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Flower salad

Spring and summer are giving us plenty of flowers, fruits and herbs. Everyday we can create a new masterpiece for our table.

side dish


serve 4/6

30 mins


  • 3 zucchini flower washed and cut in stripes
  • 1 head of salad
  • chive, thyme, 1 mint leave ,3 basil leaves finelly chopped
  • 15 cherries halved, core out


  1. In a big salad bowl toss zucchini flowers, salad, aromatic herbs, cherries and almonds.
  2. Dress with salt and pepper to taste, BALSAMOSABA® 3 and Extra Virgin Olive oil and mix well. Taste and adjust seasoning.
  3. Serve drizzled with Traditional balsamic vinegar of Modena La Cà dal Non 12 years.

The extra virgin olive oil used in this recipe is called “TRATTURELLO” and it’s produced by my friend Francesco Travaglini in its farm “Parco dei Buoi” in Molise –

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