White vinegar is a mixture of acetic acid and water used mainly in the kitchen as a condiment. It is known for its sour taste and its ability to add a touch of acidity to dishes. White vinegar is ideal for seasoning salads, preserving vegetables and marinades. It is also an essential ingredient in the preparation of sauces and dressings. Try it in your recipes to give a fresh touch to your dishes!
There is more than one method to obtain good vinegar; the simplest and quickest is certainly using a terracotta vessel.
Take a well-washed and dried terracotta vessel and pour in a bottle of genuine white wine; cover with a folded cloth and leave it for about a month so that the transformation is complete.
This system is quite effective, but to have a truly artisanal vinegar it would be ideal to use a tinello, that container made from wooden staves that used to be found in every country house.
Today you can see it hanging on a kitchen wall as a decoration and it certainly gives a rustic touch, but it would be better to know how to use it on occasions like this.
The procedure is the same as with the terracotta vessel, but the fact is that with wood the result is different.
One must always remember that: the liquid must never reach the rim but should always remain three fingers below; when vinegar is removed for use one must always remember to add wine lees in the same quantity; if the liquid begins to cloud it must be filtered; the tinello should never be left uncovered because dust could damage the acetification process; if little worms are noticed in the liquid it should be heated to 60-70 degrees to destroy them.
Italy
| Energy (kcal) | 71 |
| Carbohydrates (g) | 0.1 |
| of which Sugars (g) | 0.1 |
| Protein (g) | 0.1 |
