Terra del Tuono - Balsamic since 1892 Social Networks Acetaia Products Our brands Recipes with Vinegar Restaurant English Welcome to Acetaia ... Thank you for your visit! You will know the best Vinegars and Condiments. We will tell you about ancient traditions, our history, the flavors and aromas of our land. Good navigation !! DISCOVER THE WHITE PEARLS! DISCOVER OUR NEW SAUCES! DISCOVER OUR NEW WHITE-BASED FRUITY! Discover the latest news from the Acetaia! Click here to discover all our News! News of Terra del Tuono Acetaia Terra del Tuono srl - via Monzani 5 - 42122 Corticella (RE) - T. +39 0522 343317 - F. +39 0522 0522342435 - VAT number 02886600366 Create a free website Powered by Start your own free website A surprisingly easy drag & drop site creator. Learn more.

Terra del Tuono - Balsamic since 1892 Social Networks Acetaia Products Our brands Recipes with Vinegar Restaurant English Traditional Balsamic Vinegar of Reggio Emilia PDO The true Tradition of Traditional Balsamic Vinegar of Reggio Emilia PDO. An exclusive, certified, precious product. Acetaia Terra del Tuono srl - via Monzani 5 - 42122 Corticella (RE) - T. +39 0522 343317 - F. +39 0522 0522342435 - VAT number 02886600366 Create a free website Powered by Start your own free website A surprisingly easy drag & drop site creator. Learn more.

Terra del Tuono - Balsamic since 1892 Social Networks Acetaia Products Our brands Recipes with Vinegar Restaurant English Polpetti al Bianco Ingredients (for 4 people): 1 kg of octopus, a glass of Il Bianco, two tablespoons of extra virgin olive oil, a clove of garlic, a bunch of herbs (parsley, thyme, bay leaf), a chilli pepper, a glass of dry white wine, two tablespoons of soy sauce. Preparation: 1) Cut the head of the octopus with a sharp knife, just under the eyes 2) Remove the entrails and the part of the eyes, taking care to leave the tentacles attached to the head 3) Rinse them under running water and dry them by dabbing them with kitchen paper 4) Put the wine, the white, the soy sauce and the salt in a large bowl and mix 5) Wash the chilli and cut into small pieces. 6) Rinse the aromatic bunch and combine these two ingredients in the bowl 7) Transfer the octopus to the marinade and mix carefully so that they are completely coated 8) Cover the bowl with cling film and leave it in the refrigerator for 3 hours 9) Heat a previously greased plate, drain the octopuses, keeping the marinade aside.10 ) Put a few octopuses at a time on the plate and cook for about 5 minutes or until they are completely white 11) Once all the octopuses are cooked, transfer them to a plate service 12) In a non-stick pan, place the remaining marinade and reduce over low heat until the consistency of a creamy sauce 13) Serve the octopus with the cooking sauce Acetaia Terra del Tuono s.r.l. - via Monzani 5 - 42122 Corticella (RE) - T. +39 0522 343317 - F. +39 0522 0522342435 - p.IVA 02886600366 Create a free website Powered by Start your own free website A surprisingly easy drag & drop site creator. Learn more.