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- Martina Brescia
- ENOLOGIA
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On the occasion of the harvest of grapes it's possible to realize a range of traditional preparations with the wort. The food culture is very variegated and, depending on the areas of Italy, there are several products, which in some cases are slightly different, yet preserving a specific identity of the zone. Through the wort cooking you can get: the mosto cotto (cooked must), vin cotto (cooked wine), saba or sapa, also called miele d'uva (honey grape). The sugolo or sugo d'uva (grape sauce) is a pudding obtained by the addition of flour to the must. The Venetian vincotto (cooked wine) is instead a jam, called "jam of the poor": cooked wort with apples and pumpkin.
Always from the must it is possible to obtain the balsamic vinegar (READ THE ARTICLE HERE) and several gastronomic glazes obtained by the combination of some of the previous preparations.
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