Production: Sapa is obtained by reducing grape juice (or grape must or grape vinegar) by heating until a thick and viscous syrup is obtained.
Use: Sapa is associated with the cuisine of Abruzzo, where it is known as mosto cotto, but it is also used...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.