A Southern Italian condiment and used heavily in the family for cutaddate. I use it also for stews. A couple tablespoons to a beef or lamb stew enriches the sauce and adds sweetness and acid.

Vin Cotto takes a couple things to make, a lot of grape juice or unfermented wine and a really big stock pot. The stock pot you see here was about half full of juice and reduced into two 375 ml glass bottles like the one pictured here. The result is a viscous, sweet and sour syrup of family currency. Only those that are thought highly off or helped produce the offering are even allowed to sample it.