The history of vinegar goes hand in hand with the history of wine. Yet, one does not always become vinegar, sometimes one is born with a will to achieve high quality levels, to the extent that there are vinegars derived from Barolo that are extremely popular. This product has very ancient roots and the Romans used to consume it as a refreshing and invigorating drink by diluting it with a little water. It was also widely used as a preservative and disinfectant, and over the centuries its presence in kitchens remained unchanged. It was a tradition for each family to keep its own little jug of vinegar made with the ""old mother"", a gelatinous mass consisting of cellulose and bacteria that is at the origin of fermentation and transforms alcohol into vinegar acid. There are many ways to use this fermented product in typical local cuisine. In fact, it is the basis for the preparation of traditional bagnèt, the ever-present sauces that are served with the great boiled meats, as well as with carpioni and the much sought-after baciuà, soft boiled pigs trotters, put in aromatised vinegar, breaded and fried. Not just a single vinegar, but a variety of vinegars whose flavours change depending on the wine from which they are derived, as do their pairings with typical dishes: the vinegar made from Moscato wine, for example, with its aromatic notes goes well with white meats and even some desserts, while the above mentioned barrel-aged Barolo wine vinegar is best served with main courses of meat and game.
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