(Italiano) Summer stop
27/06/2021
Dear friends,
tours to Villa Bianca are suspended
from June 28th to July 10th.
The barrels cry… they need care.
See you soon,
the Biancardi team
Work in progress
Olio e Tradizionale!
19/11/2019
Vi ricordate i 590 kg di olive ottenute da agricoltura biologica? Sono stati trasformati in olio e ora sono al fianco del nostro tradizionale. Il 25 dicembre si avvicina e abbiamo deciso di farvi un regalo! Ordinate sul nostro shop online tre confezioni di Aceto Balsamico Tradizionale di Modena e riceverete in regalo una bottiglia di olio extravergine di oliva biologico. L’offerta scade il 31 dicembre 2019!
Olive, varietà frantoio
Sulle colline bolognesi coltiviamo leccino, frantoio e pendolino. Raccogliamo a mano e separiamo pazientemente le olive dalle foglie. L’olio è biologico, di categoria superiore e ottenuto direttamente dalle olive spremuto a freddo unicamente mediante procedimenti meccanici e confezionato in una bottiglia da 250 ml con tappo versatore. Provatelo su pane fresco, condite insalate, fate felici i vostri palati!
Le olive e la gioia di chi le raccoglie
(Italiano) Antica Acetaia Villa Bianca su Lonely Planet Traveller di Ottobre
10/10/2017
Check Lonely Planet Traveller’s October issue: all the secrets of Antica Acetaia Villa Bianca revealed!
Free EV charging @ Antica Acetaia Villa Bianca
16/03/2017
Every visitor can charge its EV for free at Antica Acetaia Villa Bianca.
Call us for availabilty.
You can find us here
Tortellini&CO and Antica Acetaia Villa Bianca
15/12/2016
They came to visit us with their passion for good kitchen, with their constant research for the best ingredients, it was supposed to be a short meeting but it ended talking about everything immaginable about food… Are you curious to know what our friends from Tortellini&CO say about us ?
Discover it here!
(Italiano) Happy Halloween! Felice Halloween!
27/10/2016
(and a recipe for you!)
Pumpkin Flan
in ricotta cream, walnuts and Aceto Balsamico Tradizionale di Modena
INGREDIENTS: (6/8): 600 gr. pumpkin, 5 eggs, 150 grams of grated parmesan cheese, 500 gr. ricotta, 3 tablespoons extra virgin olive oil, salt to taste, 20 chopped walnuts, bread crumbs taste, 2 sockets savory, traditional balsamic vinegar of Modena.
PREPARATION: Cut large slices of pumpkin, remove the seeds and cook in the oven at 200 degrees for 50/60 minutes approx until it becomes soft. Remove from the oven and take the pulp off with a spoon, place it in a bowl and mash with a fork until it is reduced to a purée. Join the 4 eggs already whisked with parmesan cheese. Add ricotta cheese, chopped walnuts, savory, salt and oil. Mix well. Pour the mixture into a baking dish and level with the back of a spoon. With the help of a fork draw horizontal and vertical strips. Beat 1 egg and brush gently over the entire surface. Sprinkle with bread crumbs, bake at 160 degrees for 40/45 minutes. Remove from oven and decorate … with Traditional Balsamic Vinegar of Modena.
(Italiano) Gelato e ABTM
25/05/2015
对不起，此内容只适用于意大利文。