BALSOY

A real new product for worldwide cooking

Balsoy is the new dressing which combines in an innovative and original way the noble Italian tradition of Balsamic Vinegar of Modena with the centenary one of soy sauce. The encounter between these two specialties, both having already conquered the world’s kitchens, brings to life a sauce which stands out for its balance in flavor, the naturalness of the recipe, but mainly for its unique and heavy-bodied taste.

USE BALSOY IT’S SIMPLE: It can easily replace your regular vinegar or soy sauce, so you can rediscover your classics from a whole new perspective.

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balsoy
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The most “fusion” sauce you’ve ever tasted!
100% created and produced in italy
Every combination is the perfect one.

Born from the perfect combination of tastes, Balsoy makes every flavor match to be the perfect one. Used as a condiment on vegetables or in reductions, especially on meat and fish, it adds a special touch also to simple dishes. Balsoy becomes a precious and irreplaceable ingredient when preparing more elaborated recipes or mixing different culinary traditions.

100% natural ingredients:
38% balsamic vinegar of Modena (wine vinegar, concentrated grape must), 37% soy sauce (water, soy, wheat, salt), concentrated grape must, cane sugar, natural extracts.

Available in two formats:
Pet 150 ml
Glass bottle 250 ml.

Vinagre Balsamique

de Modène

Sauce Soja

Japonaise

ingredients

A recipe INNOVATIVE & NATURAL

Balsoy Sauce is the perfect combination with a balanced dosage of balsamic vinegar of Modena and soy sauce. The Balsamic Vinegar of Modena IGP is produced only in Modena in Italy, no other balsamic vinegar produced in the world can have the protected designation (PGI) “Balsamic Vinegar of Modena”. Our soy sauce is produced by a major quality brand recognized worldwide.

Roast duck with orange demi-glace

Serves 4

4 Duck breasts
100 ml Bud 100 ml
100 ml Orange juice
Orange peel to taste
3 gr.Agar
Orange powder to taste
100 ml Grand Marnier
50 gr. Butter
3 Potatoes

In an aluminum mold combine the potato into 2 mm slices interspersed with butter and salt. Bake at 180 degrees for 25 min. In the meantime, cut the duck breasts and place it on a hot iron pan with a flake of butter on the skin side. Cook the breast rare, then put it in the oven for another 10 minutes in the pan, dab the bottom of the pan with paper, then flambé with the liqueur, pour in the juice and finish with the Bud. Gel the orange juice with agar – agar, then scallop the breasts after 5 minutes of rest in the heat. Place the breasts, the potato pie out of the mold and the sauce. Garnish with a powder obtained from the pulverization of dried orange.

Balsoy glazed tuna, braised pak-choi, green apple tartare and apple powder

Serves 4

200 gr. Tuna
20 gr. White sesame
15 gr. Black sesame
50 ml. Balsoy
2 Pak Choi
2 Green apple
10 gr. Green apple powder
10 ml EVO oil

Obtain parallelepipeds of tuna, then marinate them in the Balsoy. Cut the green apple into a very regular cube and cut the pak choi in half. Roast the pak choi with extra virgin olive oil in a pan, then coat the tuna drained from the marinade in sesame seeds. Brown the tataki-style tuna over high heat and serve, placing the pak choi on the left, the green apple in the center and the tuna on the right.
Garnish with a green apple peel powder.

Balsoy glazed tuna, braised pak-choi, green apple tartare and apple powder

Serves 4

200 gr. Tuna
20 gr. White sesame
15 gr. Black sesame
50 ml. Balsoy
2 Pak Choi
2 Green apple
10 gr. Green apple powder
10 ml EVO oil

Obtain parallelepipeds of tuna, then marinate them in the Balsoy. Cut the green apple into a very regular cube and cut the pak choi in half. Roast the pak choi with extra virgin olive oil in a pan, then coat the tuna drained from the marinade in sesame seeds. Brown the tataki-style tuna over high heat and serve, placing the pak choi on the left, the green apple in the center and the tuna on the right.
Garnish with a green apple peel powder.

Wholemeal spaghetti and sautee julienne vegetables

Serves 4

1 Zucchini
1 Onion Tropea IGP
1 Leek
1 Carrot
200 gr. Spaghetti “Soba”
50 ml Balsoy

Cut the vegetables into julienne strips, then roast them in an iron pan over moderate heat.
Boil the spaghetti, in the meantime reduce the chopped balsoy with sugar to 30% of its weight.
Glaze the spaghetti in the sauce thus obtained, then place them on a deep plate. Garnish with the vegetables, some sprouts and chopped chives.

Sea bream sushi and mackerel nigiri

Serves 4

200 gr. Rice for sushi
100 ml Rice vinegar
100 gr. Mirin
50 gr. Sugar
1 Mackerel
1 Sea bream
1 Tuna
10 slices Avocado
10 slices Carrot
10 slices Mango
10 gr. Wasabi

Cook the sushi rice according to tradition, fillet the fish, marinate them and finally prepare the vegetable line. Spread the seaweed on the bamboo mat, then pack the rolls alternating vegetables, wasabi and fish, also following different colors. Also prepare the nigiri by making a rice ball on which a veil of mackerel will be placed. Finally, seal with the seaweed. Serve in an essential way, accompanying with Balsoy and marinated ginger.

Sea bream sushi and mackerel nigiri

Serves 4

200 gr. Rice for sushi
100 ml Rice vinegar
100 gr. Mirin
50 gr. Sugar
1 Mackerel
1 Sea bream
1 Tuna
10 slices Avocado
10 slices Carrot
10 slices Mango
10 gr. Wasabi

Cook the sushi rice according to tradition, fillet the fish, marinate them and finally prepare the vegetable line. Spread the seaweed on the bamboo mat, then pack the rolls alternating vegetables, wasabi and fish, also following different colors. Also prepare the nigiri by making a rice ball on which a veil of mackerel will be placed. Finally, seal with the seaweed. Serve in an essential way, accompanying with Balsoy and marinated ginger.

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    Savignano sul Panaro (MO) Italy

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