La Nicchia Zibibbo Grape Elixir

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Grown in the rich volcanic soil on the Sicilian island of Pantelleria, sweet and tangy Zibibbo grapes are traditionally used to produce raisins and dessert wine, but this rich, rosy-hued syrup distills the fruit’s distinctive taste into an easy-to-use, yet elegant format. The grapes are cooked down into a viscous reduction with just a bit of sugar, eventually yielding the drizzly consistency of maple syrup and a balanced flavor similar to that of honey spooned over quince paste or dried figs—fruity-sweet and tangy with delicate floral notes throughout.

Ingredients

Ingredients: fresh Zibibbo grape must (55%), sugar
Specifications

Net Weight: 140 grams
Place of Origin: Italy
How to use

Vegan

The grapes in this syrup are cultivated through techniques passed down through generations of vine growers.

Zibibbo farming in Pantelleria is also the first ever agricultural activity to be included in the UNESCO Intangible Cultural Heritage of Humanity list, as the farming of the “Muscat of Alexandria” grape dates back to the time of the Phoenecians. The grape is indigenous to Africa, however, the fruit harvested on the Sicilian island is especially scrumptious—the intensely-hot climate and volcanic soil yield the ideal balance of sweet and tangy.

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HOW TO USE

Substitute this sweet syrup anywhere you’d find honey or use in place of maple syrup over pancakes or waffles. Drizzle atop ice cream and cakes or into tea and cocktails instead of simple syrup—honeyed, fruity-floral notes would work well with gin, bourbon and even wine. It’s also the perfect compliment to cheese and charcuterie. On the savory side, you can pour into a dressing for a leafy salad, glaze meats such as in our Sweet Peppers and Pork with Sage and Honey or do the same for classic steam-boiled veggies like our Carrots with Maple and Cider Vinegar.