I was listening to Untold Italy today and heard these cookies were St Francis of Assisi favorite cookies and when he knew he was close to death he asked a friend to bring him some to enjoy before he passed!
That’s so interesting, especially as they don’t have Umbrian origins ~ that I know of. But they do seem to be in many regions and given their long history it’s not far-fetched that he would have come across them!
Mostaccioli the pasta is a big deal in Chicago and has been for generations. I remember having it at family parties when I was little. The history of it is specific to Chicago and the upper Midwest. I thought it was a nationwide delicacy until my husband (from Texas/Florida) had no idea what it was!
I thought mosto cotto and vin cotto were different. It’s my understanding that vin cotto is wine cooked down into syrup. But as you know, confusion reigns when it comes to food names in Italy 😂
I thought mosto cotto and vin cotto were different. It’s my understanding that vin cotto is wine cooked down into syrup. But as you know, confusion reigns when it comes to food names in Italy 😂
Mostaccioli (the pasta dish) is practically mandatory for serving a crowd at St. Louis-area wedding receptions. I don't have mostaccioli very often these days, but I do enjoy some "T-ravs" and marinara occasionally! Thanks for sharing the cookie recipe!
I love the whole glorious confusing world of Italian and Italian-American cuisine. Have only been to SL twice. Did not have mostaccioli but I did enjoy toasted ravioli and St. Louis-style pizza!
I was listening to Untold Italy today and heard these cookies were St Francis of Assisi favorite cookies and when he knew he was close to death he asked a friend to bring him some to enjoy before he passed!
That’s so interesting, especially as they don’t have Umbrian origins ~ that I know of. But they do seem to be in many regions and given their long history it’s not far-fetched that he would have come across them!
Mostaccioli the pasta is a big deal in Chicago and has been for generations. I remember having it at family parties when I was little. The history of it is specific to Chicago and the upper Midwest. I thought it was a nationwide delicacy until my husband (from Texas/Florida) had no idea what it was!
Right! I’d never heard of it either. Love all the regional quirks and differences.
I know the cookies but had never heard of the pasta!
I’d never heard of the pasta either till I moved to Detroit 🙃
These are gorgeous, and I can taste them! Thank you!
Thank you, Anne!
Those look so good and so interesting about the pasta! Have a great night at the 92Y tonight, I know it will be! ❤️
Thanks, Jolene! I’m really looking forward to it.
I love the idea of a balsamic cookie too - how prominent does the flavor remain after baking?
I don’t know about balsamic, but the mosto cotto gives the cookies a warm, raisiny undertone with a little spice. Most enticing!
I think i’d heard of the cookie in Sicily but here the Barilla pasta erased that memory. The pasta dish is more like moussaka.
Can one buy mosto cotto?
I haven’t seen mosto cotto, but you can get saba, which is essentially the same thing by a different name: here you go: https://www.gustiamo.com/saba/
I had just asked the same question a few weeks ago! My uncle wanted some for a Calabrian cookie my bisnonna made.
Rosetta Constantino recommended the website Cooking with Nonna. And told me that mosto cotto is often called vincotto outside of Calabria.
I thought mosto cotto and vin cotto were different. It’s my understanding that vin cotto is wine cooked down into syrup. But as you know, confusion reigns when it comes to food names in Italy 😂
I honestly have no idea 😂. Hopefully I sent my uncle the right thing for his cookies...
The two can be used interchangeably...all good!
I thought mosto cotto and vin cotto were different. It’s my understanding that vin cotto is wine cooked down into syrup. But as you know, confusion reigns when it comes to food names in Italy 😂
I just saw a tub of saba in the refrigerator case at the grocery store this afternoon! Now I know what to do with it.
A tub of Saba 🤩
I like the look of the Mostaccioli, thank you
Thank you, Mark
Have never heard of the pasta... just the cookies. I was born in Campania Felix.
There are certainly some similarities between the food of Campania and Abruzzo/Molise. We are neighbors, after all 😃
Ciao Domenica. I'm glad our mostaccioli are not as thin as the skinny penne.
They look delicious! I want to
go bake!! Thanks. I LOVE the pasta!
Thanks Christine. The pasta is also delicious!
The pasta is also a big thing in St Louis. I learned about it after the Army BRACed people from St Louis to Huntsville, AL in 97
At. Louis definitely has some interesting Italian-American dishes ~ toasted ravioli (actually, fried) comes to mind!
Mostaccioli (the pasta dish) is practically mandatory for serving a crowd at St. Louis-area wedding receptions. I don't have mostaccioli very often these days, but I do enjoy some "T-ravs" and marinara occasionally! Thanks for sharing the cookie recipe!
I love the whole glorious confusing world of Italian and Italian-American cuisine. Have only been to SL twice. Did not have mostaccioli but I did enjoy toasted ravioli and St. Louis-style pizza!
This is a great story. Well done and thanks for sharing, including generously sharing the recipe. I want to try it myself.
The guide Katy was talking with said there 2 or 3 panetterie in Assisi where you could still find
Mostaccioli. They must have been brought up from Abruzzo. Sounded interesting!