Grape syrup (vincotto/petimezi)

The recipe was shared by Vladimir Bogozhavets, chef of the Maroon restaurant.

Glazed pork with fried apples, potatoes, and red onions is a festive dish with deep roots in Latin American cuisine. The tender and juicy pork ribs are slowly infused with a flavorful glaze of grape syrup, orange juice, and balsamic vinegar, creating a rich caramelized taste. Fried apples add sweet freshness to the dish while roasted potatoes and sweet potatoes provide a tender texture and heartiness. Red onions add a slight spiciness and complete the flavor palette. This dish is perfect for family dinners and celebrations where it's important not only to be full but also to enjoy the harmony of flavors. It is served with an aromatic sauce that collects after baking, enhancing the richness of each bite.

There is definitely sweetness in this charlotte, and it is achieved thanks to the grape syrup that is used instead of sugar. This is how charlotte is prepared at Margarita Bistro. This is how charlotte is prepared at Margarita Bistro.

Tatara is a refined Georgian delicacy with roots in the ancient traditions of winemaking regions. This delicate dessert is made from grape juice that is slowly evaporated to acquire a rich flavor and velvety texture. The addition of grape syrup enhances the sweetness, while corn flour adds density and softness. After long infusion, tatara becomes thick and silky, perfect for serving with nuts or fruits. Its taste resembles caramel with a slight tartness of grapes, creating a rich gastronomic experience. Tatara is traditionally consumed as a standalone dessert or used as a filling for pastries, bringing the sunny flavor of Georgian vineyards to dishes.

Raspberry in sabayon cream is an exquisite dessert of Italian cuisine that combines the airy lightness of creamy custard with the refreshing tartness of ripe raspberries. Sabayon, a classic Italian sauce made from egg yolks, grape syrup, and sugar, has a delicate texture and subtle sweetness. This cream is whipped over a water bath and then chilled, providing a harmony of flavors that enhances the natural fruity freshness of raspberries. The dessert is served chilled, making it an ideal finish to an elegant dinner. The lightness of sabayon and the soft texture of the cream allow it to melt in the mouth, leaving a refined aftertaste. In Italy, it is traditionally prepared on festive occasions to emphasize the solemnity of the moment. The flavor palette of the dessert pairs perfectly with sweet white wine or aromatic coffee.