Mosto cotto, also known as Must cot, is a traditional Italian condiment that originates from the Emilia-Romagna region. It is made by slowly cooking grape must until it becomes a thick, sweet syrup. Mosto cotto is commonly used in Emilia-Romagna cuisine to enhance the flavor of various dishes.

This delicious condiment can be found in several towns and communes in Emilia-Romagna, including Modena, Bologna, and Reggio Emilia. In Modena, you can find Mosto cotto at specialty food stores such as La Vecchia Dispensa and Acetaia Giusti. In Bologna, it is available at Eataly and Tamburini. In Reggio Emilia, you can find it at Acetaia Pedroni and Acetaia San Giacomo.

One popular recipe that incorporates Mosto cotto is the traditional Emilia-Romagna dessert, Zuppa Inglese. This layered dessert consists of sponge cake soaked in Alchermes liqueur and layered with custard and chocolate cream. Mosto cotto is drizzled over the top to add a sweet and tangy flavor.

Mosto cotto has been recognized with the PAT (Traditional Agri-Foodstuffs) recognition, which guarantees its traditional production methods and regional origin. The specifications for Mosto cotto include using only grape must from Emilia-Romagna, slow cooking it until it reaches a specific density, and ensuring it is free from additives or preservatives.

– “Mosto cotto” – Emilia Romagna Turismo (
– “Mosto cotto” – Prodotti Tipici (