Description
Vinegar is the result of the acetic fermentation of white or red wine.
The name comes from the Latin vinum acre, "sour wine". The transformation is done by bacteria that, in contact with air, turn alcohol into acetic acid: this is how the "mother" forms, a jelly-like film that traditional producers keep and pass on, much like a sourdough starter.
In Venice vinegar has a special history: it is the soul of saor, the sweet and sour stewed onions that sailors used to preserve fish on long voyages. I use it in the plant-based version, pumpkin saor, and also to marinate vegetables, in panzanella and in every sweet and sour dish.
White wine vinegar is milder, red wine vinegar more intense and fruity. Use it sparingly: a few drops are enough to brighten a salad or balance a dish that is too sweet.
The name comes from the Latin vinum acre, "sour wine". The transformation is done by bacteria that, in contact with air, turn alcohol into acetic acid: this is how the "mother" forms, a jelly-like film that traditional producers keep and pass on, much like a sourdough starter.
In Venice vinegar has a special history: it is the soul of saor, the sweet and sour stewed onions that sailors used to preserve fish on long voyages. I use it in the plant-based version, pumpkin saor, and also to marinate vegetables, in panzanella and in every sweet and sour dish.
White wine vinegar is milder, red wine vinegar more intense and fruity. Use it sparingly: a few drops are enough to brighten a salad or balance a dish that is too sweet.
