Publication note
Published as a product profile: validated sources do not fully document ingredients and/or method details.
What it is
A dense, dark-caramel, non-alcoholic syrup made by cooking grape must, used in pastry, roasts, salad and polenta.
Origin place card
The source locates it across Campania’s viticultural areas rather than a single town.
Verified history
Historical depth remains limited; the direct-read source supports identity/core product description but not deeper archival history.
Ingredients
Si tratta in realtà di uno sciroppo denso, analcoolico, di colore scuro caramello, profumo caratteristico, intenso sapore dolce. Prodotto di partenza è il mosto ottenuto dalla pigiatura dell'uva, soprattutto di vitigno aglianico. Il mosto
Method
Method/process not fully documented in validated sources.
Why travel for it
A harvest page: copper pot, boiling must, autumn vineyard, pastry table.
Recreate-it pathway
For shelf-stable syrup, TIFA needs tested preservation guidance before giving a recipe.
Fieldwork questions
Which wine areas still make it at home? Are residues still used for sweet tarallini?
Photo brief
Boiling grape must, dark syrup in bottle, Aglianico grapes, tarallini made from residue.