Discover Vincotto: The "Black Nectar" of Apulian Tradition

Vincotto isn’t a true “recipe” in itself, but rather a traditional condiment used to enhance dishes across Southern Italy.
It’s a thick, dark syrup made by slowly simmering grape must over low heat for several hours.

Its origins are ancient: vincotto was already known and appreciated by the Romans. Even today, many families still prepare it at home, especially during the grape harvest season, as a way to preserve tradition.
And today, our Cesarina Rossella from Barletta shares how she makes this age-old delicacy.

One key moment to watch for during preparation is when the vincotto begins to boil. At this stage, it can easily overflow and spill onto the stovetop, so patience and care are essential. But the end result is well worth the effort.

Making vincotto is quite simple, but some of you might be wondering where to find the main ingredient: fresh grape must.
You can often get it from local farmers, or you might try asking at weighing stations set up during the harvest season. Once you’ve sourced the must, you can try making this "black nectar" yourself: an elixir with an intense, aromatic flavor that reflects the land of Puglia.

Vincotto is often paired with traditional autumn and winter desserts from Apulia, such as colva, mostaccioli, and of course, cartellate. Cartellate are one of Puglia’s most iconic sweets, typically prepared during the Christmas season, though enjoyed throughout the winter months. These delicate, fried pastry spirals are generously dipped in vincotto, which enhances their flavor with a rich, honey-like sweetness.

Thanks to its versatility, vincotto is also used to accompany aged cheeses: its natural sweetness offering a refined contrast to the saltiness and complexity of the cheese.