Vincotto
Vincotto is a dark, thick, sweet paste made by slowly cooking down unfermented grape must in rural Italy, used as a seasoning for savoury dishes and desserts.
Italy
Recipes by the places recorded in their sources.
Italy
Biga
Biga is an Italian bread preferment of flour, water and a little yeast, usually a stiff unsalted mass of about 45 per cent water, fermented ahead and then mixed into the final dough.
Aceto Balsamico Tradizionale di Reggio Emilia
Protected Italian vinegar made only from cooked grape must, fermented and aged in a battery of wooden barrels for at least 12 years: sweet, sharp and syrupy.
Pandoro (Veronese Christmas bread)
A fruit-free Italian festive enriched bread, baked in a tall star-shaped mould and finished with powdered sugar. This home batch follows one published baker’s-yeast method; it does not represent every pandoro formula.
Farinata (Riviera dei Fiori recipe)
This farinata is a chickpea-flour batter baked with olive oil in a pan. The Riviera dei Fiori version makes six and uses a 200–250°C oven.
High risk
Cacciatore salami
Small Italian hunter-style salami of lean pork, firm fat, salt, pepper and garlic, mildly acidified and dry-matured; protected as Salamini Italiani alla Cacciatora DOP.
Prepared horseradish
Prepared horseradish is freshly grated horseradish root mixed with vinegar and salt. This refrigerated relish holds the root’s sharp, nasal pungency in a spoonable form.
High risk
'Nduja di Spilinga
Soft, spreadable Calabrian pork sausage made with a great deal of red chilli and fatty pork, stuffed into natural casings, sometimes smoked and matured while staying soft.
Elevated risk
Original Südtiroler Speckknödel
Four-person South Tyrolean bread dumplings with finished Speck, herbs and a broth or soup accompaniment.