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A friend once said 

I love Italian food because is honest. The recipes contain a few ingredients, so only ingredients of very good quality can give you a delicious dish.

Peperoni grigliati con Aceto Balsamico: About Us
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Peperoni grigliati con Aceto Balsamico

Grilled peppers with Balsamic Vinegar

  • few peppers

  • few drops of matured Balsamic Vinegar from Modena

Wash the peppers, dry them with a kitchen cloth and place them onto a baking tray covered with baking paper. Bake them at 200 °C without ventilation for around 15 min. Let the peppers cool down inside a glass or plastic container for 10 min. Then, peel them and open them to remove the white parts and the seeds. Cut the peppers in slices, place them on a plate and pour few drops of Balsamic Vinegar over them. 

Peperoni grigliati con Aceto Balsamico: Quality Standards
Peperoni grigliati con Aceto Balsamico: Pro Gallery
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