Mosto cotto

Description

Mosto Cotto is produced using a recipe passed down from our ancestors, through very slow cooking, reducing the initial volume of grape must by four times. It pairs well with dry desserts, fresh ricotta, aged cheeses, cooked vegetables, and steaming roasted chestnuts. In Olevano tradition, its sweet and refined taste complements a typical local dessert, the so-called ‘Zeppole Scauratelle.’ According to tradition, it is also an excellent natural remedy for treating mouth ulcers, alleviating flu symptoms, and for massaging and soothing a newborn’s delicate skin.
A recent study conducted by a team of researchers from the Faculty of Agriculture at the University of Teramo highlighted the high antioxidant power of this beverage, confirming the wise intuitions of our ancestors: Mosto is a precious drink for the well-being of our body, capable of protecting us from cellular oxidation, the primary cause of aging, and of preventing cardiovascular diseases and the onset of certain forms of cancer—truly a health elixir!