Description
“Nonna’s” garlic. It’s what they call their garlic, sometime back they got their seed stock from an older Italian woman. When asked what kind it was she said, “I don’t know. I got it from my mother.” It came as no surprise when she said her mother got it from…you bet…her mother. Just a little bit heritage involved here.
They plant in the fall and harvest the following July. After harvesting, the garlic is strung up to cure in the barn. Away from sun, a little cross breeze, and six to eight weeks of babying before it’s ready for a swim in vinegar.
They peel and chop the garlic cloves then add it to the vinegar. More babying as the vinegar coaxes the flavor from the garlic. Only when it tastes and smells right do they bottle it for sale.
Nothing good comes easy. This vinegar is proof. Delicious when drizzled on a salad or with some basil olive oil on a plate for dipping bread.
5 oz. bottle
Ingredients
Organic garlic and balsamic vinegar (6% acidity, contains sulfates).
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