Tomato Vinegar
Acidity: 5 %

Made with old, very aromatic varieties from the gardens of the “tomato pioneer” Erwin Stekovics, in the province of Burgenland.
The distinctive tomato flavour of this vinegar is predestined for use in preparing a wide variety of summer foods. Perfect for tomato dishes, of course, but also for Mediterranean-type salads like arugula, roasted fish such as 9branzino, sole or turbot, or bistecca-style beef.

Culinary Idea: Marinated Curd Cheese with Tomato Salad
Mix very finely chopped arugula with coarsely ground pepper, sea salt and olive oil. Add curd cheese and marinate. Peel beefsteak tomatoes, remove seeds and dice. Dress with tomato vinegar, olive oil, salt and pepper. Serve topped with cheese.