Mosto di uva Montepulciano cotto. The famous Italian Montepulciano d'Abruzzo grapes cooked to create a deep, cherry-red colored "grape must" yielding complex flavors and aromas. This syrupy substance has a sweet, concentrated, almost raisin-like flavor. Depending on the region, or language, it can go by several names: saba is from Sardinia, sapa is from Emiglia Romagna; in Apulia, the syrup is called vin cotto, and in yet another Italian region the same may be called mosto cotto. Other countries with winegrowing regions also have versions of this grape-must syrup— in Turkey it is called pekmez, and in Palestine it’s dibs. Whatever the name, the syrup is terrific with fire-roasted peaches pineapple, apples or pears, drizzled on strong cheeses such as Parmigiano-Reggiano or Gorgonzola, or brushed on roasted steak, pork, lamb or duck. Mixed with meat drippings and reduced, this makes an amazing base for a reduction sauce.