Cooked must: Calabrian amulet against all evils. A prestigious drink. Here's why.

COOKED WINE IS A PRESTIGIOUS BEVERAGE THAT HAS BEEN PRODUCED FOR THOUSANDS OF YEARS AND HAS BENEFICIAL AND THERAPEUTIC PROPERTIES.

Once upon a time in Calabria it was used a lot, almost as a medicine, as it was given to the sick and was considered a good ointment with which to massage children's legs to strengthen them. The ancient Calabrian folk traditions are confirmed by some recent studies, which have shown how cooked must, being rich in polyphenols, fights the effect of free radicals, which are harmful to the body. It is used to prevent cancer and degenerative diseases, against premature physical and mental aging. "U vinu cuattu" (in Calabrian), derives from the cooking, preferably in a copper cauldron, of unfermented grape must. It is brought to a boil and cooked slowly until evaporation reduces the content by between a third and a half of the initial amount. Once ready, it is left to cool and can be stored for a long time in bottles.

As per tradition, every year I prepare the cooked grape must as soon as it is crushed. I am very fond of this recipe because it takes me back to when I was a little boy and, while my dad was pressing grapes under the house, the scent of freshly crushed grapes rose from the kitchen window. Shortly after, when my mother prepared the cooked must, the house was flooded with this pleasant scent. Cooked grape must is a cream that solidifies when cooled with an intense sweet but also sour taste, it is excellent as a nutritious and delicious snack enjoyed after a meal. I recommend you give it a try!... Now let's move on to the recipe! 

Ingredients for about 750 g of cooked must

1 liter of black grape must for fresh wine

flour

sugar

Preparation

Put the flour and sugar in a large pot and dilute them with a little grape must until you get a soft dough to prevent lumps of flour from forming, then always add gradually and always stirring the rest of the must, now bring everything to a boil while continuing to stir. Cook for about 10 minutes over low heat, stirring constantly. Your wort is ready. Pot the cooked grape must and wait for it to cool down before enjoying it. Store it in the refrigerator for up to 3/4 days.