The term ‘agresto’ is a combination of the words for ‘tart’ and ‘under ripe’ and refers to the taste. At harvest
time, farmers used to make this condiment from the small bunches of still under ripe grapes, and they would then age it in a special small cask. Commonly found in all farmhouses, agresto was used as a thirst-quenching drink when diluted with water and was often used in the kitchen.
However, with the advent of the tomato in the late 1800s its popularity diminished. It is a simple and natural product that has seen a revival in recent years, with renewed appreciation of its versatility in the kitchen.
Recommended on salads, boiled potatoes, grilled vegetables, and on sweet and sour onions. It pairs well with meats, to highlight the flavors of veal, game, pork or chicken livers, turkey cutlets, and breast of duck. It
has been used in refined recipes such as Rabbit terrine with prosciutto or pork belly, agresto and bay leaf, or Pork medallions braised with an onion and agresto sauce. Try making a creamy blend of agresto and honey to put on grilled meats, drizzle it on a mushroom and parmigiano carpaccio, or enjoy a few drops on some fresh strawberries.