Anchovy Vinegar 250ml

9,90

Anchovy Vinegar, a unique and totally natural product that will revolutionize the market. The union of two products that never go unnoticed and that mixed thanks to the work of 1490 and La Tapia will make this product not leave you speechless. The most Unami side of Vinegar.

In stock

Description

THE UMAMI SIDE OF THE VINEGAR.

We all know how delicious anchovies are and how well they complement a multitude of recipes, whatever they may be.

They never go unnoticed, or you love or hate them, but now we have found the point for everyone. What if you could have your vinegar and your anchovies in one? 1490 with the help of Tapia is basically what he has done, to make a TOTALLY NATURAL vinegar that will revolutionize the market.

Try it with fresh oysters, seasonal vegetables, mayonnaise and even with some broth than another. If you want to buy gourmet vinegar, Anchovy Vinegar is a unique and totally natural product that will revolutionize the market. The union of two products that never go unnoticed and that mixed thanks to the work of 1490 and La Tapia will make this product that will not leave you speechless. The most Unami side of the Vinegar.

1490 is committed to innovation and does not stop researching together with experts in the field to offer you a careful selection of vinegars that will surely make your dishes great works of art.
Until 1864 there was no record, or it had not been scientifically explained, how vinegar was produced. It was in this year when the renowned chemist Louis Pasteur detailed his production process, giving rise to the “Pasteur Method or Orleans Method”. From this, other methods would emerge that would address different ways of vinegar production.

Vinegar is a liquid obtained from the fermentation of the alcohol in a wine or from an alcoholic solution in acetic oil. The first reference of this product is from the time of the Roman Empire and it is estimated that its use in the kitchen would be linked to the production of alcoholic beverages.

This liquid is known to be obtained from the activity of bacteria of the “Mycoderma aceti” type that cause a chemical reaction by fermenting the alcohol in the wine. This process ends when there is no longer a high concentration of alcohol in the drink

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