Since 1825, the family of Gianni Calogiuri in Lizzanello, Lecce, has been carrying on the tradition of producing the original Vincotto, a fine condiment obtained from cooking the must of Negroamaro and Malvasia Nera grapes, native Apulian varieties. Unlike balsamic vinegar, Vincotto is distinguished by a secret recipe and a small-scale artisanal process, which involves long aging in oak barrels. This method enhances the flavor, giving Vincotto a deep and enveloping taste, ideal for various dishes. It is appreciated by national and international chefs for its versatility, transforming appetizers, meats, fish, soups, fruit salads, and desserts into delicacies. Perfect also for the Christmas holidays, Vincotto represents an authentic treasure of Apulian gastronomy, capable of enriching every culinary creation with a touch of magic. Discovering Vincotto means embracing an authentic tradition and making a difference in your dishes.