Mosto Cotto

Mosto cotto is a traditional product much loved in various Italian regions, particularly in Sicily, Calabria, Puglia and other regions of southern Italy.
It is a natural sweetener made from grape must, which is slowly cooked until a thick, dark liquid with a rich, caramelised flavour is obtained.

The grapes are harvested and pressed to extract the must, which is the fresh, unfermented grape juice. Therefore, no alcohol is added to the cooked must. The must is then placed in large pots or cauldrons and simmered over a low heat. During cooking, the must is slowly reduced until it loses most of its water content.

The cooking process can take several hours and requires constant attention to prevent the must from burning. The result is a thick, dark liquid, similar to a syrup.

The cooked must ranges in colour from dark brown to black and has a viscous, thick consistency, similar to that of honey or molasses.

The flavour is rich, sweet and complex, with notes of caramel, dried fruit, and sometimes a slight smoky hint due to the long cooking time.

This condiment is often used to enhance traditional desserts, but can also be used as a topping for ice cream, yoghurt, ricotta or fresh cheeses.

It is also used in certain meat and game recipes for marinades and sauces, imparting a sweet, caramelised flavour.

Mosto cotto is a versatile and delicious ingredient that celebrates Italian food and wine traditions. With its rich and complex flavour, it adds a unique dimension to a variety of dishes and desserts, making it a prized product in kitchens that value traditional and authentic recipes.

Store in a cool place
Store the bottle upright

Grape varieties: Grillo, Catarratto and Inzolia
Growing area: Marsala and Mazara del Vallo
Training system: Marsala bush vine or espalier, dry
Colour: Amber, brown
Aroma: Intense, with notes of stewed fruit
Flavour: Sweet, complex, slightly tannic

Sugar content: 750 g/l
Alcohol content: None
Available sizes: 50cl with a mushroom-shaped stopper
Pairings: Excellent as a topping for desserts, fruit and meat
Production process: It is produced by slowly cooking grape must over a direct flame, during which the sugar caramelises and the water evaporates. 6 kg of white grapes are required to produce 1 litre of cooked must.