Sugo d'uva and Savurètt

Harvest Festival Sweets

Traditional Rural Sweets

In the gastronomic heritage of Reggio Emilia, Sugo d’uva and Savurètt represent the most authentic soul of peasant cuisine linked to the grape harvest season.
Born during the weeks of the vendemmia (grape harvest), these preparations tell the story of a time when nothing from the grape was wasted.
Fresh must, obtained from local grape varieties such as Ancellotta, was transformed into simple yet rich sweets, capable of preserving all the fragrance of autumn.

Sugo d’uva: Simplicity and Intensity

Sugo d’uva has a thick, velvety consistency, similar to a jam.
The grape must is slowly thickened with flour and sugar until it becomes a soft, aromatic dessert, typically enjoyed by the spoonful, especially in late summer and autumn.

Savurètt: The Taste of Cooked Fruit

Savurètt is a more complex and ancient preparation made from apples and pears slowly cooked in grape must.
The result is a rich, fragrant compote, used both as a dessert to be enjoyed on its own and as an ingredient for other sweets, or even diluted in water as a traditional drink.