Agresto is a condiment made with Tuscan green grape must, honey and spices. A product with a long history and re-introduced by the Sonnino family in 2013.
Said to have been used more often than vinegar or any other condiment, Agresto was once, during the Renaissance, a product that every farmer made during the grape-growing season. This Tuscan condiment begins with the unripe, green grapes that are pruned from the vine in summer. The grapes are pressed and the resulting must is simmered in large stainless steel pots for hours, until it achieves the desired thickness. Next, a good amount of honey, vinegar, onion, garlic, herbs and spices such as cinnamon, cloves, fennel seed and pepper are all mixed in and allowed to steep until the mixture is cool. Then the agresto is gently filtered, bottled and stored in a cool cellar to stabilize. Think of this product as a Tuscan Worcestershire sauce.
Use it to make a delicious Bloody Mary, to sprinkle over arista di maiale (roast whole rack of pork on the bone), to deglaze any roast or chicken, and to give a sparkle of brightness and flavor to soups and egg dishes.