Vinegar, Types for the Italian Kitchen
Vinegar is one of the most popular condiments in the world, and different types of vinegar are suited to a number uses. The benefits of vinegar are literally limitless, including low calorie content and many attributes that favor health, such as lowering cholesterol and aiding in digestion. It holds just 18 calories per 100ml, and is an excellent way to reduce the addition of salt to salads and other food.
Crafting Italian vinegar begins in oak barrels with what is called the “mother” of vinegars, a substance that remains following alcohol fermentation, containing acetobacter micro-organisms. There are three common types in Italy.
Traditional red or white wine Italian vinegar has been employed for millennia as a preservative. It is also perfect for marinating raw meats, and accenting sauces. The apple cider type, made using the must of this fruit, is richer in minerals like calcium, potassium and magnesium, as well as vitamins. While Modena’s extraordinary balsamic vinegar is more intense in flavor, and can be used to enrich a wider variety of foods, and is obtained from slowly cooking the grape leftovers after winemaking.