LaSelva Organic Balsamico
In the summer, not only our clothes get lighter. Our palate is looking forward to the light cuisine as well. Simple dishes with fresh salad, colorful vegetables and low calories are back on top. Although salads are not explicit summer dishes, they are often associated with summer experiences: A brunch on the balcony, a barbecue in the garden or a holiday in Mediterranean regions. What could be better than a colorful salad that tastes like sun and vacation?
When you talk about salad, most people think of a vegetarian dish, which is mainly made of fresh vegetables. In ancient times, such salad dishes were just as popular as they are today.
Especially the philosophically-inspired Greeks appreciated the simple freshness of salad. In the following centuries raw vegetable salads were largely demoted to side dishes. They were classified as rabbit food and poor man's food. The salad experienced its renaissance only in the second half of the 20th century. When sitting occupations within the working world rapidly increased and the food shelves almost cracked under the oversupply, also holidays to Southern European countries became affordable for everyone. Due to the Mediterranean way of life, the demand for light, low calorie food increased massively. Salads quickly became the epitome of a conscious nutrition. Of course, most of the salad fans will not be satisfied with the pure taste of the different vegetables. Thus, salads get an individual touch by dressings made of olive oil, salt, pepper and vinegar. Especially vinegar contributes significantly to the character of the salad.
It can be assumed that vinegar has been used for 8,000 years. Originally, fermented alcohol was used to make food last longer. The Assyrians also knew vinegar as a medical product. The Romans diluted it with water and drank it as a refreshing drink. The so-called Posca was the most popular non-alcoholic drink in the Roman Empire – apart from water, of course. In times of cola and beer, vinegar is mainly used for refining foods, especially salads. Fruit vinegars give salads a particularly sophisticated flavor.
That the use of fruit vinegar does not have to be limited to salads is proven impressively by the Organic Balsamici of LaSelva. The basis of the genuine taste are sun-drenched fruits from areas in southern Tuscany. LaSelva Organic Condimento Bianco Sofia is a seasoning made of white wine vinegar and grape must. This full-bodied fruity specialty refines salad dressings, delicious desserts as well as raw salads, meat and fish dishes. The Organic Aceto Balsamico di Modena IGP is characterized by a dark color and a pleasant sweet and sour taste. The abbreviation IGP stands for ”Indicazione geografica protetta“. The label shows that the balsamic vinegar comes from the Italian province of Modena or the region of Emilia-Romagna. The creamy version of the popular Aceto Balsamico has a pleasantly fruity sweetness. With the Organic Crema con Aceto Balsamico Di Modena IGP meals and desserts can be elaborately decorated and refined. It goes well with spicy cheese or sweet fruits with vanilla ice cream. The balsamic vinegar cream is also suitable for rounding off the flavors of meat and fish dishes. Look forward to the fine scent and the round taste of LaSelva Organic Balsamici!
