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Jams and Marmalades
Wine grape marmalade
Marmellata di Uva (Traditional Molisani wine grape marmalade, using "Alcante" black wine grapes, Version I)
Originated from: Casacalenda, Molise, Italy
Occasion: For special events
Contributed by: Mrs. Nunziatina Fresco, Pauline Fresco and Mrs. Rosina Melfi

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Marmellata di Uva (Italian wine grape marmalade, using black wine grape, Version II)
Originated from: Guardialfiera, Molise, Italy
Occasion: Special events, done soon after the grape harvest
Contributed by: Rita Palazzo

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Italian wine grape marmalade
Marmellata di Uva (Mary's Grape Marmalade, using black, seedless grapes, Version III)
Originated from: Molise, Italy & Montreal, Quebec
Occasion: Autumn
Contributed by: Mary Melfi

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Italian red grape marmalade
Marmellata d'uva Pugliese (Puglian grape marmalade using red grapes)
Originated from: Puglia, Italy
Occasion: Fall
Contributed by: Adapted from an Italian cookbook published in the 1980s

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mosto cotto
Mosto Cotto
Originated from: Casacalenda, Molise, Italy
Occasion: Special Events
Contributed by: Pauline Fresco (her Zia Rosina's recipe)

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mosto cotto
Mosto Cotto (Vino cotto rosso, using black Aglianica grape and Vino cotto biano, using Fallanchina grape)
Originated from: Naples, Campania, Italy
Occasion: Any time & special times
Contributed by: Taken from "Cucina Teorico-Pratica" by Ippolito Cavalcanti (1839).

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vino cotto
VINO-COTTO or COTTO DI FICHI SECCHI
Originated from: Sannicandro di Bari, Puglia
Occasion: Special/ Any occasion
Contributed by: Sabina Antonacci & Isabella Sacchetti

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Italian Wine Grape Pudding (using mosto cotto and flour)
Originated from: Southern Italy
Occasion: Special times
Contributed by: Mary Melfi

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Bove (Italian Christmas Eggnog, using milk, lemons, Marsala and sugar)
Originated from: Guardialfiera, Molise, Italy
Occasion: Christmas
Contributed by: Olga Palazzo

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agrodolce
Sweet and Sour Dessert/Agrodolce (with raisins, dried figs, walnuts, prunes, apples, wine and vinegar)
Originated from: Molise, Italy
Occasion: St. Joseph's Day
Contributed by: Taken from Rizzi DeFabo's cookbook, "Cooking with Rizzi" (Crabtree Press, 2010)

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