Timorasso vinegar (Az. Agr. Massa) - Exclusive Acetaia San Giacomo

Obtained from the Timorasso grape wine of the legendary Walter Massa, subsequently acetified through very slow (static) oxidation and at natural temperature (that is, without thermal or mechanical forcing).

The slow artisanal processing guarantees the maintenance of aromas and perfumes and allows us to obtain an acidity that is never aggressive even if it is nice and strong and has character.
The minerality and flavor of this vinegar is incredible, making it unique when used with fish and shellfish.

Ideal for salads, vinaigrettes, fish marinades, roasts and rich (even fatty) dishes. If possible, first dissolve the salt ( and a good amount of pepper perhaps) and the various - if any - herbs with a little vinegar. When everything has melted well, incorporate with the oil.