At the ezzich Manufaktur from Franconia, everything revolves around the sour condiment. Using a natural fermentation process, Daniela and Roberto Rotella produce vinegar creations in all variations. Organic ingredients are their top priority. One of the manufactory's specialities is wild garlic vinegar. The small family business recommends it for cucumber, beetroot, and asparagus salads.
Ms. Rotella, why is your organic wild garlic vinegar such a special delicacy?
The natural production process makes our organic wild garlic vinegar an especially mild and well-rounded taste experience. For the base vinegar, we infuse our BASIC white wine vinegar with dried wild garlic. Our manufactory produces wine vinegar using the traditional surface fermentation method. This allows it to ferment with time and patience, resulting in a harmonious and mild taste despite its 6% acidity. Our wild garlic vinegar is a must for wild garlic lovers. And be warned: the vinegar has an intense garlic flavor!
Which salads and dishes can be particularly well refined with wild garlic vinegar?
Wild garlic vinegar goes particularly well with spring salads containing cucumber, asparagus, and beetroot. In addition, its aroma is suitable for refining fish dishes. You can excellenty season cabbage with a few drops of wild garlic vinegar. A dash of vinegar in the cooking water for cauliflower also helps maintain its white color.
And which herbs and oils harmonize best with the typical wild garlic taste?
Basically, you should use either a flavorful vinegar or an intense-tasting oil for salad dressing. Otherwise, the flavors will compete and both components will lose their taste. However, we recommend high quality for both vinegar and oil. Mustard oil harmonizes perfectly with our organic wild garlic vinegar. As a rule, this robust cooking oil is regional, but it does not taste hot or like mustard. Our herb tip for a vinegar & oil dressing with wild garlic vinegar and mustard oil: chives.
