SAVOR 220 g

Savor Oltresole is a canned preserves typical of the Romagna gastronomic culture. It is in particular a jam made from grape must (Saba) with the addition of different fruit called "forgotten" (autumn fruits and dried fruit). The cooked wine must is obtained thanks to a slow and patient cooking of the black grape must with the addition of good autumn fruits to give sweetness such as apples pears figs and quinces and walnuts and almonds for a pinch of aromatic crunchiness . With a dense consistency and a brown color, Savor is perfect if consumed for breakfast as a snack or as an accompaniment to fresh cheeses. PAIRING: It is perfect simply with fresh bread or Romagna piadina but it goes well with fresh cheeses such as Ricotta, Squacquerone and Formaggio di Fossa, as well as boiled roasts and polenta. For desserts, it savors donuts, tortelli or the traditional Christmas bread. Finally, a glass of Sangiovese di Albana Passita or Spumante cannot be missing. WELLNESS AND HEALTH: The combination of fruits such as apples quince figs and dried fruit create a perfect balance between vitamins and fiber. Rich in natural sugars deriving from the many fruit contained within, the Savor is also an excellent energizer when consumed for breakfast in view of the long day. CURIOSITY: The Savor in the dialect "savôr" is an ancient tradition jam widespread above all in Romagna. It is obtained after a long boiling by slowly cooking black grape must together with autumn fruits "forgotten fruits" dried fruit with walnuts, hazelnuts, pine nuts and almonds as much as you like pumpkin pulp orange and lemon peel. The preparation should be left to boil for five to six hours, stirring carefully to prevent it from sticking to the bottom and that all the ingredients are intact. At the end of cooking it must be left to rest for a whole night before being placed in glass jars and then afterwards it needs another month of "waiting" before it can be tasted. In the peasant houses the Savor was kept in small demijohns and was used as an energetic companion to be consumed during the winter when energy was needed to work in the fields. This sweet jam is typical of the hamlet of Montegelli (FC) "the village of ancient flavors" but there are personal variations of the same recipe.