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 perfectly goes with meat dishes, to taste with roasts and white meats, surprisingly grated on stuffed fresh pasta. Try it with rice, cereal or quinoa salads but also with fresh cheese, desserts and ice creams.
Parpaccio won the ITALIAN FOOD AWARD 2019 award for best innovation in the "DRESSING & VINEGARS" category during the Anuga 2019 event and was selected among the 3 best food product innovations of the year!