Mostocotto

mostocotto-praesidium

How it’s made

Mostocotto Praesidium is a sweet and dense syrup created during the harvest by boiling the free run grape juice on a direct and moderate flame for 12-16 hours. It comes from 100% selected grapes of Montepulciano. The process is long and delicate: 10 litres of fresh must will yield 2 litres of Mostocotto Praesidium.

The origin of Mostocotto

The mostocotto is a typical product of traditional cuisine of the Abruzzo region of Italy. Its presence in our homes dates back to 2000 years ago, when the romans used to add this dense syrup both to food, to sweeten them and enrich their flavor, and to water, resulting in a thirst quenching beverage. Evidence of the presence of mostocotto in the ancient roman cuisine are in the papers of latin writers Apicio, Catone, Columella and poet Ovidio, born in the near Sulmona. In present day the mostocotto is an important ingredient for various traditional and local recipes

It may be used to accompany such foods as ricotta, aged cheese, boiled meat or grilled vegetables. It also may be used as topping for salads, fruits, desserts such as ice-cream or as an ingredient for the traditional local recipes.
We suggest to store the mostocotto in a cool and dry place; deposit of sugar crystals that one may find is a proof of the genuine nature of the product.
Pairings The mostocotto may enrich many foods. Here are some suggestions:

  • Aged cheese (such pecorino di fossa o abruzzese), broken into pieces and dressed with drops of mostocotto
  • Roasted or fried polenta with drops of mostocotto
  • Ricotta accompanied with wild fruits and mostocotto
  • Onions with sweet and sour sauce made with vinegar, sugar and mostocotto
  • Grilled vegetables and boiled potatoes
  • Macedonia (fruit salad) dressed with lemon juice and mostocotto
  • Granita (ice-water icecream).
  • Tonic beverage made of mineral water added with mostocotto

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