Tips for use:
As a condiment: on salads and cooked vegetables
- dilute 1 or 2 teaspoons in a glass of warm water and drink in the morning on an empty stomach.
- dilute 1 or 2 teaspoons in water with honey and ginger to create a thirst quenching drink
Apple vinegar is historically known as one of the first products of the company Lucia Maria Melchiori. Production began in 1994 from an idea by Alberto and Lucia.
They owned a small food shop in Cles, Trento, and realised that apple vinegar started to become an ever increasingly requested product, partially due to its pleasant and delicate taste and partially due to its healthy properties. When they read the bottles on sale, however, Alberto and Lucia realised that all apple vinegar was imported from abroad and often contained concentrate or waste. As they were in the Val di Non, the valley of the apples (and of apple juice), they therefore decided to produce vinegar made from high quality apples: the apples of Trentino Alto Adige.
From whole local, Bio and Conventional applies
The main characteristic of the apple vinegar produced by Melchiori was the fact that its sole ingredient was apple. A mixed balance of sweet and acid apples that define the delicate and fruity aroma. We only use whole apples from Trentino Alto Adige, the ones normally rejected because they are too big, too small, ruined or aesthetically not as beautiful as the one destined for our tables. The organoleptic qualities of the raw materials is always excellent for every type of Melchior vinegar.
“An apple a day …..” Apples are full of mineral salts such as calcium, phosphor, magnesium and potassium as well as low mineral contents such as iron and copper, vitamins A and C, proteins and sugar, substances that play a vital role in the wellness of individuals and that can also be found in apple vinegar.
Known and used ever since the ancient times of the Egyptians and Babylonians, the important Greek doctor Hippocrates recommended the use of honey for coughs and colds and also as a tonic and digestive. The fear of sailors of the past, scurvy, was tackled through the consumption of apple acid. Christopher Columbus himself had it transported into the bilges of his caravels. Also very much appreciated due to its high bactericide action, it was used to purify water.
There are still many benefits that are attributed to the assumption of apple vinegar, with a nutritional value to aesthetic. A precious product whose positive effects are due to the presence of a bacteria that protects and purifies the organism, also capable of helping digestion.