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Vincotto with Figs

$24.50
Price Size Sale Qty
$24.50 750 ml

Description

Vincotto With Figs

Fig Vincotto is a versatile condiment. This unique fruit vinegar-like condiment enhances simple salads. Vincotto with Figs also adds depth and delectable taste to meat marinades. Mere drops of this prized condiment over roasted meats, carpaccio, and grilled fish can elevate its taste and overall experience. It also works well with soups, cheese, sorbets, fruit salads, and many other desserts. Vincotto with Figs promotes can even promote the simple vanilla ice cream to gourmet status.

 

Description

Vincotto has a sweet flavor, and is not a form of vinegar, though a sweet vinegar version can be produced using a vincotto as a base. This additional product is called a Vinegar of Vincotto, Vincotto vinegar, or Vincotto balsamic vinegar.

Vincotto appears to relate to defrutum and other forms of grape juice boiled down to varying strengths produced back in Ancient Rome. Defrutum was also consumed as a drink when diluted with water, or fermented into a heady Roman "wine". 

Background

In Salento – in the heel of Italy – Vincotto is produced from the slow reduction together of a blend of cooked grape must and of a wine that has started to spoil and sour attaining the consistency of dense non-alcoholic syrup. This tradition goes back to the times of the ancient Romans when grape musts were reduced over low heat to facilitate conservation and transportation. In more recent times, from 1863, Salento, an area of Apulia, greatly expanded the vineyards which also led to a great increase in the production of Vincotto.

 

History

Vincotto, (literally translated as "cooked wine") is a dark, sweet, thick vinegar paste-like condiment produced by country people in the Emilia Romagna, Veneto, Lombardy, Apulia, and Marche regions of Italy. Back in 1825, in the southern Italian region of Puglia, Leonardo Calogiuri crafted a unique barrel-aged must. It was then fated to be passed down through the generations as a prized family recipe. Back in Roman times, Vincotto was known as sapa in Latin, while it is called epsima in Greek. These same names are often used for Vincotto in and Cyprus, respectively, today.

 

Nutrition information

Per 100 ML 

Energy                                          280 KJ / 67 KCAL

Fat                                                    0.0 G  

   of which saturates                         0.0 G

Carbohydrate                                 13.3 G

   of which sugars                           13.3 G

Protein                                              0.0 G

Salt                                                   0.0 G

 

How to make Vincotto with Figs

Producing high-quality Vincotto starts by selecting the finest grapes to use. Vincotto makers choose from several varieties of local red wine grapes, including Primitivo, Negroamaro, and Malvasia Nera. And, before picking the grapes from the vines, they allow it to wither naturally. This process can take approximately twenty-five to thirty-five days. Following a traditional family recipe, it begins with slow cooking and reduction over many hours of the non-fermented grape "must" over a low flame. This process usually lasts over several hours or until it's reduced to about one-fifth of its original volume and is thick and sweet. The substance then goes into oak-barrels with “old mother” Vincotto® to age and develop for 4 years. Add the figs on the third year of aging and taste development. allow the Vincotto to rest. After the aging process is complete, the Vincotto is bottled, shipped, and consumed. 

 

Sample Recipe: Figs with Mozzarella, and Prosciutto Salad, with Vincotto with Figs Dressing

Prep Time: 15 minutes

Ingredients:

  • 8 thin slices prosciutto 

  • 6 figs, scored in a cross at the top and squeezed lightly to open

  • 1 buffalo mozzarella (250gm), slightly pulled apart

  • ¼ cup (loosely packed) basil, torn

  • For drizzling: Vincotto with Figs and extra-virgin olive oil

 

Procedure:

  • Arrange the prosciutto, figs, and mozzarella on a large plate. 
  • Season liberally and set aside.
  • Wait until the mozzarella and prosciutto come to room temperature. 
  • Scatter with basil leaves over the plate. 
  • Drizzle with Vincotto with figs and extra-virgin olive oil to taste. 
  • Serve ideally with buttered toasts.

 

Suggestions

Try Vincotto with Figs over hot pasta, toasted walnut pieces, and wilted rocket. Have some Vincotto with Figs drizzled on barbecued or roasted lamb served with couscous and salad. It’s also a nice choice drizzled over grilled or barbecued fish. It's very tempting with grilled chicken or even with a chicken salad. Certainly with cheese, and also in a salad that combines greens and fruit. Excellent in a Kale salad!

 

 

Vincotto with figs or Grape Must with Figs is a very versatile Sweet and Sour dressing. It can be used on roasted meats, carpaccio, roasted fish, soups or minestrone, Parmiggiano Reggiano Cheese, Sorbets, Fruit Salads, Ice Cream, Sweets in general. Even boiled Meats take on a richer flavor with a little Vincotto with figs.

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Vincotto with Figs