The Essence of Fig Vincotto: A Puglian Tradition
Fig Vincotto is a Puglian delicacy that has its roots in the ancient culinary traditions of the region. Also known as fig cooked wine, fig must cooked or fig must, this dense and sweet syrup is obtained from the long cooking of fresh figs. Year after year, the traditional balance between Nature and Ancient Art of Man is renewed. This is how one of the symbols of Puglian culinary tradition, the Fig Cotto, is born, capable, with its simplicity, of evoking old sensations that, by recurring every year, warm our hearts and throats. We have defined it as “the perfect balance between the Fruits of Nature and the Tradition of Man”; and so it must be: capable of encapsulating the strong smells of autumn that masterfully blend with the sweet specialties of Christmas.
The Art with which it is made also allows for innovative pairings such as with Fusion Cuisine, an excellent expression of typical products that are enhanced and renewed with new and different elements: a task that the Fig Cotto manages to perform with ease. The basic ingredients are figs, water and sugar, but the necessary components for its realization are Time, Patience, and Passion.
Origin and Recipe of Fig Vincotto
The origins of Vincotto – also known as must cooked – date back to ancient Rome, where it was produced in two variants: sapa and defrutto, which differed according to the level of concentration achieved during preparation, with the first being more concentrated than the second. To discover how to make fig vincotto, follow this simple recipe. The ingredients are:
Procedure:
- Carefully wash the figs and cut them in half.
- Place the figs in a large pot and cover them with water.
- Bring to a boil and then reduce the heat, letting it simmer until the figs are completely disintegrated.
- Strain the mixture through a fine sieve or cheesecloth, collecting the juice.
- Put the strained juice back into the pot and simmer until it reduces to a third of the initial volume and becomes dense and syrupy.
Fig Vincotto with the Thermomix: A Modern Variant
For those who own a Thermomix, it is possible to follow a guided recipe to prepare fig vincotto. This is the recipe:
- Put the figs cut into the Thermomix bowl and cover them with water.
- Cook at 100°C for 30 minutes at speed 1.
- Strain the mixture and put the juice back into the bowl.
- Cook again at Varoma for 60-90 minutes at speed 1, until the desired consistency is obtained.
Uses and Benefits of Fig Vincotto
Puglian fig vincotto, also known simply as fig cooked wine, is a versatile ingredient that can be used in various ways. It can enrich desserts, cheeses, ice creams, or be used as a base for sweet and sour sauces. This precious syrup has numerous properties, including being an excellent natural sweetener and having a long shelf life if stored properly. Fig vincotto can also be purchased online, for example, on websites specializing in Puglian products.
In conclusion, fig vincotto represents a deep connection with the Puglian tradition, keeping an ancient knowledge alive and elegantly adapting to modern culinary needs. Its price varies depending on the quality and producer, but it is definitely worth the investment for those who want to bring a piece of history and authentic taste to their table.
