Cornelian Cherry Vinegar

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The tradition of preparing homemade vinegars leaving ripe fruits of Cornelian cherry trees (Cornus mas) to ferment in water for at least 30–40 days, is still remarkably alive in North Albania. The locals attribute strong health properties to this product. A small glass of homemade vinegar, with the addition of sugar, is often drunk in fact as a preventive “healthy” beverage. However, the pervasive trend of using industrial vinegars, largely available on commercial markets, seriously endanger the transmission of the culinary knowledge concerning the homemade production of this traditional vinegar.
The Cornelian cherry vinegar is used as an everyday beverage. It is also used as cooking ingredient and for salad dressings. In addition, local citizens drink Cornelian cherry vinegar for stomachache. In the morning, it is drunk with honey or sherbet (water with sugar).

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Nominated by:Andrea Pieroni
Arca del GustoThe traditional products, local breeds, and know-how collected by the Ark of Taste belong to the communities that have preserved them over time. They have been shared and described here thanks to the efforts of the network that Slow Food has developed around the world, with the objective of preserving them and raising awareness. The text from these descriptions may be used, without modifications and citing the source, for non-commercial purposes in line with the Slow Food philosophy.