Technique
What is Agrodolce?
Pronounced /ah-groh-DOL-chay/
Definition
Agrodolce is the Italian sweet-and-sour treatment made by reducing vinegar and sugar into a glaze, often with onions, peppers, or fish.
The base ratio is roughly equal parts vinegar and sugar, reduced until syrupy, then poured over the cooked vegetable while everything is hot.
Sicilian cooking leans on it hardest — caponata is agrodolce logic applied to eggplant.
Larry says
A splash of red wine vinegar and a pinch of sugar in the pepper pan is agrodolce whether you call it that or not.
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What are the best Italian desserts?
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