ORIGINAL VINCOTTO

Since 1825, the family of Gianni Calogiuri in Lizzanello, Lecce, has been carrying on the tradition of producing the original Vincotto, a fine condiment obtained from cooking the must of Negroamaro and Malvasia Nera grapes, native Apulian varieties. Unlike balsamic vinegar, Vincotto is distinguished by a secret recipe and a small-scale artisanal process, which involves long aging in oak barrels. This method enhances the flavor, giving Vincotto a deep and enveloping taste, ideal for various dishes. It is appreciated by national and international chefs for its versatility, transforming appetizers, meats, fish, soups, fruit salads, and desserts into delicacies. Perfect also for the Christmas holidays, Vincotto represents an authentic treasure of Apulian gastronomy, capable of enriching every culinary creation with a touch of magic. Discovering Vincotto means embracing an authentic tradition and making a difference in your dishes.

FIG VINCOTTO

This condiment, a result of artisanal wisdom and high-quality ingredients, is distinguished by aging in oak barrels and the use of "mother" and figs, which give it a rich and complex aromatic profile. Recently, the Balsamic Vincotto Vinegar with Figs has captured the attention of gourmet restaurant chefs, thanks to its versatility. The balanced sweetness of this condiment makes it ideal for various dishes, from salads to marinades, from fish to meat, and even cheeses and innovative preparations like yogurt and ice cream. Every drop enriches dishes, making each culinary experience unique. The ongoing interest from chefs and enthusiasts highlights the timeless appeal of Vincotto and its ability to adapt to modern tastes.