vincotto
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Vincotto (literally "cooked wine") is a dark, sweet vinegar produced artisanally in the Apulia region of southeastern Italy. It is made by cooking and reducing the must of two varieties of grapes, Negroamaro and Black Malvasia, for some fifteen hours. The liquid is then put into oak barrels with the vinegar "mother" (starter) and aged for four years, to allow it to develop vincotto's particular flavor profile and syrupy consistency.
While the taste of vincotto echoes fine balsamic vinegar, vincotto is less woody and its flavour suggests nuances of prunes and spices.
Vincotto is used as a condiment, as well as being sparingly drizzled over strongly flavored foods such as game, roast meats and poultry, aged cheeses, and risotto. Like balsamic vinegar, vincotto is also used to dress salads and season cooked vegetables, and can even be used in desserts such as fruits or ice cream.
Vincotto is commercially available in glass bottles. It is available in its original, unflavored form (called "agrodolce"), as well as flavored with fig, carob, lemon, orange, raspberry, or chili pepper.photo
The word "Vincotto" is a registered trademark of the Calogiuri company of Lizzanello, Apulia, Italy, which has produced the product since 1825.[1]
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