| ≥1 piece |
The Origins
When the fruits harvest is abundant there is a rural tradition dating back centuries, which combines the leftover fruits with balsamic vinegar, slowly, cooking the mixture until the flavors of the fruit create a delicious condiment.
de Nigris has captured the spirit and flavors of this tradition by offering the Fruttati line of condiments, to be used in marinades, for deglazing and as a salad dressing.
The Production
The traditional methods for making Fruttati are still employed today by the de Nigris family. The balsamic vinegar is simmered with selected fresh fruit pulp and allowed to mature into a fruity condiment. Honey vinegar is made through the acetic and alcoholic fermentation of pure Acacia honey. La Saba is produced with grape juice called ?must? that is cooked immediately after it is pressed to avoid any fermentation. The temperature is carefully monitored to avoid any bitterness until the volume is reduced through evaporation to 50 % of the original.