Sugo d'uva e Savurètt

Harvest Festival 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.

These recipes also tell the story of the wisdom of the resdore, the women of the household who transformed simple ingredients into creative and nourishing dishes, becoming a true symbol of Emilian rural cuisine.

The recipe

Ingredients

  • 1 litre of sweet grape must
  • 100 g of all-purpose flour (type 00)
  • and 2 tablespoons of sugar.

Preparation

Pour the grape must into a saucepan and mix with a whisk.
Using a sieve, gradually incorporate the flour to avoid lumps.
Thicken the mixture and continue cooking for about 5 minutes, stirring constantly.
Pour into small bowls and let it cool. Store in the refrigerator.
The skill of the resdore is also reflected in another preparation called savurètt, a mixture similar to mostarda.
Apples and pears are crushed and pressed using a rudimentary grater (radein).
The resulting pulp is then pressed again in a small press to extract the juice.
The juice is poured into a large pot and brought to a boil; partway through cooking, pieces of apples and pears are added, usually left in larger chunks.
The cooking process lasts several hours.
Savurètt is used as a jam in dessert preparations or diluted in water as a refreshing and flavourful drink.