Agrodolce

This term describes a method of cooking which imparts a sweet-and-sour taste to certain types of food. The sweetness is usually provided by sugar or honey and the sourness by vinegar or lemon juice, in combination with other flavourings like garlic, herbs and spices. Vegetables like onions, aubergines, artichokes (see Carciofi in Agrodolce), courgettes and cauliflower are often give this treatment, as are some sauces for meat and game.