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.
It goes perfectly with fish, taste it with salmon and trout, surprising in combination with prawns. Try it in summer salads, with tartare and ethnic dishes, fruit, desserts, ice creams and even in cocktails.