"Vino Cotto is a unique new product that can be used in place of balsamic vinegar in vinaigrettes or as a reduction or glaze. It has a rich depth and sweetness that elevates flavor. Drizzle it over fresh mozzarella tomato salads or feature it on your cheese tray instead of honey. It's also great drizzled over ice cream and fruit. It's really quite versatile."
Chef Andrew Hunter, President Culinary Craft, Los Angeles, CA R&D Mentor on Lifetime's, Supermarket Superstar, & former V.P. of Culinary Development at Wolfgang Puck Worldwide,
"Vino Cotto di Montillo is one of my favorite secret go-to ingredients. I enjoy serving it as an unexpected accompaniment to prosciutto and other salami, drizzled over double-thick pork chops with a contorni of white beans or broccoli rabe, lightly swirled over a simple panna cotta, and more. I love the fact that it is made with care and respect for tradition."
Mindy Fox, Food Editor, La Cucina Italiana magazine and cookbook author of Olives & Oranges: Recipes and Flavor Secrets from Italy, Spain, Cyprus & Beyond,
"Thank you so much! We went for dinner at my parents' house and brought the vino cotto. I had cooked some (cuccia) hard wheat like we use for Saint Lucia. Well, let me tell you, the smiles on my parents' faces and the memories they had of the old country was priceless...I cannot thank you enough (was money well spent). Thanks a million!"
Franca Maltese, Ontario, Canada,