Description
L'Campania PGI Melannurca Apple Vinegar Andrea Milano's is a single-variety vinegar: a single ingredient, the prized Annurca PGI apple, for an authentic and recognizable product. It's the first apple vinegar with certified supply chain traceability from field to table, guaranteeing the provenance and quality of every bottle.
In this article
The Consortium for the Protection of the PGI Melannurca from Campania It certifies its origin and cultivation method: the acronym PGI (Protected Geographical Indication) attests that at least one stage of production takes place in a specific geographical area, the Vesuvian and Caserta areas, which characterize the flavor and quality of this Annurca apple vinegar.
Andrea Milano: a tradition since 1889
The history of Acetificio Andrea Milano began in 1889, when Nicola Milano began production with a clear vision of quality. His son Andrea, who gave the company its name, inherited his teachings and continued the tradition, which has now reached the fifth generation, with Fabio and Marcello recently joining the company.
Since the beginning, production has been a harmonious blend of raw materials, dedication, and cutting-edge technology: the ancient wooden barrels filled with beech chips have given way to modern acetification plants, without however losing the heritage of tradition and experience accumulated over a century—the same heritage that today gives life to this Annurca apple vinegar.
In the 1990s, the fourth generation, led by Andrea and Francesco, led the company to internationalization, acquiring a historic plant in Modena, which also allowed it to produce Balsamic Vinegar of Modena PGI. Today, Andrea Milano has three plants in Italy and exports to 65 countries, with the stated goal of preserving flavors that would otherwise be lost.
The Annurca apple, "queen of apples"“
This Annurca apple vinegar is made from a native variety grown for centuries on the slopes of Vesuvius and in the Caserta hinterland. It's no coincidence that it's called "the queen of apples" for its firm flesh, pleasantly tart and juicy flavor, and unmistakable aroma.
The production process follows artisanal methods that respect the natural maturation times, resulting in a vinegar with a rounded, balanced and delicately fruity flavour, with an acidity of 5% that makes it versatile in the kitchen without ever being aggressive.
A distinctive feature of the Annurca apple is its reddening phase: after harvesting, the fruits are laid out on beds of straw or fiber and turned by hand several times until they reach their characteristic intense red color—a craftsmanship that, in a certain sense, is also reflected in the care dedicated to each stage of the production of this Annurca apple vinegar.
How to Use Annurca Apple Vinegar in Cooking
This Annurca apple vinegar stands out for its versatility: perfect raw on mixed salads and raw vegetables, but also for dressing cooked vegetables, deglazing white meats, flavoring grilled fish, or preparing fruity marinades.
A touch of class also pairs well with aged cheeses and compotes, or balances bolder gourmet dishes. It's also excellent for degreasing legume soups, flavoring fish carpaccio, or adding a fruity note to a homemade vinaigrette—a precious ingredient for those seeking the authentic flavor of Campania in their cuisine, from field to table.
Conservation
Store this apple vinegar in a cool, dry place, away from direct light. Once opened, close the cap tightly to preserve its aroma and freshness.
The result is a successful marriage of taste and tradition: on one hand, Andrea Milano's vinegar-making expertise, on the other, the qualitative reputation of the Campana-branded Melannurca, in a single product that tells a piece of Italian gastronomic history.
Discover also the other references of Andrea Milano in our selection of gourmet sauces and condiments.
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