A MUST TRY! Natural juice from carobs is infused in barrel aged grape must to create a flavored vinegar that is perfect for prosciutto, buffalo mozzarella, dried fruit, and fish carpaccio.
Vincotto® is a unique condiment obtained from two different grape varieties: Negroamaro and Malvasia nera. The grapes are dried on the vine and then on wooden trellises, then the must is boiled slowly for over 24 hours until it is reduced to a fifth of its initial volume. The cooked must, very dense, is poured into small oak barrels, together with the "mother of Vincotto", very ancient, and ages in these barrels for over 4 years in order to allow the taste to develop all the aromas. NO additives, preservatives or coloring is used and sugar is NOT added.
Today, according to the great international chefs, Vincotto® is a sweet and sour and velvety condiment with subtle and harmonious aromas of spices, grapes and plums.
The uniqueness of Vincotto® is a traditional recipe kept secret and closely guarded by the Calogiuri family who has lived in Lizzanello (Lecce) in Puglia, for over 500 years. The tradition, the particular creation, the uniqueness and the versatile use, make this elixir a rare and tasty condiment.
Carob Vincotto is a versatile condiment that will enhance the flavor of meats, fish, fruit salads, ice cream and desserts. Grilled meats and seafood take on a richer flavor with a little dash of Carob Vincotto. A teaspoonful mixed into yogurt, fruit and chopped almonds make a healthful and refreshing dessert. Absolutely exceptional when drizzled over aged, hard cheeses such as Pecorino, Asiago, and Parmesan Reggiano.
Carob Vincotto is one of six delicious flavors available! (Sold separately)
Ingredients: Cooked grape must, vinegar, carobs
Use by Date: 3-5 Years from Purchase Date
Local Store Availability: Check with Your Local Store
Source: Puglia, Italy