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Vino Cotto
Vino Cotto Newsletter – Autumn 2014
Tomato, Asparagus and White Anchovy Salad with VinCotto
Strawberry VinCotto Ice-cream with Sweet VinCotto Syrup
Sweet Ricotta Pancakes with Vino Cotto
Fried Peppers, Eggplant and Potatoes with Vino Cotto
Fig and Raspberry Tart with Vino Cotto
Vino Cotto Newsletter Autumn 2012
Spiced baked Figs with Vino Cotto
Fig, Prosciutto, Goat’s curd and Vino Cotto Salad
Duck breast with Vino Cotto and roasted Figs
Tomato, Prosciutto and Peach Salad with Vino Cotto
Vino Cotto Poached Fruit
Strawberries, Raspberries and Blueberries macerated in Vino Cotto
Fruit Loaf with Vino Cotto
Vino Cotto BBQ Lamb with Panzanella Salad
Panzanella Salad with Vino Cotto
Vino Cotto Glazed Strawberries and Almond Crostata
Vincotto Ice Cream Topping
Red cabbage, Gorgonzola and Roasted Hazelnut Salad with Vino Cotto dressing.
Char-Grilled Radicchio with Vino Cotto
Roast Spatchcock with Vino Cotto
Mostaccioli al Vino Cotto
Stomatico Biscuits – Burnt sugar biscuits
Ricotta Cheesecake with Vino Cotto soaked Sultanas and scorched Red Grapes syrup
Roast Pears in Vino Cotto and Hazelnut Cream
Rocket, Pear, Parmessan and Walnut Salad with Vino Cotto dressing
Vino Cotto marinated Pork Fillet with roasted apple, fennel and sweet potatoes
Bruschetta with garlicky cannellini beans, slow roasted tomatoes, crispy prosciutto and Vino Cotto
Bruschetta with Grilled Asparagus and Vino Cotto Dressing
Bruschetta with Roasted Peppers & Basil and Vino Cotto dressing
Bresaola and Tomato Salad with Vino cotto
Prosciutto Salad with Figs, Buffalo Mozzarella and splash of Fig Vino Cotto
Baby beetroot, hazelnut crusted goats cheese & watercress salad with Fig Vino Cotto
Caramelised Shallots in Vino Cotto
Warm Olives with Orange, Thyme and Vino Cotto
Vino Cotto Sauteed Mushroom
Vinocotto, Chocolate, Quince and Almond Tart
Vino Cotto Rosemary Dressing