In ancient Rome, food was protected from spoilage by sea water. Then the water was replaced with wine, later with vinegar. An acidic environment is the basis of any marinade. And the marinades themselves are a great way to diversify the table in early spring.
In ancient Rome, food was protected from spoilage by sea water. Then the water was replaced with wine, later with vinegar. An acidic environment is the basis of any marinade. And the marinades themselves are a great way to diversify the table in early spring.
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