Lingua: Italiano

Travel Notes

Appunti di viaggio


This is a journey through flavors culminating with Balsamico Bonini . Each guest is served a small bowl of soft sbrinz( a local swiss cheese similar to parmesan cheese)  foam, together with five teaspoons filled with flavored nectars, in a crescendo of notes from a light sweet-sour to a full-bodied Traditional Modena Balsamic Vinegar aged 25 years. The guest shall dip each teaspoon, starting with the passion fruit sugar, in the soft foam, then bring it to the tongue to enjoy the combination of flavors. An intriguing game, like a journey to a faraway place.

Ingredients for 8 people:

For the fondue:

  • 200 g milk
  • 100 g cream
  • 150 g aged sbrinz
  • 20 g flour
  • 2 g dried mushrooms, finely ground
  • 10 g dill
  • 5 g rock salt
  • 200 g milk

For the teaspoons:

  • 50 g sugar
  • 150 g passion fruit juice
  • Reduce to 150 g, thicken with 2 g corn flour
  • 50 g sugar
  • 150 g raspberry purée
  • Reduce to 120 g
  • 50 g sugar
  • 100 g red wine vinegar
  • 250 g red wine
  • Reduce to 100 g, thicken with 4 g corn flour
  • 20 g sugar
  • 10 g honey
  • 200 g orange juice
  • 1 g orange peel
  • Reduce to 100 g, thicken with 4 g corn flour
  • 20 g Traditional Modena Balsamic Vinegar, aged 25 years


  • Prepare the syrups. For each of the four syrups, heat the sugar to the point of petit boulé. As soon as the sugar is ready, pour in the required juice and thicken as described. Where required, thicken the syrup with the corn flour. Let cool.
  • Prepare the soft sbrinz foam. Bring to the boil 200 g milk, thicken with the flour melted into a few drops of water, add the sbrinz, let it melt and mix thoroughly to obtain a fondue. Warm up 200 g milk and beat it with a hand blender. Put the fondue on the bottom of eight small bowls; top with the milk foam and dress with the dill, the dried mushrooms and the rock salt.
  • Serve the bowls accompanying each one with five teaspoons (four with the flavored syrups and the final one with the Traditional Balsamic Modena Vinegar) which can be also sprinkled with balsamic for overall identification.