Epicurean Connections presents: 'Vino Cotto' (sweet “cooked wine” syrup) by Montillo Italian Foods

Vino Cotto Is Natural and Healthy Containing No Added Sugar,
No High-Fructose Corn Syrup and No Artificial Sweeteners

Vino Cotto is a naturally sweet, cooked grape syrup whose robust flavor tastes of figs and plums. Nearly 3 pounds of premium wine grapes are used to make just one bottle of this authentic, gourmet syrup. Finally, a sweetener that is a healthy choice--one that has great taste and provides both a natural source of energy and antioxidants to benefit the immune system. Add Vino Cotto as the "secret" ingredient.  Easily prepare gourmet meat, poultry, seafood and vegetable dishes. Top ice cream and cakes. Enhance baked desserts. Create tasty sauces, marinades, balsamic vinegar and salad dressings, too! This versatile syrup, whose history spans the centuries, is produced by Montillo Italian Foods following their family's 4th generation recipe from Calabria, Italy. Experience this unique flavor from the past for yourself! You'll be very glad you did. Buon appetito!

Sales Sheet

Ingredients: grape must , sulphites

Product Characteristics:Low calorie, Natural antioxidants, No salt or fat, No artificial colors or flavors, Cholesterol free, No alcohol, No vinegar

MSRP: $19.99 for  8.5 fl. oz. (250ml)

Wholesale Price: n/a

Minimum Order Quantity : 1 Case

Box UPC: 094922963949

Case amount: 12 bottles

Shelf Life: Unlimited if unopened

Storage: store in cold, dry location

Case Dimensions: n/a

Shipping Information Costs: n/a

FOB: Framingham , MA  01701

Currently Distributed by:  Available online at  www.montilloitalianfoods.com

Brokers: n/a

Retailers:  view company website for list of retailers

US Markets Available for Distribution/ Retail: all

International Markets Available for Importation/Distribution: all

 

 

Montillo Italian Foods
116 Meadow Street
Framingham, MA 01701 U.S.A.
Tel. (508) 877-1676
Website: www.montilloitalianfoods.com

E-mail: sales@montilloitalianfoods.com

Information supplied by Epicurean Connections 

Print | posted on Wednesday, April 21, 2010 8:56 PM

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