COOKED WINE

    Posted by Giuseppe Martino on

    Ingredients: grape must

    Take some good black grape must, drain it and boil it until it is reduced to a quart. Let it cool down, bottle it and cap it well, store in a cool and dark place.
    This ancient syrup was never missing in the pantries of the well-to-do and was used in different ways:
    - it was added to the snow to make the "scirubetta" (a kind of slush);
    - it was added to the blood of the pig to make black pudding;
    - it was added to the stuffing of pretali to replace honey.


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