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Chrómia tells the chromatic and sensorial nuances of the Prelibato trilogy

Exploring the sensory and culinary richness of the Prelibato trilogy, the White Dressing obtained from white Trebbiano Modenese grapes and produced in three versions “Classic”, “Rosè”, and “Riserva” is the goal of the Chrómia project, created for us by the I.F.S.E. Culinary Institute.

This innovative photographic and culinary experimentation project enhances the characteristics of Prelibato, born in 2009 to bring versatility and innovation to the world of Balsamic Vinegar through the suggestion of new pairings, with dishes ranging from fish, fresh and syrupy fruit, edible flower salads, Greek salad, caviar, cocktails, and drinks. It is the first White Dressing to enter the market and is obtained from the pressing of white Trebbiano Modenese grapes from the family vineyards of the Tenuta del Cigno farm. The juice obtained from pressing, the so-called “must”, is centrifuged with a special process and then aged in ash wood barrels, which give it aroma and creaminess without altering its clear and limpid color. Once aged, the product is extracted and filtered again. It is an “Umami” Dressing with an intense taste, neither sweet, salty, bitter, nor sour, but incredibly full and flavorful, whose name recalls what is very pleasant, excellent, and exquisite in flavor. The company created the Rosè and Riserva variants from the Classic version.
 

IFSE’s INTERPRETATION
Through the creative use of light, reflections, and moving water, the I.F.S.E. project, in the hands of photographer Saverio Pisano, captures the beauty and complexity of the three versions of Prelibato (Classic, Rosè, and Riserva), transforming each bottle into subjects of culinary artistic inspiration, through the fusion of visual art and gastronomic excellence. The three types of White Dressing in the project are represented through the coloring of the underlying water, which turns the set into a palette of colors and tones. The reflections and hues of the water surprisingly interact with light, creating visually captivating and suggestive compositions.

To enhance the flavor nuances that make the trilogy unique, chef Riccardo Marello creates six unique preparations, conceived considering the characteristics of each type of Prelibato:

Prelibato

  • Frozen cinnamon and chamomile créme brulée with wine-poached pears, and pear and Prelibato slush
  • Scallop with strawberries and field herbs with Prelibato

Prelibato is aged for at least 5 years in ash wood barrels, giving it a fresh and fruity aroma and creaminess without altering its clear and limpid color. It has a density of 1.22, with a sweet and sour taste, soft, harmonious, and fresh.

Prelibato Riserva

  • Creamy herb mix with goat cheese and Prelibato Riserva
  • Quails and vegetables marinated in Prelibato Riserva

Prelibato Riserva is aged for at least 8 years in ash wood barrels, giving it a straw-colored appearance with golden hues and a harmonious aroma. It has a density of 1.30, with a velvety and fruity taste, intense and enveloping.

Prelibato Rosè

  • Octopus bruschetta with cherry tomatoes, puntarelle chicory, and olives with Prelibato Rosè mayonnaise
  • Red prawns with glasswort, fennel and mango with green apple, fennel and Prelibato Rosè sorbet

Prelibato Rosè adds to its extreme purity (it is composed entirely of Trebbiano Modenese white grape must) a very small amount of Ancellotta grape and rose essence extracted from the petals of plants grown at the “Tenuta del Cigno” farm. It has a pink color, fresh and fruity aroma, a taste with a balanced hint of rose, and a density of 1.22.

 

WHY Chrómia

The stylized accented "ó" at the center of the name “Chrómia” represents the distinctive design of Prelibato bottles, highlighting the central role of the product in both the logo and the project itself. This visual detail emphasizes the importance of Prelibato as a fundamental inspiration and guide for the creative process.
The decision to name the project “Chrómia” was primarily influenced by the chromatic diversity of the three product variants: Prelibato, Prelibato Rosè, and Prelibato Riserva. The name itself reflects the attention paid to color during the stages of the photographic process, from pre-production through shooting and post-production. Furthermore, the term ‘Chrómia’ evokes the chromatic effect of light reflections on water.
In conclusion, ‘Chrómia’ represents a reflective and in-depth exploration of the variety and complexity of the three types of Prelibato White Dressing. Through the lenses of photography and gastronomy, the project captures and communicates the diversity of colors, flavors, and sensations that these products offer.