Succulent Zibibbo grape syrup from Pantelleria.

Zibibbo is local dialect for Golden Muscat, a large grape indigenous to the island of Pantelleria -- a tiny island between Sicily and Tunisia. From it is made a delicious amber dessert wine, as well as this delectable thick syrup.

Sweet and tangy, with an intriguingly complex flavor, you'll want to eat this honey-like elixir right off the spoon.

The folks at La Nicchia suggest using it to flavor whipped cream, to make a prosecco kir, and to drizzle over chocolate or vanilla ice cream.