In my search for balsamic tradizionale from a local deli I was offerred a bottleof Il Vincotto originale di Gianni Calogiuri. It is a "velevety condiment", (but not balsamic vinegar) , and a little sweet; I am experimenting with how to use it.
Can anyone tell me good ways to use it?
BTW, it cost $Aus25.
John "There are two types of problems: those that solve themselves, and those which you can do nothing about" Isabel Allende's grandmother
Posts: 1607 | Location: Mullumbimby, NSW, Australia | Registered: 26 March 2003
John, do a search on Vin Cotto (w/ a space); there a bunch of other threads where it's been discussed. You may find a ton of other uses.
After enjoying a dish of fried calamari at a local place last week that was drizzled with some thick balsamic, I'm wondering if vin cotto might to nicely on that too.
The bottle gives the Vincotto site, which is in english, francais and deutsch, as well as italiano. It has recipes, so I will try some of them out and tell you how they went.
BTW, there appears to be the Vincotto brand and style of vinegar, and also "vin cotto" = "cooked wine" which at first site appears to cover a variety of flavours.
Alice, I am waiting for your authoritative information.
John "There are two types of problems: those that solve themselves, and those which you can do nothing about" Isabel Allende's grandmother
Posts: 1607 | Location: Mullumbimby, NSW, Australia | Registered: 26 March 2003
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