Vino cotto (literally cooked wine),  also called vi’ cotto  in local dialect – is one of the specialities of southern Marches dating back to Roman times that perfectly combines the land, the history and the culture of its people. Its production is linked to the tradition of countrymen who hand it down from father to son. At one time nearly every farmer used to keep a barrel in reserve for special occasions. It was the custom to fill a wickered demijohn with vino cotto whenever a son was born which would first be sampled on his wedding day! Other than that, vino cotto  was served and drunk in times of intense labour, such as harvest and threshing, for the energy it provided. Also mothers used to rub vino cotto into their children's arms and legs to make them grow stronger.

The production of vino Cotto calls for ordinary black and white grapes mixed together. After pressing the grapes, the must is boiled in a large copper pot until the quantity of must is reduced by at least a third. As soon as it cools off it is put in oak barrels and left to ferment. It is in the barrels that the wine acquires strength and taste year after yearto enable it to rival Marsala and other fancy dessert wines. . If the level of vino cotto in the barrel falls over the year, it is restored from the following year's production. Vino cotto was especially drunk during times of itense labour, such as harvet and threshing for the energy it provided. Also, mothers used to rub vino cotto into their children's arms and legs since they believed it would make make the limbs much stronger. It is best matched with ripe cheeses or figs but it is often used in the preparation of various cakes. Every year  the village of Loro Piceno gives over three days of village life celebrating vino cotto in style !