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Chicken alla Vittorio

My father Vittorio's iconic dish

main course


serve 4

30 mins


  • 4 chicken thighs dusted with four 4 shallots finely sliced
  • a garlic clove
  • a bunch of chive, finely chopped 300 ml white wine
  • 2 rosemary sprig
  • 4-5 sage leaves
  • 5-6 caper berries
  • 4-5 black olives halved
  • A bunch of fresh marjoram, oregano and basil finely chopped
  • 3 cherry tomatoes halved
  • 1 tbsp BALSAMOSABA® zero
  • 4 tbsp SABA
  • 2 tbsp EVOO
  • salt


  1. Gently fry the shallots in 2 tbsp EVOO and add garlic.
  2. Add the chicken thighs and let them brown at medium fire on all sides. Then add rosemary and sage.
  3. Coat the meat with the chopped herbs and 1 tbsp of SABA for each thighs.
  4. Add cherry tomatoes, olives and caper and deglaze with wine.
  5. Let it cook till the meat is done, but juicy.
  6. Just before the end of cooking add 1 tbsp of BALSAMOSABA® zero.
  7. Salt and pepper to taste.

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