Modena balsamic vinegar joins forces with Jonathan Benno
Official reopening today, the eponymous restaurant marks its return with the integration of one of the Europe most important agri-food products on its critically acclaimed menu.
Monegasque ravioli (i.e. of Monaco) is an interpretation of that of Monaco famous national dish known as Barbagiuan – a fried ravioli usually filled with swiss chard and ricotta cheese. Drawing on influences from the Italian Riviera just across the border, Chef Benno’s version isn’t fried, but instead offers fresh boiled pasta filled with braised beef shank, Swiss chard, ricotta, Parmigiano Reggiano and Aceto Balsamico di Modena IGP Invecchiato (Aged balsamic vinegar from Modena) for a soft and acetic finish that illuminates the decadent pasta.
While conceptually Benno pays homage to classic French gastronomy, Chef Benno is no stranger to Italian cuisine. Its partnership with Modena balsamic vinegar reinforces its commitment to pushing the boundaries of Epicureanism through a dish that celebrates French and Italian culinary traditions.
Chef Benno remarks: “People don’t know how complex Modena balsamic vinegar can be, it has many different textures and levels of sweetness. It doesn’t have to be just for dressing, it can be used to balance the flavor of a dish. , which makes it rounder. Modena balsamic vinegar can also be used for color, whether in a sauce or broth. “
Monegasque ravioli with balsamic vinegar from Modena will be offered at the launch of Benno’s autumn-winter menu Friday October 1. The partnership is part of the project of the Consortium “Balsamic vinegar of Modena, the original”, co-funded by the European Union, to promote authenticity, traceability and labeling guaranteed by the protection of the European brand of balsamic vinegar of Modena.
About Chef Jonathan Benno
Considered one of the best chefs in the country and recognized for his dedication to quality and craftsmanship, Jonathan Benno’s career spans more than three decades, having worked in some of the best restaurants in the world. Graduated from Culinary Institute of America, the spirit of his cuisine was cultivated thanks to his mentors whose John Farnsworth, Michel mina, Daniel Boulud, Tom colicchio, and Thomas keller, which helped shape his philosophy of food and catering, and instilled in him the desire to settle for nothing less than excellence. Benno spent six years as a chef at In itself, during which he helped win the three Michelin star restaurant and four stars of the New York Times and was named “Best New Chef” by Food & Wine Magazine.
Most recently, Chef Benno spent six years at the helm of Lincoln Ristorante at Lincoln Center, where he received critical acclaim for his contemporary Italian cuisine. In 2018, the recently redesigned The Evelyn hotel located in that of New York bustling NoMad neighborhood, has become home to the next chapter in Chef Benno’s culinary era. He introduced three distinct but complementary concepts: Leonelli Restaurant & Bar, a relaxed Roman-inspired trattoria; Boulangerie Leonelli, a bakery and café inspired by the great bakeries of Rome and that of New York rich history of Italian-American pastries; and his eponymous first project, Benno, a gourmet restaurant serving Mediterranean cuisine, which received 3 stars from The New York Times and a Michelin star.
About Modena balsamic vinegar
Modena balsamic vinegar is one of the most important Italian agri-food products in the European Union. Dating back to ancient Roman times, the cooking of grape must was used as a sweetener and condiment. The production of balsamic vinegar became linked to Modena during the 11e century. Today, production specifications require that all raw materials, processing, maturation and aging take place in the provinces of Modena and Reggio Emilia and that the grape must come from specific vines, including Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni. .
A minimum maturation period of 60 days takes place at a temperature of 20 degrees Celsius, in barrels, vats or barrels made from precious woods such as sessile oak, chestnut, mulberry or juniper. For the product to be certified Balsamic Vinegar of Modena, analytical and organoleptic tests are carried out by expert technicians and tasters. The finished product is then packaged in glass, wooden, terracotta or terracotta containers of various sizes. An extremely versatile product, Balsamic Vinegar of Modena can bring harmony and balance to the different characteristics of the individual ingredients of a dish. Its distinctive European characteristics include a clear and shiny appearance, intense color, a bittersweet and balanced flavor and a slightly acetic and delicate aroma, lingering with woody notes.
SOURCE Balsamic Vinegar of Modena