Parpaccio Mengazzoli is a new ingredient in Italian cuisine. A solid vinegar waiting to be re-transformed into the interpretations of chefs and kitchen enthusiasts. A new culture of sublimation from liquid to solid, then gain into something else. We can only suggest some of these as: its fusion to then reform it differently, to cut it into layers to obtain transparencies, to dry it to increase its crunchy density, even to make it become dust, crystallize it, to deform it into refined shapes, or simply to grate it in endless sheets.
Parpaccio is perfect for pasta dishes, risottos, salads, fresh and seasoned cheeses. Excellent grated on white meats and fish, desserts, ice cream and cupcake. It will amaze you with couscous and ethnic dishes.