Small onions ( cippolline borretane) with Modena balsamic vinegar are typical of the region. In the past, onions were preserved in vinegar to be consumed during the winter.

Today this tradition continues, because these onions are simply delicious. Here are some suggestions for using them: as an aperitif, around a raclette or a fondue, during cooking around a roast beef (don't forget to add the juice from the pot) or to deglaze a liver of calf. They are also very good in a beetroot and endive salad.

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