Vino Cotto, cooked or ... both?

The recipe: “Caldidolci Vin Cot Quistello”

Vino cotto or cooked must? I would say both, but we are sure to know the difference? To do a bit 'of clarity I will help manufacturers.

Recently, after knowing better both products, I realized that not everyone knows the difference. Both excellent productions, however, different for both density that for the uses to which they are intended.

We start from the assumption that the firstmulled wine in the Picenois a real wine. It’ obtained by boiling the wort from the vines of Verdicchio, Trebbiano, Montepulciano and Sangiovese, and is aged in oak barrels. E’ un the dessert vino, also used in desserts and to flavor meat. Above is an excellent remedy for curing cough and cold, and for people like me, Loves naturale medicine, this is already a good reason to talk about it.

It let me know Emanuela Tiberi of 'Farm David Tiberi Loro Piceno, with which, during an evening of food and wine circle “For All Tastes” coordinated by Charles Vischi, I got to chat.

Step prays al "Cooked wine Mantua" that, in the dialect, is called "cooking wine". I met thanks to my dear Paola of Cellar Quistello Mantua, receives the Twitter, and then in person to GourMarte, the food and wine event coordinated by Elio Ghisalberti.

La Cantina is a social Quistello cooperative formed in 1928 by a group of growers whose production is spread along the banks of the river Secchia. A land full of ancient traditions and gastronomic wine that I know well and I appreciate for my paternal origins valances.

Therefore, here to help me to clarify is their President, that defines me their mulled wine is not a wine, but a cooked grape must; is used as a seasoning for meat dishes, for salads, and also for sweets.

As established by rules of production of vin cooking, the raw material used is the Lambrusco grape must Grappello Ruberti, historic grape grown in the production area of ​​the PGI Quistello. It 'a product with a lot of concentration of grape sugar and alcohol-free.

In conclusion, back to the question I posed initially on: “vino cotto or cooked must?” I would say both. I will use the "Vin Cot Quistello" in the preparation of a dessert by themselves recommended, and the "Vino Cotto Piceno" as a dessert wine to accompany. 😉

"Caldidolci Vin Cot Quistello"

  • Ingredients:

A liter of milk, 3 cups cornmeal thin, a pinch of salt, sugar to taste, a bit of butter, a handful of raisins, pine nuts to taste, a dash of Vin Cot Quistello.

  • Preparation:

Prepare a poultice bringing milk to the boil while adding the flour of corn and a pinch of salt. Rimestare bene, until the flour is cooked. Add, stirring constantly, sugar, a bit of butter, a dash of VinCot and for the last few raisins and pine nuts.

With the polenta obtained form many biscuits oval and let them rest for a few hours. Pass them then baked, being careful not to dry them.

I "Caldidolci" as the word itself, should be served hot.


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