Humans discovered vinegar in ancient times; evidence of its production and use dates back to around 8000 BC. The Babylonians used it to season and preserve food and to transport provisions over long distances. It was also known to the Egyptians and Persians for similar uses. When mixed with water, vinegar became a refreshing drink, widely used in ancient times.

Greek physician Hippocrates prescribed it to heal wounds, skin sores, and respiratory ailments. On Roman tables, a bowl of vinegar called “acetabolo” was always present, where pieces of bread were dipped to cleanse the palate between courses and aid digestion. Vinegar was the main ingredient of “garum,” the ubiquitous sauce the Latins used to flavor many dishes.

From the Middle Ages until the 1700s, vinegar was used to avoid contracting the plague and, when diluted, to prevent the spread of cholera through water. Washing fruits and vegetables with vinegar was recommended to ward off infection. Regardless of its origin, vinegar was used for personal hygiene and cleaning kitchen utensils and floors when specific products didn't exist.

In the 1800s, women who fainted—perhaps due to tight corsets—were revived by smelling vinegar, which also helped protect against strong odors. This liquid was an ingredient in ointments, syrups, poultices, and toning tinctures: a true cure-all.

Vinegar production began when people discovered fermentation, the process in which wine or other alcoholic liquids turn into acetic acid thanks to “Acetobacter” and “Gluconobacter” bacteria. These oxygen-loving bacteria oxidize ethanol into acetic acid, the key component of vinegar.

Alongside the famous balsamic vinegar from Modena, the Guerzoni vinegar works also produces apple cider vinegar from organic and biodynamic apples grown in Trentino—one of the most renowned regions in Italy for this type of vinegar, along with Piedmont (especially the Langhe), Carnia, and South Tyrol. These regions are known for growing local and endangered apple varieties, used to produce the golden liquid. The Guerzoni family makes a special unpasteurized variety that preserves the apple's fragrance and flavor, achieving a balanced acidity and pleasant freshness.

Apple cider vinegar comes from the fermentation of cider or apple must. Crushed and squeezed apple juice ferments with yeasts that turn the sugar into alcohol. The result is a fermented cider turned into vinegar by yeasts and bacteria.

Producing good apple cider vinegar requires care, to concentrate all the fruit’s properties into a gentle condiment with a harmonious taste and rounded aroma. It enriches dishes with its unique flavor and supports our well-being.

This amber liquid is a powerful ally for health. Got a sore throat? Inhale apple cider vinegar to reduce bacterial load, swelling in sinuses, and clear nasal congestion. Diluted vinegar is great for gargling to relieve tonsillitis and hoarseness. Two teaspoons in a glass of water ease dry cough when sipped or sprayed on pillows.

Too much screen time? Eyes irritated from allergies or sun? Apple cider vinegar’s refreshing, antibacterial qualities benefit eye health—just a few drops in cooled boiled water.

Toothache? Boil a garlic clove in a glass of vinegar and use the warm decoction to rinse and reduce gum inflammation.

It may sound surprising, but taking a teaspoon of apple cider vinegar in water during meals helps joint health—try it!

Its benefits extend to beauty too. Dabbed on the face, thanks to malic acid, it promotes cell turnover and soothes acne inflammation.

Hair also benefits. In periods of excessive hair loss, a teaspoon in water can restore lost minerals like silicic acid, calcium phosphate, and sodium chloride—halting loss and promoting shiny regrowth. Its degreasing properties are ideal for oily scalps, leaving hair light and voluminous.

Apple cider vinegar strengthens nails when applied regularly.

In this age of dieting and fitness, it’s a great support.

Does it make you lose weight? No miracles—but it regulates sugar absorption. Be careful if you suffer from gastritis—it may worsen symptoms. One thing’s certain: it’s a tasty low-calorie dressing. Hopefully I’ve convinced you to try Guerzoni’s apple cider vinegar—it has all the qualities of the finest product!

By Mara Antonaccio