Vincotto primitivO is a Vincotto Salentino

 

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From Apulia in the heel of Italy Vincotto primitivO is a reduction of cooked grape must and Primitivo Salento IGP wine; It’s a natural flavour enhancer, rich in polyphenols and antioxidants. It is free from colorants and additives; it has a long shelf-li

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vincotto salentino the vincotto salentino is a typical product from apulia region which is obtained by slowly cooking the grape must previously cooked cuettu and wine which together are reduced into a non-alcoholic syrup the best quality vincotto salentino is produced using aged autochthonous red i.g.p wines erroneously in salento people call the cuettu fresh grape must that has been cooked vincotto the cuettu is obtained by slowly reducing the grape must until it becomes as thick as syrup with a smooth and sweet flavour the vincotto salentino is a food-condiment we can find traces of it in the ancient literature in the salentine peninsula in the xix century 17th january 1863 in apulia vine became widely cultivated before that it was only used for own consumption the local varieties originally from greece and from the byzantine empire cultivated on red terroirs rich in iron since then produce grapes very high in sugar which cannot be produced in the rest of apulia in the past the storing techniques used to preserve wine were not as good as today hot climate was easily starting acetic fermentation in the wine and the only way to preserve it was to cook it cooking the wine people could store it use it for cooking and to treat diseases when some wine was left the so called spunto it was mixed with the cooked must cooking them together in order to use this precious nectar whenever needed the product obtained from this mix is the vincotto which has a sweet component the cooked grape must and a sour part given by the wine vincotto is a very versatile product and it has a high quality it is completely natural rich in nutritional values as it is a product obtained by red grapes rich in polyphenols flavonoids and antioxidants the added value of vincotto salentino is given by the fermentation phase of the red i.g.p wines from which is obtained fermentation is the process that characterizes most of the typical italian foods vincotto has a very long shelf-life no additives nor preservatives are added to it it doesn t contain any added sugar nor honey it is free from aromas and colorants the way today vincotto is made is the one cited in an ancient recipe from cassiano basso a byzantine author in the book viii of his geoponica vi century d.c take fifty sestari roman measurement scale of high quality grape must and one hundred sestari of high quality wine cooking one third of it a similar recipe can be found in columella de re rustica i century d.c but using the name embamma which stands for sauce or gravy plinio il vecchio talks about vincotto in his naturalis historia i century d.c the term vincotto comes from the salentin dialect mieru cuettu which comes from the latin words merum wine and coctum cooked and in the salento area in apulia people refer to vincotto talking about the act of cooking together wine and cooked grape must vincotto is not a vino cotto is not a vin cotto nor a vicotto

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cuettu cuettu is a word used in the salentine dialect standing for cooked grape must which in salento is sometimes erroneously called vincotto cuettu is obtained by simply reducing the fresh grape must until it becomes as thick as syrup with a smooth and sweet taste it can be used for desserts and in drinks thanks to its healthy components it is great for children and for elderly people in the ancient times cooked grape must was made in two ways according to the grade of reduction of the must this two versions were called sapa and defrutto according to columella i century d.c the grape must reduced for one third is called defructum while the grape must reduced for half is called sapa romans used cooked grape must as an ingredient to enhance the flavours of meat and other dishes it was used as sweetener in the preparation of cakes before the introduction of the sugar cane in the roman empire cooked grape must was used in combination with honey diluting it with water it was used as a high-energy drink or as a base to create a very high alcoholic wine in apicio s cuisine i century d.c defructum was widely used other types of cuettu were produced in the ancient western empires boiling and cooking sweet fruits such as figs and quince apple in the rest of apulia in the provinces of bari bat and foggia cooked grape must is made mostly from white grapes while the one produced in salento is made with local varieties of red grapes in apulia vincotto is used in many traditional dishes pittule black taralli mustazzoli carteddate made from a dough with oil and yeast which is fried and covered in vincotto or in cuettu in greek-roman times and in medieval times vincotto was used to prepare water ice from the neviere which were underground caves used to store the very rare snow which was not occurring often in this land characterized by mild temperatures the original cooked grape must cuettu is obtained by reducing fresh grape must through boiling and it is sweet cuettu is a product registered in the typical products from puglia pat according to the mi.p.a decree of 22nd july 2004.

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vincotto primitivo azienda terra apuliae s.c.r.l vincotto primitivo is a vincotto salentino this is a natural balsamic from salento due to the territory and to the recipe it is made from red salento primitivo igp wine and cooked grape must balanced with a small additional red wine vinegar grapes are grown with organics techniques the cooked grape must wine vinegar and wine are slowly reduced to obtain a thick and smooth liquid well balanced in flavours it s a syrup rich in nutrients exhibiting a variety of healthy properties a high content of antioxidants and polyphenols1 enhances the enzymatic functions of the human body inhibiting toxic compounds and free radicals the primitivo igp wine is rich in natural polyphenols and flavonoids which are antioxidants and moreover they have a positive effect on cardiovascular pathologies on cognitive disorders and neoplastic diseases according to doctor pagliaro and nutrigenomics the science that studies the interaction between food nutrients dna and genes the vincotto primitivo is a key player in the prevention of gene pathologies doctor pagliaro author of the book recipes for your dna ­ how to treat yourself through food edited by giorgio mondadori uses the vincotto primitivo in several recipes because it is high antioxidants according to him antioxidants that are in this product are able to heal the traumas suffered from the genes caused by metabolic and food disorders the composition of this product rich in nutrients and free from colorants or added preservatives offers the product an added value strictly connected to healthy aspects of food without compromising on taste vincotto primitivo is used for the preparation of cold and hot dishes it also enhances the flavour to bring out the natural aroma and taste it increases your sense of taste and leaves the mouth feeling alive two versions of vincotto primitivo are available balsamic and ingentilito dolce according to the sweet and savoury requirements of the recipe vincotto primitivo enhances the properties that make the mediterranean cuisine unique whereas vincotto primitivo is an aged fermented product the company terra apuliae s.c.r.l produces also a simple sweet cuettu cooked grape must great on crêpes and on ice cream the glaze of vincotto balsamic is also free of all the additives and free of starch it can be used on hot and cold dishes including meat and salad dishes more information is available from terra apuliae s.c.r.l info@primitiv.it and from dr alfredo pagliaro alfredoalpa@virgilio.it terra apuliae scrl s.p 288 km 2 73040 melissano ­ le ­ it mail info@terraeapuliae.com info +39 3490910456 +39 0833581753 these information have been verified by the department of biological and environmental sciences and technologies di.s.te.b.a of the university of salento which kindly collaborates with the company terra apuliae s.c.r.l 1

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risultati analisi vincotto cuettu aceti balsamici attività antiossidante campione sostanze fenoliche totali mg/ml 5,95 4,90 8,10 flavonoidi totali mg/ml 1,10 0,92 1,78 orac l trolox eq per ml di prodotto cuettu vincotto primitivo balsamico 250 m vincotto primitivo ingentilito 250 ml 250 207 291 prezzo indicativo aceto balsamico modena coop 250 ml aceto balsamico modena ponti 500 ml aceto balsamico modena monari et platino 250 ml aceto balsamico modena due vittorie 250 ml aceto balsamico modena ortalli 500 ml aceto balsamico modena monari et nera 500 ml 2,40 1,07 2,12 0,56 0,19 0,34 65 30 54 7,58 0,85 1,93 1,20 0,13 0,19 275 21 48 l attività antiossidante media del vino rosso c souvignon è circa 45 mol trolox eq per ml

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