I briefly mentioned yesterday that I often serve those 'Chocolate Puddles' with fresh berries that have been drizzled with Vincotto and then realised that some of you may not be familiar with Vincotto. I have only ever used 'Vincotto Originale' so here is a little bit of information about the Calogiuri family's Vincotto and how to use it.

Vincotto is made by the Calogiuri family in the very Southern part of Apulia in Italy. It is obtained by using the locally grown Negroamaro and Malvasia grapes which have been allowed to further mature and wither on the vine for an additional 30 days. After the grapes have been pressed the must is then cooked and allowed to reduce and then aged in oak casks for at least four years. Vincotto has no alcoholic content and is free from added colours or preservatives.


 

The end result is a full bodied sweet, sour, velvety vinegar that goes well with roasted meats, fish and poultry. You can also drizzle Vincotto over fresh berries, ice cream, panna cotta, zabaglione, baked peaches, natural yogurt or even pancakes.

The Calogiuri family have been producing Vincotto since 1825 and have since expanded their range. Vincotto is now available in orange, lemon, raspberry, carob and fig flavours.