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PROD
SKU: GG-1264
Product Description
From Italy
Gianni Calogiuri Saba Vincotto Cooked Must is sweet and rich with a harmonious and delicate flavor of spices, plums, and grapes. Gianni Calogiuri's Saba Vincotto Cooked Must has been aged for 4 years, slowly and meticulously developing its exquisite flavors. The result is a versatile condiment with no dyes, additives, or preservatives used. Vegetables, fruit salads, sweets, and roasted meats all benefit from the delicious tang that Gianni Calogiuri Saba Vincotto Cooked Must can add.Producer Spotlight
While Gianni Calogiuri was officially established in 1825, its roots date back to 1760, when Francesco Calogiuri, the great-great-grandfather of the current head of the family, was employed as a cook to a noble family with the surname of Chiurlia in Lizzanello. Francesco used cooked grape must in his dishes in order to maximise the local cuisine’s flavor. The Chiurlias family moved to Naples at the turn of the century, and Piertro Calogiuri, the son of Frencesco Calogiuri, continued to perfect the family’s grape must recipe while he also began to produce olive oil. Pietro Caliogiuri’s son, Leonardo Caliogiuri, opened a small business selling olive oil and wines in 1825, officially establishing the family business. During this time he used the grape must recipe passed down by his father exclusively for the family, calling it “Vincotto.” It wasn’t until the past decade that Gianni Caliogiuri broke the tradition that had been established in 1825 and been passed down through six generations by developing and commercializing the product which had previously been exclusively enjoyed by the family.
Nutritional Facts
While Gianni Calogiuri was officially established in 1825, its roots date back to 1760, when Francesco Calogiuri, the great-great-grandfather of the current head of the family, was employed as a cook to a noble family with the surname of Chiurlia in Lizzanello. Francesco used cooked grape must in his dishes in order to maximise the local cuisine’s flavor. The Chiurlias family moved to Naples at the turn of the century, and Piertro Calogiuri, the son of Frencesco Calogiuri, continued to perfect the family’s grape must recipe while he also began to produce olive oil. Pietro Caliogiuri’s son, Leonardo Caliogiuri, opened a small business selling olive oil and wines in 1825, officially establishing the family business. During this time he used the grape must recipe passed down by his father exclusively for the family, calling it “Vincotto.” It wasn’t until the past decade that Gianni Caliogiuri broke the tradition that had been established in 1825 and been passed down through six generations by developing and commercializing the product which had previously been exclusively enjoyed by the family.
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