"Mostocotto" is a traditoinal products, typical of Abruzzo.
In ancient Rome, mostocotto was used to both sweeten and enhance the flavour of foods. It was also blended with water resulting in a thirst quencing beverage.
Latin writers, such as Apicio, Catone, Columella and poet Ovidio, born in Sulmona, all write about mostocotto.
Mostocotto Praesidium is made during the harvest in October boiling the "free run" Montepulciano d'Abruzzo grape juice for about 16 hours on a moderate flame. Approximately 10 litres of grape juice yield 2 litres of mostocotto. Both chefs and bartenders may use this rustic product to inspire creativity.
The sediment of sugar crystals that one may find in guarantees the genuine nature of the product.
The mostocotto should be stored in a cool place for preservation purposes.