Mosto cotto is a traditional Italian condiment that can be found in the region of Abruzzo, specifically in the towns and communes of Chieti, Pescara, and Teramo. This sweet syrup-like sauce has a long history dating back to ancient times. It is made by slowly cooking grape must, which is the freshly pressed juice of grapes, until it becomes thick and syrupy. The process involves simmering the must for several hours, allowing it to reduce and caramelize, resulting in a rich and flavorful condiment.

In Abruzzo, mosto cotto has been produced for centuries and is deeply rooted in the region’s culinary traditions. It is often used as a sweetener in various dishes, such as desserts, pastries, and even savory dishes. The towns of Chieti, Pescara, and Teramo are known for their production of mosto cotto, with each town having its own unique variations and techniques.

One popular recipe that incorporates mosto cotto is “Parrozzo,” a traditional cake from the province of Pescara. Parrozzo is made with a mixture of almond flour, eggs, sugar, and cocoa powder, and is typically covered with a layer of dark chocolate. Mosto cotto is used as a sweet glaze on top of the cake, adding a delightful caramel-like flavor.

Another recipe that showcases the versatility of mosto cotto is “Arrosticini,” a traditional Abruzzese dish. Arrosticini are skewers of tender lamb or mutton, seasoned with salt and cooked over an open flame. Just before serving, the arrosticini are brushed with a mixture of olive oil and mosto cotto, giving them a sweet and savory glaze.

Mosto cotto has received the prestigious PAT (Traditional Agri-Food Product) recognition, which is a certification given to traditional Italian food products that are deeply rooted in local history and culture. The specifications for mosto cotto include the exclusive use of grape must from specific grape varieties, such as Montepulciano and Trebbiano, and the traditional slow-cooking process.

Sources:
1. “Mosto Cotto: The Sweet Syrup of Abruzzo” – Abruzzo Presto (abruzzopresto.it)
2. “Parrozzo” – Italian Food Excellence (italianfoodexcellence.com)
3. “Arrosticini” – Discover Abruzzo (discoverabruzzo.com)