Gianni Calogiuri's family has been making Vincotto Condiments with Negroamaro and Malvasia grapes from the Puglia Salento region in Southern Italy for almost two centuries.

To create this vinegar, the Vincotto figs are placed into oak kegs with a vinegar "mother" and then aged to perfection.

The result is a rich, subtly sweet condiment perfect for dressings, marinades, sauces, cheeses, and ice creams.

It is a natural way to add an extra kick to any dish without any added coloring, preservatives, or sugar.

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