Vinegar of apples or honey? The one obtained through honey is an ancient food rich in properties, low in calories (21 Kcal in 100 g) and natural, made following an organic method of millenary tradition.
The wording of an Egyptian vase of about 8000 years ago testifies to us how this product was already known in the past, where however its production experienced a sharp decline since it was more convenient to obtain vinegar from grapes.
It has a golden color, has a slightly acidic taste and an intense aroma. It is elaborated following the traditional and biological process, the beginning of which is the slow fermentation of organic honey in water. The formation of acetic bacteria (acetobacter) makes possible the oxidation of ethanol and the creation of the precious vinegar.
Not being pasteurized, it keeps all bacteria and enzymes alive, also useful in facilitating digestion. In the face of very few calories, this vinegar is attributed with excellent qualities: it is purifying, remineralizing, activates the metabolism and strengthens the intestinal immune system.
Excellent for dressing salads, fruit salads, rice and roasts, but also diluted to create a thirst-quenching drink (which the Roman people called "possibly").