The ingredients that make Cotognata Maglio are simple: quinces, sugar, and lemon zest. To enhance the fruit's full qualities, it's cooked in a bain-marie at a low temperature. Thanks to the concentration of natural pectin contained in the apples, Cotognata has a firm texture that's easy to cut. Cotognata Maglio can be enjoyed on bread or paired with fresh and aged cheeses, and paired with good dessert wines.