersi al Centro Studi di Musica Sacra (dettagli Segreteria qui sotto)
ConCerti Spirituali in Sgiovanni(via Emilia centro - lato piazza Mazzini)Organo Agostino Traeri (1779)
Juvenes Cantores del Duomo di Modena solisti e coroMons can Paolo Notari meditazioniDaniele Bononcini organo e direzione
Domenica 25 marzo ore 16ldquoAttende Dominerdquo Domenica 15 aprile ore 16ldquoIn Resurrectione DominerdquoDomenica 13 maggio ore 16ldquoGratia plenardquo
events
Gulfood the privileged destination for the most demanding palates
Aceto Balsamico del Duca goes to Dubai again for the second year in a raw to enter new markets and cultures As a matter of fact the balsamic even if approaching cultural dimensions that differ from the Italianity that distinguishes it it is actually very versatile and it pairs well with every dish of any country In the recipe that we propose in this number for instance it enriches a beloved food of the Middle-East falafels The contrastive flavors meet each other and like two cultures coming into direct contact they come together but without loosing their peculiarities The consumer will therefore taste a forefront of the Arabic cuisine and history garnished by a few drops of Italian culture and tradition
Partita della Stella - December 11 2017
Thanks to an excellent night with the partecipation of several sport stars such as Luca Toni Rachele Barbieri Cecilia Camellini and Claud Adiapong 20000 euro were collected for the Caritas Baby Hospital of Bethlehem the only pediatric hospital of West BankAceto Balsamico del Duca supported the initiative by contributing to the fundraising activity and to the setting up of the event
Opening of XXV Concert Seasonof the Cathedral Musical Chapel of Modena
The usual Saint Stephen concert opened the season having a great success as always Aceto Balsamico del Duca as the main sponsor of the concerts proposed by the Chapel invites all to participate to the next musical events of the Cathedral presenting a rich calendar for 2018 For a more detailed program go to the web site of the Cathedral Musical Chapel
Corrida di San Geminiano - January 31 2018
This year Aceto del Duca renews again its support to the running race par excellence The ldquoCorridardquo adds to the competitive race with athletes of great importance a non-competitive version with the intent of giving the chance to run across the streets of Modena with other people in the day dedicated to the Saint Patron of the city Everyone is invited to take part to this event
Falafel with yoghurt andBalsamic Vinegar of Modena
sauce
BALSAMICO DEL DUCA NEWSRedazioneEditing Marketing Aceto Balsamico del Duca - FotografiePhotos archivioarchive Aceto Balsamico del Duca
wwwacetobalsamicodelducait | infoacetodelducait
Product of the month
Ingredients
Anfora Cara Aged Organic
Balsamic Vinegar of Modena
Yoghurt and Balsamic Vinegar sauce
bull Natural yoghurtbull Extra Virgin Olive Oilbull Aged Balsamic Vinegar of Modena bull Freshly squeezed lemon juicebull Dijon mustardbull Honeybull Freshly ground black pepperbull Sea salt
Falafel
bull Chickpeasbull Onionbull Garlic bull Cilantro bull Parsleybull Salt bull Black pepperbull Peanut oil
Grind together chickpeas onion garlic cilantro salt and pepper until blended Add the chopped parsley Mix the ingredients and leave the dough to stand in the fridge for at least an hour Form the chickpea mixture into small balls and fry them in peanut oil until golden brown Serve with the yoghurt and Balsamic Vinegar sauce and taste this mix of flavors that will delight everyonersquos palate
It is produced with selected organic raw materials coming from the must of the seven grape varieties indicated in the PGI Regulation Later on it is aged over three years in oak barrelsIt has a delicate smell and a woody aftertaste and it is pleasant and rich in taste
Preparation
Falafel with yoghurt andBalsamic Vinegar of Modena
sauce
BALSAMICO DEL DUCA NEWSRedazioneEditing Marketing Aceto Balsamico del Duca - FotografiePhotos archivioarchive Aceto Balsamico del Duca
wwwacetobalsamicodelducait | infoacetodelducait
Product of the month
Ingredients
Anfora Cara Aged Organic
Balsamic Vinegar of Modena
Yoghurt and Balsamic Vinegar sauce
bull Natural yoghurtbull Extra Virgin Olive Oilbull Aged Balsamic Vinegar of Modena bull Freshly squeezed lemon juicebull Dijon mustardbull Honeybull Freshly ground black pepperbull Sea salt
Falafel
bull Chickpeasbull Onionbull Garlic bull Cilantro bull Parsleybull Salt bull Black pepperbull Peanut oil
Grind together chickpeas onion garlic cilantro salt and pepper until blended Add the chopped parsley Mix the ingredients and leave the dough to stand in the fridge for at least an hour Form the chickpea mixture into small balls and fry them in peanut oil until golden brown Serve with the yoghurt and Balsamic Vinegar sauce and taste this mix of flavors that will delight everyonersquos palate
It is produced with selected organic raw materials coming from the must of the seven grape varieties indicated in the PGI Regulation Later on it is aged over three years in oak barrelsIt has a delicate smell and a woody aftertaste and it is pleasant and rich in taste
Preparation
