Nobody knows when vinegar first made its appearance. Certainly it was a product of random event, thousands of years ago.
The relationship of the vinegar with health begins very early. Vinegar by nature has disinfectant and antimicrobial properties. Moreover, the acetic acid, the main component of vinegar, plays an important role in the release of energy from fat and carbohydrates.
The balsamic vinegar first appeared in Modena of Italy prior to a millennium. It has oak flavor, which makes it the ideal ingredient in recipes with meat or fish, fruits, cheeses, pasta, ice cream, marinades or salads with raw or cooked vegetables.

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