Product Profile:

Name	Gianni Galogiuri Originale Vincotto
Producer	Azienda Agricola Calogiuri
Origin	Lizzanello, Italy (southeast)
Sizes available	250ml Small bottle
	2Lt Jug
Minimum Order	1 unit (either size)
Qty Per Box	250ml 6 units / 2Lt 2 units

The Calogiuri family has produced vincotto since 1825 using a closely guarded traditional recipe. This recipe is now available commercially through the dedicated effort of Gianni Calogiuri, the latest generation of the Calogiuri family.

Description:
Vincotto is a dark velvety liquid produced artisanally in the Apulia region of south-eastern Italy. It is made by the slow cooking and reducing over many hours the grape must of two distinct grape varietals, Malvasia and Negroamaro. It is then aged for up to four years in oak barrels, being meticulously monitored at every stage of aging.

Vincotto has a complex, sweet and sour flavour and is highly versatile. It is produced in a number of flavours, used (predominately) to finish both sweet and savoury dishes. It can also be used as an alternative to balsamic vinegar.

Cheeses that will go with Vincotto include mascarpone, feta, blue cheeses, goat cheeses, Swiss cheeses such as d’Alpage or Gruyere, parmesan and many more.


Ideas for using Vincotto:

•	Use raspberry or originale Vincotto drizzled over mascarpone to serve with grilled or fresh peaches.
•	Wrap chicken in prosciutto roast or grill with rosemary and drizzle with fig Vincotto.
•	Drizzle lemon Vincotto over BBQ fish and serve with steamed beans and shaved fennel.
•	Figs roasted in fig Vincotto, served with gorgonzola and walnuts.
•	Marinate tomatoes in lemon Vincotto and serve with buffalo mozzarella, pine nuts and basil.
•	Pumpkin, pancetta salad with Persian feta, baby cos and Vincotto.
•	Currant and Vincotto relish with Heidi gruyere and double smoked ham.
•	Duck liver pate with port and Vincotto jelly.
•	Use in a marinade or sauce for lamb with guava paste.
•	Finish a sauce for duck or quail with Vincotto along with bacon, spek or pancetta.
•	Toss strawberries in Vincotto; serve with mascarpone in a tart base made from amoretti biscuits.
•	Goat cheese tart with Vincotto glazed pears and rocket.
•	Marinate and bake olives in a mixture of Vincotto, orange and spices.

Information for this profile sourced from AOAP staff & http://www.vincotto.it/home.asp