More tidbits on vino cotto:
It was made by the ancient Greeks and Romans as both as a way to preserve grapes for a long time, and to make a sweetener.
Today vino cotto is made in the traditional fashion (ie; grape must boiled in copper pots then aged in wood barrels for a year) not only in Le Marche, but in Puglia, Campania, and Sicilia. I’m not sure about other regions.
Vino cotto can be boiled down to make a sweet syrup, aged for about a year, which is what the ancients did. Many recipes from 2000 years ago were sweet, meats and cheeses sweetened, therefore a sweetener was a prized commodity. Ah, I guess a sweet tooth has a long history!
Elizabetta
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