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Home Flavours Traditional Recipes Jams and Canned fruit Withered Grapes in Brandy

Withered Grapes in Brandy

Uva passita al brandy

Typical recipe from Piacenza and the surrounding areas. It was served in liquor glasses with a little of the juice.

Ingredients: 2 kg of red and white grapes, 10 cloves, 2 cinnamon sticks, 1 bottle of brandy or cognac.

Preparation: hang up the bunches of grapes, separated one from the other, for about 3 to 4 months. Every once in a while, check the withering process and throw away any rotten grapes. Once they have dried out, remove the grapes from their stems, without the stalks, and with a clean dishtowel, delicately remove the dust. Place them in jars, adding a few pieces of cinnamon and a couple of cloves. Add the brandy or cognac, until the grapes are completely covered. Hermetically seal the jars and wait 2 months before serving them.

Recipe sent by: Maria Franchi - Fiorenzuola d’Arda (PC).

Last modified May 26, 2011

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