Vincotto

Vincotto, deriving from the Italian "vin cotto" which translates to "cooked wine," is a traditional grape syrup, particularly prominent in the regions such as Puglia, Emilia-Romagna, Veneto, Sardinia, and Marche. Despite its name, vincotto is non-alcoholic as it is produced by reducing grape must, not by fermenting grapes into wine.

Grape must, the raw, unfermented juice of grapes complete with skins, seeds, and stems, is simmered over a low heat until it thickens into a dense, sweet syrup. Vincotto can be used as a topping for desserts like panna cotta and gelato, as a glaze for roasted meats, drizzled over robust cheeses or mixed into dressings for salads.

Innovative variations of vincotto include additions like figs, lemons, or even spices, creating new flavors that cater to different palates and dishes.