A recipe for grape juice… without the alcohol! Since the time of the Romans, Italians have been preparing mosto d’uva: a healthy, delicious juice that can be enjoyed on its own or as an accompaniment to recipes for some natural sweetness.

The first written record for this recipe comes from Apicius in a 4th century collection of Roman recipes, "De re coquinaria". In this Latin manuscript, mention is made of defrutum (meaning grape in English) which must be cooked and reduced to a syrup-like consistency during the autumn vendemmia, or grape harvest.