What is Vino Cotto?
Is it thick like honey or molasses? No. Vino cotto is more like a simple syrup, so it's easy to work with and has a smooth taste and texture. If a thicker syrup is desired, simply reduce some over low heat. You'll love its versatility!
Montillo Italian Foods is proud to be the first producer of vino cotto in the U.S., supporting Californian grape growers and their hard workers. To make our vino cotto, requires continuous climate control and significant time and labor. Its high quality seasonal ingredient, wine grapes, and the entire process of producing it make vino cotto unlike any other condiment or ingredient. As such, each vintage will have its own unique taste and texture.
A Healthy Choice!
Vino cotto provides a healthy, natural source of energy and antioxidants to benefit your immune system. It is cholesterol free, contains no added sweeteners, artificial flavors, chemical colorants such as caramel coloring, nor any alcohol or vinegar. Yes, you can enjoy sweetness that's both delicious and good for you! No wonder this versatile syrup, which dates back to biblical times, continues to enhance foods of all types.
The 5-Star Ingredient!
Simply add red wine vinegar to our vino cotto to easily make a healthy balsamic vinegar that's better for you than certain I.G.P. brands of balsamic vinegar di Modena who add caramel coloring. With your homemade vinegar, prepare mouthwatering balsamic chicken, pork chops or tenderloin, glazed salmon, even asparagus, Brussels sprouts, carrots and string beans, to name a few. And, for an amazing balsamic vinaigrette, add some olive oil to your balsamic vinegar and drizzle some over your favorite salad combinations...So good!
Savor the Flavors and Aromas of At-Home, Gourmet Entrées, Side Dishes and Desserts!
|•||Vino Cotto is delicious served over beef, chicken, ham, pork chops or tenderloin, turkey, lamb, and wild game--even on seafood such as salmon and shrimp. Try some on vegetables to get a flavor boost that even kids will love!|
|•||Create delectable sauces, marinades, vino cotto or balsamic vinegar glazes, and balsamic salad dressings, too!|
|•||Use as a dip for hard cheeses including Pecorino Romano, Grana Padano, Caciocavallo, Crotonese, Romano or Parmesan and over semi-soft cheeses such as Mozzarella, Mascarpone or Bel Paese.|
|•||Drizzle some over fresh strawberries and other fruits, quinoa, and your favorite yogurts.|
|•||Top your favorite ice cream and cakes, pancakes, waffles, and French toast.|
|•||Use Vino Cotto instead of honey, maple or corn syrups when baking biscuits, cookies or cakes as a healthy alternative.|
Submit your review
I wish I had discovered vino cotto sooner. The balsamic vinegar I just tasted is far superior to any I've ever purchased at the local grocery. I added some olive oil to make a dressing and drizzled it over tomatoes from my garden. Perfection...…..
I did a side-by-side tasting, making one dressing as you suggested with equal parts vino cotto and red wine vinegar, and the other with a higher proportion of vinegar. I liked them both and will have to enjoy the dressing(s) on a few more salads before choosing a favorite.
Thank you for taking the time to review our vino cotto. We're so glad you gave it a try and appreciate your business!
Until a few weeks ago I had never heard of Vino Cotto. I am now so glad that I have and that I have found a place to buy it!
While researching Easter lamb recipes, I came across one that used Vino Cotto in the braising liquid/sauce. It looked delicious so I searched for Vino Cotto. I read about it, researched it and then found a place to buy it. I bought 2 bottles and gave it a little taste as soon as they arrived. Perfection! Sweet but soft. Lots of flavor that doesn't take over the dish. I can see this sauce/syrup/cooked wine going with so many dishes. Drizzled over blue cheese on a cheese plate, mixed into a salad dressing, as I used it - part of a braising liquid. Just delicious!
I will be buying more. (soon!)
We're so glad you found us and are enjoying our vino cotto. Thank you!
I use vino cotto over pork loin; ham; and chicken as a glaze. I make my own balsamic vinegar by mixing vino cotto with wine vinegar and pouring over salad. I also pour it over ice cream. So good!! Would highly recommend!
Thank you for the very nice review, Bernice!
I made the chicken with caramelized bacon found in the recipes and it was delicious! I also use it as a drizzle on salmon and vegetables. I can’t wait to try some of the desserts.
Thank you, Katie! I recommend trying the Cannoli Martini dessert...one of my favorites. It also makes a nice presentation.
I use it as a marinade on pork and chicken. Also as a dressing for salads when mixed with olive oil and red wine vinegar.
Thanks a lot, Aimee!