Savor is Romagna’s traditional grape-must preserve: dense, dark and layered with autumn fruit. It fills sabadoni and accompanies bread or brazadela.
The story behind the recipe
Traditionally it was prepared after the harvest and kept for winter. Its sweetness comes mainly from concentrated must and ripe fruit rather than added sugar.
Ingredients for 4 people
- 5 litres white or red grape must
- 2 quinces and 2 quince pears
- 150 g walnuts, 150 g almonds and 100 g pine nuts
- 100 g dried figs and 50 g raisins
- Zest of 1 unwaxed lemon and optional cinnamon
Preparation
- Simmer the must in a wide pot for 2–3 hours, until reduced by half.
- Add cored, chopped quince and pears with their skins; cook slowly until soft.
- Add nuts, chopped dried figs, raisins, lemon zest and cinnamon.
- Cook for another 3–4 hours, stirring often, until dark and dense. Pour hot into sterilised jars and seal.
Taste it in Ravenna
The recipe belongs to the research of Andrea Rondinelli and Osteria dalla Zabariona. Seasonal availability can change: check today’s specials or the restaurant menu.
