Fusilli: Vincotto and Breadcrumbs

Fusilli al Vincotto

Preparation info
  • Serves


    as a starter
    • Difficulty


Appears in

By Caz Hildebrand and Jacob Kenedy

Published 2010

  • About

Vincotto, mosto cotto or saba is reduced grape must, southern Italy’s answer to balsamic vinegar. Here it is used to make a pasta sauce that is nothing more than a simple dressing.


  • 200 g fusilli
  • 3 tablespoons vincotto
  • 4 tablespoons


Boil the fusilli until exactly as al dente as you like – they will not cook further in the sauce. When done, toss in a dressing made of the vincotto, oil and garlic, seasoned with salt and pepper. Serve with the breadcrumbs scattered on top, and a grating of cheese.