It’s called jelly, but there is no roux, it’s not a jam, it’s not a just a sauce.
It is a reduction of wine and the sole ingredients are: wine, our Moro di Pava 100% Sangiovese, water and some sugar and a secret mix of spices. That’s our family recipe.
Cinnamon, Vanilla and Curry match really well with Sangiovese ….
Boiling, the fruity strawberry notes of Sangiovese are enhanced … and this jelly pairs perfectly with seasoned and spicy cheeses but its on pork and veal meat that its intense taste reveals