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RED WINE VINEGAR
The mystical taste of this vinegar is obtained through acetous fermentation of red wine produced from BOZCAADA grapes at hygenic condition without using sulphur.

During the process, sugar in grape juice is converted into %11.6 alcohol by natural fermentation and kept in oak barrel for one year. Consequently alcohol is converted into %5.5 acetic acid by natural acetous fermentation. Our product is bottled with hand after pasteurization and filtering.
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Mushroom

500 gr mushroom, throughly cleaned and washed
2 onions
2 bay leafs
3 spring onion
2 lemons’ juice
parsley
dill
1 glass of olive oil
sal, thyme

Slice the mushrooms finely and put in a frying pan.Add the lemons’ juice and cover with the kitchen aluminium folio and keep 1 hour. Slice the onion finely and cook in olive oil until its colour turns into brown. Add chopped spring onion, parsley, dill, salt and thyme, bay leaf and cook in lower heat for a few minutes. Add the mushrooms and cook ½ hour in the medium heat. Serve hot
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Olive Oil for Cooking
3 Lt. Tin.
3 Lt. Tin
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