Vinegar

Vinegar, light salad dressing

A good vinegar and the salad is served. Among the most popular condiments, it provides few calories, embodying a precious ally in low-calorie diets. The most common types in Italy are three.

Traditional wine vinegar, white or red, has been used for millennia to preserve food. In the kitchen it is also used to marinate meat and fish carpaccio and to enhance sauces. The artisanal production is carried out in oak barrels containing the so-called mother of vinegar, which favors the fermentation of wines, carried out by Acetobacter microorganisms. With just 18 calories per 100 ml, it allows you to limit the addition of salt and olive oil.

Much appreciated, the most delicate, light-colored apple cider vinegar derives from fermented cider, obtained from the juice of the fruit. It has an increased amount of minerals - calcium, potassium, magnesium - and vitamins. It fits fully among the calorie-reduced salad dressings.

The extraordinary balsamic vinegar of Modena is instead characterized by an intense taste. It is an ideal companion for salads as well as for many other foods, even strawberries. It is obtained from the slow maturation of the cooked grape must.