Mosto Cotto (Grape Syrup)
This recipe goes with Figs in Mosto Cotto with Fresh Ricotta and was created by Angelo Garro, a cook and artisan blacksmith living in San Francisco. This syrup keeps at least 2 months chilled.
This Story Originally Appeared On sunset.com
Credit: Thomas J. Story
Recipe Summary test
117 calories; protein 0.3g; carbohydrates 29g; fiber 0.5g; sodium 14mg.