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In Oil and in Vinegar

As often happens in the world of food products that are sought today derive not so much from specific research, but rather they base their origins from practical needs and peasant traditions. It is the case of pickles in oil or in vinegar , once the only way to have some foods available all year round, even out of season. The vinegar preservation takes place by fermentation in the absence of oxygen given by lactic acid bacteria or by marinating the food in an acidic solution such as vinegar. Acetic acid eliminates most of the bacteria, but sometimes herbs and spices are added with antibacterial qualities. The conservation technique in oil is one of the most widespread and aims to isolate food from contact with air. However, the oil has no antibacterial properties and does not inhibit the development of anaerobic bacteria and can not even inhibit the proliferation of the water contained in food, so the foods in oil are often first salted, cooked or even acidified with vinegar. of wine

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    A RICCHIGIA ACETAIA GIUSEPPE GIUSTI ADE ALBEDO 100 ALESSI ALFONSO PRIORELLI ALPE PRAGAS AMISFIELD ANKARSRUM ANTICO PASTIFICIO MORELLI APICOLTURA CAZZOLA - AZIENDA AGRICOLA GIARDINO ATELIER DELLA PASTICCERIA AZIENDA AGRICOLA BONAT B-BAG BY EXTREME LOUNGING  BAMIX BERKEL BETTY BOSSI BIGGREENEGG BIRRIFICIO RURALE BLACK COTTAGE BOKAR BONECO BOSCO BRIETO BUGATTI CAFFÈ COLLEONI CAFFÈ PONTEVECCHIO FIRENZE CANTALUPPI CANTINA DI SOAVE CANTINE MAINETTI CASA CHEF CASA VINICOLA ABBAZIA DI S. GAUDENZIO CASA VINICOLA FRATELLI CASETTA CASEIFICIO SOCIALE CODURO - PARMA CBE ELETTRODOMESTICI CELME CHEF'SCHOICE CLASSE ITALY CUCINA ANTICA DAIDONE EXQUISITENESS DE CECCO DEEJO DRAGONARA DUE CIGNI DULCIS EMBUTIDOS MORATO FARM MANCINI FOX FRUTÓBIDOS LICORES GALFRÈ ANTIPASTI D'ITALIA GAROFALO HOEFATS I SAPORI DELLE VACCHE ROSSE IFAVINE KEEN CHEF KEEN OPTICS KITCHENAID KUHN RIKON KUVINGS LA FATTORIA DI PARMA LEGNOART LIVANA HOME LODGE LOGEVY LOTUSGRILL LURCH MAGIC VAC MAIN DIVIDE MAISONFIRE MARTTIINI MASON CASH MELORIA MERCURY MEROWINGS MIELIFICIO MENI MOJOW MONBENTO NITSCHE GERMANY NORDIC D'LUXX NORDIC WARE OASE OLIO IONIO PRESTIGE OLIO NECE PADERNO PANTONE™ PEGASUS BAY PRINCIPATO DI LUCEDIO RENOIR SALUMIFICIO ROSSI SAMBONET SATANINO SIAGO SPIEGELAU SUNCRAFT SWISS DIAMOND TARTUFLANGHE TE MATA TECNO AIR SYSTEM TORRANTICA TRABO TRINITY HILL TUTTI A TAVOLA TWO RIVERS URLAR VERITABLE VICTORINOX VILLA POGGIO SALVI DI MONTALCINO FARM VITAMIX WHITEHAVEN WILLIAMBOUNDS WOLF YESEATIS
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    Mikand Way S.r.l.
    YesEatIs
    Via Pavia 23 Varedo 20814 Italy +390362580932 info@yeseatis.com
    YesEatIs
    1-3500
    Mikand Way S.r.l.
    YesEatIs
    YesEatIs
    Price In Oil and in Vinegar Discount Preserves FOOD
    https://www.yeseatis.com/public/ImgCat/big/233-282181033-immaginecat_3sottoliesottaceti.jpg
    As often happens in the world of food products that are sought today derive not so much from specific research, but rather they base their origins from practical needs and peasant traditions. It is the case of pickles in oil or in vinegar , once the only way to have some foods available all year round, even out of season. The vinegar preservation takes place by fermentation in the absence of oxygen given by lactic acid bacteria or by marinating the food in an acidic solution such as vinegar. Acetic acid eliminates most of the bacteria, but sometimes herbs and spices are added with antibacterial qualities. The conservation technique in oil is one of the most widespread and aims to isolate food from contact with air. However, the oil has no antibacterial properties and does not inhibit the development of anaerobic bacteria and can not even inhibit the proliferation of the water contained in food, so the foods in oil are often first salted, cooked or even acidified with vinegar. of wine
    Line Glass Appetizer - 1/4 jar Appetizer Artichokes & Tuna gr. 220 - Italian Artisan Product