MOSTO COTTO: The grape syrup

Mosto Cotto  is a grape syrup! It comes from an ancient recipe of Lapini’s
family, owner of Podere Campriano in Greve in Chianti from the 1924.
The grandmother used it on many courses but also for therapeutic
purposes as the ancient Romans used to do well before us.
Mosto Cotto is made with all-natural methods, the ORGANIC juice
grape , composed mainly of water and fructose, is simply boiled with
times and methods dictated the recipe of “Grandma Giovanna”. The
water evaporates and you get a thick sweet syrup. The Mosto Cotto  is a
product made exclusively from grapes produced by the Italian Podere
Campriano in GREVE IN CHIANTI – ITALY

RECOMMENDATIONS FOR USE of Mosto Cotto:

Mosto Cotto  may be the undisputed king of the entire meal because
it combine well with each dishes:

APPETIZERS:

– Aged Pecorino cheese garnished with Mosto Cotto
– Fresh God cheese with Mosto Cotto
– Gorgonzola Mousse with a splash of Mosto Cotto
– Burrata, pachino and Mosto Cotto

FIRST DISHES:

– Risotto pears, gorgonzola andMosto Cotto before serve

SECOND DISHES:

– Roast with candied fruit in the Mosto Cotto
– Strips of fried beef with Mosto Cotto
– Escalope cooked with Mosto Cotto
– Tuna steak with sesame and Mosto Cotto

DESSERT:

– Panna cotta and Mosto Cotto
– Mascarpone cream with Mosto Cotto
– Yogurt mousse and Mosto Cotto
– Vanilla ice cream with Mosto Cotto