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Fig Vincotto
“Apulian autumn, reduced to a syrup.”
Fresh figs cooked slowly, until the juice turns into a dense, dark syrup. The fig cooked wine of Apulian tradition: artisan-made, from a short supply chain.
From fresh figs Artisan, short supply chain 250 g
Fig vincotto is a delicacy from Puglia with its roots in the ancient culinary traditions of the region. It also goes by other names — fig cooked wine, cooked fig must, or simply fig must — but it is always the same thing: fresh figs cooked for hours, until the juice becomes a dense, sweet syrup.
It is an autumn flavour that leads straight into Christmas: the strong scents of late summer meet the sweet specialities of the holidays. We have described it as “the perfect balance between the fruits of Nature and the tradition of Man”, and that is what it has to be: the real ingredients are time, patience and passion. Ours is artisan-made and from a short supply chain.
In the kitchen
Where fig vincotto belongs
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On desserts
Drizzled over desserts just before they go to the table: the most classic use of cooked wine.
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With cheese
Sweet against savoury: on a cheeseboard, fig vincotto is a safe bet.
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On ice cream
A cold drizzle over ice cream, and dessert is ready with nothing else to prepare.
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In sweet and sour sauces
An excellent base for sweet and sour sauces: this is where vincotto crosses over from sweet to savoury.
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In fusion cooking
It stands up to new pairings: a traditional product that comes into its own next to distant, different ingredients.
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Instead of sugar
It is a natural sweetener: use it as a drizzle, a little at a time.
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The tradition
From the cooked wine of the Romans to today's Puglia
The origins of vincotto — cooked must — go back to ancient Rome, where two kinds were made: sapa and defrutto, which differed in the degree of concentration reached during preparation.
The way it is made has not changed much since: the fruit is simmered, strained, then cooked again until the liquid reduces and turns to syrup. In Puglia, cooked wine has remained a household ingredient, renewed year after year with the fig season.
The recipe
How to make fig vincotto at home
The traditional Apulian recipe has only two ingredients, fresh figs and water. What it really takes is time.
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Wash and cut the figs Wash the figs carefully and cut them in half. |
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Cover them with water Place them in a large pot and cover them with water. |
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Simmer gently Bring to the boil, then lower the heat and simmer slowly until the figs have completely broken down. |
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Strain the juice Strain the mixture through a fine sieve or a piece of cheesecloth, collecting the juice. |
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Reduce to a syrup Return the strained juice to the pot and simmer until it reduces to a third of its original volume and becomes dense and syrupy. |
Modern variation
Fig vincotto in the Thermomix
If you own a Thermomix, there is a guided recipe: the tool changes, the principle does not.
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Figs and water in the bowl Put the cut figs into the bowl and cover them with water. |
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30 minutes at 100 °C Cook at 100 °C for 30 minutes, speed 1. |
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Strain Strain the mixture and return the juice to the bowl. |
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Reduce at Varoma Cook again at Varoma for 60-90 minutes, speed 1, until you reach the consistency you want. |
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A little goes a long way. This is a concentrated syrup, meant to be drizzled. Tightly closed and properly stored, it keeps for a long time. |
Product details
At a glance
| Product |
Fig vincotto (fig cooked wine, cooked fig must) |
| Raw material |
Fresh figs, slowly cooked |
| Size |
250 g |
| Texture |
Dense, dark syrup |
| How to use it |
As a drizzle, a little at a time, on sweet and savoury dishes |
| Origin |
Puglia, Italy |
| Production |
Artisan, short supply chain |
| Storage |
Keep tightly closed; properly stored it keeps for a long time |
Frequently asked questions
Everything you may want to know
What is fig vincotto?
A dense, sweet syrup obtained from the long cooking of fresh figs. In Puglia it is also called fig cooked wine or cooked fig must.
How do you use fig vincotto in the kitchen?
As a drizzle, a little at a time: on desserts, on ice cream, next to cheese, and as a base for sweet and sour sauces. It also works well in fusion pairings.
How is fig vincotto made?
Fresh figs are washed and halved, simmered under water until they break down, then the juice is strained and cooked again over low heat until it reduces to a third and turns syrupy. The full recipe is above.
Can it be made in the Thermomix?
Yes: 30 minutes at 100 °C on speed 1, then strain and cook at Varoma for 60-90 minutes, again on speed 1, until the desired consistency.
What is the difference from grape vincotto?
Is there a dried fig version too?
Yes, there is a variation made with dried figs, slightly different in the result. This one is made from the long cooking of fresh figs.
Can it replace sugar?
Yes, it is a natural sweetener: use it as a drizzle, a little at a time.
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The taste of an Apulian autumn
Fresh figs cooked slowly, and a little goes a long way: on desserts, on ice cream, with cheese and in sweet and sour sauces. 250 g.
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