Daniela and Roberto Rotella share a sour passion. Using unusual ingredients such as wild garlic, porcini mushrooms, or chokeberries, the pair creates vinegar in all its variations. In doing so, ezzich places great importance on traditional, natural production methods.

Conversation with Daniela Rotella from ezzich

Ms. Rotella, why does sour vinegar make you happy?

Vinegar is simply a fantastic food item that you can't imagine a kitchen without. I find it a pity that vinegar is often viewed negatively and that people first think of cleaning when they hear the word. Many reach for cheap products, yet a good vinegar transforms a simple salad into a real treat.

Is vinegar more versatile than people think?

Yes, in summer, for example, fruit vinegar can refine water and drinks — with a splash of fruit vinegar, plain water becomes a refreshing spritzer. Vinegar also has its place in marinades, sauces, and even some desserts. We make a chokeberry vinegar, for instance, that goes wonderfully with vanilla ice cream.

What makes your vinegars special?

We focus on artisanal production: long aging periods in wooden barrels, selected organic ingredients from the region, and no filtration using aggressive processes. Every batch gets the time it needs. Furthermore, we enjoy experimenting with unusual ingredients: wild garlic in the spring, porcini mushrooms in the autumn, and chokeberries as a local superfruit.

How did you come up with the idea for porcini vinegar?

It was an inspiration while mushroom picking—I thought that the earthy depth of porcini mushrooms could work wonderfully in a vinegar. After a few experiments, we found the right blend. This vinegar goes excellently with risotto, pasta, and game dishes.