An ancient product imported to Australia from Italy by EuroPantry that everyone knows, maybe with other names: "Sapa" in Sardinia, "Vin Cotto" in the centre and in the south of Italy. It is the cooked grape must that is used to create, in the provinces of Modena and Reggio Emilia the Traditional Balsamic Vinegar P.D.O. It is the "mother" of almost all our vinegars.

It is not sour, only sweet, because there is no acetic fermentation, so it is possible to combine it with poor dishes like bread dough to intensify the flavour or to create interesting contrasts. Perfect to garnish ice creams, fruits or panna cotta and to prepare grapes-slushes.