The Mosto Cotto is an ancient product that everyone knows, maybe with other names: “Sapa” in Sardinia, “Vin Cotto” in the center, and in the south of Italy. It is actually the cooked must that is used to create, in the provinces of Modena and Reggio Emilia the Traditional Balsamic Vinegar P.D.O. (Protected Designation of Origin).
When it cooks further, it goes to the biggest density and it is possible to obtain an ideal sauce for slushes, ice-creams, and desserts.
Appearance: Clear and brilliant.
Color: Dark brown intense.
Smell: Persistent, intense, and sweet.
Flavor: Sweet balanced, fruity.
Shelf life: Highly conserve (5 years) PH and sugary concentration are natural obstacles in the development of unwanted bacteria.
It is possible to combine it with poor dishes to intensify their flavor or to spice other products. Perfect to garnish ice-creams and to prepare grapes-slushes.