Blog: Black vinegar and rotten tomatoes

Catherine Sleep | 23 June 2004

Didn’t we say a few months ago that, following the meteoric rise of olive oil, vinegar was next in line to climb up through the condiment ranks?

Going by today’s story on black vinegar, our sources were right.

By the way, remember me raving about the wonderful tomatoes I saw in Italy? Well, word has it that the Italian football team will soon be pelted with the luscious fruit following their premature exit from the EU Championships. Apparently the Italian public takes it VERY personally if their team fails to meet their high expectations, and this wouldn’t be the first time they were met with a hail of tomatoes as they arrived back home. Waste of good tomatoes if you ask me.

By the way, now I'm back from the CIES World Food Business Summit in Rome, there's a feature up on the site where members can catch up on some of the 'business' side of the Summit.

You heard it here first


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