Acetobacteria are tiny and their ''mother'', the gelatinous substance in which they proliferate, is not pleasant to look at. And yet they are so useful: thanks to their work, it has been possible, since ancient times, to preserve food long before the era of refrigerators, to create invigorating and refreshing solutions, medical and curative potions.
In Langhe Monferrato Roero you will find small vinegar cellars carefully managed by wine and fruit producers who passionately dedicate themselves to transforming local wines into precious vinegars.
Vinegars that are able to express the typical richness of the prized native black and white grape varieties (Nebbiolo, Barbera, Dolcetto, Arneis, Moscato and others) and that, like the great Barolo and Barbaresco, are aged in wood, thereby endowing themselves with mature and refined notes.
At this stage vinegar will no longer be a simple condiment, but a precious ingredient to seek out in local recipes, from soused ones to mixed pickles, and to take home to enrich fresh summer salads with the incomparable Langhe Monferrato Roero touch.
