Just the ancient Roman people used grapes sauces, with wine or with vinegar, and the most popular was the "garum". The AGRESTO is enough syrupy, almost thick, of dark colour, initially with an acid flavour and after slowly sweeter like cooked must similar to caramel taste. All the ingredients are on grapes base, as in the past when at the beginning of 1800 the tomato introduction cannot let forget the agresto. We suggest you to use it to flavour boiled vegetables, potatos and onions. Or on duck breast, on salads with white meats and vegetables, or to souce venison, wild pig and hare.