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How to combine high quality vinegars and foods

The world of vinegars is a world that still needs to be explored. Vinegars are widely consumed but they are barely known

High quality vinegars, beside good, are also presented with a beautiful outer garment. They are packaged in bottles of small size, with well-made labels.
Given that the attention on seasonings is rising more and more, now when consumers choose vinegars they tend to look for something beyond the usual bottles. They want special vinegars; they want to be impressed by peculiar tastes.

In Italy the project Olio Officina has just been started. It is theoretically reserved to the extra virgin olive oils, but in fact it is open to all fatty foods, plants and animals, and even without neglecting the other seasonings, including the vinegars.

The logic behind the problem of vinegar combination is easy: vinegars cannot be chosen randomly. It is pointless to use random vinegar and also it is wrong to employ a single type of vinegar for all dishes.
Then, here are some basic rules to choose vinegars.

White wine vinegars can be used to create various sauces and vinaigrette or on grilled vegetables and fish.

Red wine vinegars can be combined with thick vegetable salads, cooked vegetables, roasted sea fish and, more in general, with strong flavor foods.

Balsamic vinegar can be used in the dip, or with fish dishes, or medium-aged cheeses, or as a dessert, pouring it over strawberries, or even using it as a digestive after a meal.

With Apple Vinegars, the ideal choice would be using them with tender leaf salad or fruit salad or as an ingredient in some sweet, refreshing drink diluted in water.

I stop here for the moment. In the next months we will take into considerations other aspects about the choice of vinegars.

by Luigi Caricato
01 august 2011, Food & Fun > Gastronomy

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