Passionate about the art of Italian dressing and bringing something a little special to your recipe repertoire, Mazzetti proudly hosts the largest amount of Balsamic Vinegar of Modena in the world and uses recipes passed down through several generations to create a truly standout product.

Try creating these three delicious dishes, curated by renowned Italian chef Theo Randall…

Rigatoni with slow cooked tomato sauce, balsamic and pecorino
Serves 2 for main course or 4 for starter

An authentic dish that is a true celebration of Italian taste and simplicity. This tomato-based recipe works brilliantly with Mazzetti’s Etichetta Oro Balsamic Vinegar to give delicious sweet flavours throughout


  • 250g Rigatoni (Penne also works)
  • 500ml tomato passata
  • 1 clove garlic (finely sliced)
  • 75g unsalted butter
  • 8 basil leaves
  • 3tbsp Mazzetti Etichetta Bianca Balsamic Vinegar
  • 75g freshly grated Pecorino Stagonata or Parmesan cheese


  1. In a hot, large non-stick frying pan melt 50g of the butter and soften the sliced garlic for one minute on a medium heat, being careful not to brown the garlic or the butter. Add half of the basil leaves then add the Mazzetti balsamic vinegar.
  2. Reduce for one minute. Add the tomato passata and reduce on a low heat by half. This will take about 20 minutes. Season to your taste.
  3. Meanwhile, in a large pot of salted water, cook the pasta for two minutes less than the time on the packet. Take out the pasta with a slotted spoon and add to the tomato sauce in the frying pan, that has been put back on to a medium heat. Add a ladle or two of the pasta water and cook for a further two minutes. The pasta will absorb the sauce, and the starch from the pasta will thicken it too.
  4. Toss or stir a few times and add another 25g butter and half of the grated Pecorino or Parmesan cheese. Mix well so the cheese is absorbed into the sauce.
  5. Serve in hot bowls with a few basil leaves on top, the rest of the Pecorino or Parmesan and a drizzle of Mazzetti balsamic vinegar. Finish with freshly ground black pepper.

Warm chicken liver salad with mixed leaves, Umbrian lentils, pancetta, sage and balsamic
Serves 2 for main course or 4 for starter

A salad is the most traditional dish you might expect to find Balsamic Vinegar as an ingredient, however within this recipe it is cooked together with the meats to produce a rich, delicious flavour in every mouthful


  • 100g Castelluccio or Puy lentils
  • 250g fresh chicken livers
  • 100g sliced pancetta
  • 1 sprig of sage
  • 3tbsp Mazzetti Etichetta Bianca Balsamic Vinegar
  • 4tbsp Extra Virgin olive oil
  • 1 lemon
  • 250g mixed leaves, such as dandelion, radicchio, rocket or Castelfranco
  • Sea salt & freshly ground black pepper
  • 6 leaves of fresh mint, roughly torn


  1. Cook the lentils in a pan of simmering water for 20-25 minutes until soft.
  2. Meanwhile, trim off any greenish bits and visible sinew from the chicken livers, then set aside. Cook the pancetta in a frying pan until crisp. Remove with tongs and set aside to drain on kitchen paper. Add the chicken livers to the fat remaining in the pan and cook for about two minutes on each side until golden brown all over. Remove from the heat.
  3. Return the pancetta and the chicken livers back to the pan (don’t worry if the slices break up) along with the sage leaves. Add one tablespoon of the Mazzetti balsamic vinegar and season with salt and pepper. Toss everything together, then set aside.
  4. When the lentils are cooked, drain off all of the water. Add one tablespoon of the olive oil, a squeeze of lemon and seasoning.
  5. In a large bowl, toss the leaves and fresh mint with the remaining Mazzetti balsamic vinegar and olive oil. Add the lentils and mix gently together.
  6. Pile the lentils and leaves on the plates and place the chicken livers and pancetta carefully on top, with a drizzle of the Mazzetti balsamic vinegar.

Pannacotta with rhubarb, orange peel, Moscato and balsamic and hazelnut croquante
Makes 8

Traditionally you might not expect to find balsamic vinegar as a key ingredient within a sweet dessert recipe, however the Mazzetti Etichetta Oro works perfectly to flavour the fruit during the baking process, as well as a final dressing


  • 2 litres double cream
  • 2 vanilla pods – split open lengthways
  • Thinly peeled rind of 1 lemon
  • 3 gelatine leaves
  • 150ml cold milk
  • 1tbsp grappa
  • 150g icing sugar
  • 2 sticks rhubarb
  • 150g vanilla sugar
  • Thinly peeled ring and juice of 1 blood orange
  • 1tbsp Mazzetti Etichetta Oro Balsamic Vinegar
  • 75ml Moscato d’Asti


  1. Heat 900ml of the cream with the vanilla pod and lemon peel until boiling, then simmer until reduced by a third. Pour into a large bowl set over ice and leave to cool.
  2. Soak the gelatine leaves in the cold milk for 5-10 minutes until soft. Remove from the milk and reserve. Warm the milk gently until just below boiling point. Off the heat, add the soaked gelatine and stir until melted, then strain the milk into the reduced vanilla cream. Stir in the grappa. Leave the cool again, whisking every five minutes to prevent the mixture from going lumpy.
  3. Whip the remaining cream with the icing sugar to soft peaks. When the vanilla cream has cooled and reached the consistency of double cream, take out the vanilla pod and lemon peel, then fold in the sweetened whipped cream.
  4. Pour the mixture into cappuccino cups or other small moulds and leave to set in the fridge for at least two hours.
  5. Meanwhile, prepare the rhubarb. Preheat the oven to 180C. Cut the rhubarb into batons 5cm long and 2cm wide. Spread them in a baking dish and cover with the vanilla sugar. Add the orange peel and drizzle the orange juice, Mazzetti balsamic vinegar and Moscato d’Asti over the rhubarb. Cover with foil and bake for 15 minutes until the rhubarb is tender but not stewed. Cool.
  6. To serve, dip the cups in hot water for 5-10 seconds – the pannacotta should turn out easily (or you can serve in the cups). Top each pannacotta with some rhubarb and its juice and a couple of drops Mazzetti balsamic vinegar with croquante on top.