Agrodolce

Agrodolce is a traditional Italian sauce or glaze defined by a balance of sweet and sour flavors. The term comes from the Italian agro, meaning sour, and dolce, meaning sweet. It encompasses a family of preparations rather than a single standardized recipe, with regional variations across Italian cuisine.

The sauce is typically made by simmering vinegar with sugar or another sweetener, often in combination with water. Common vinegars include red wine, white wine, or sometimes balsamic. To adjust texture and body, recipes may add tomato purée, wine, or fruit juice. Aromatics such as onion, bay leaf, pepper, garlic, or citrus zest are frequently included, and the mixture is reduced until it achieves a thick, syrupy consistency. Some versions use honey or fruit for additional sweetness, while others rely more on sugar.

Agrodolce is used as a glaze or finishing sauce for a wide range of dishes. It accompanies meats like pork and poultry, fish, and seafood, as well as vegetables such as artichokes, peppers, onions, and eggplants. It is also a central component in caponata, a Sicilian dish of cooked vegetables dressed with a pronounced agrodolce dressing. In various regions, lighter or darker, more or less vinegary versions exist, with some favoring balsamic for deeper sweetness and others preferring sharper white wine vinegar.

Culinary use often places agrodolce in antipasti or as a contorno (side dish), where its bright, balanced flavors provide contrast to richer, roasted, or fried ingredients. The concept reflects a long-standing Italian preference for combining sweet and sour notes to enhance overall flavor.