Vincotto (mosto cotto)

The reduction of grape must is in fact used both in the preparation of sweet motions, such as the wheat of the dead (cicce cuotte or muscitaglia) and the cartellate, and to enhance the flavors of some savory dishes.

Vincotto is a long preparation, obtained by reducing the must extracted from the pressing of grapes, before it begins the fermentation phase.

The ancient recipe sees the addition of quince apple that, thanks to the high content of pectin, accelerates the cooking processes.

Li cacchie malate

A traditional use of vincotto is found in a cake of quick and easy realization. The recipe involved only the use of a sort of tagliatelle and a small amount of vincotto. The fresh pasta once cooked was left to rest in a bowl with the vincotto. Once cooled this poor and tasty delicacy took on a vitrified appearance.

Pickled peppers and vincotto

Vincotto is also used to enhance salty flavors: this is an example of such use. This recipe, typical of the countries bordering with Irpinia, provides the pickled peppers stuffed with bread crumbs, parsley, pine nuts, raisins, olive oil and vincotto. Once seasoned the peppers are passed to the oven, possibly wood.