Sapa would always be prepared in farmers’ homes at the end of the grape harvest.
The grape must was filtered, poured into a massive copper pot, placed over a wood fire and boiled long and gently until notably reduced.
In the past, people used this syrup-like grape nectar as a sweetener for Christmas and carnival treats, to prepare cakes and jam-filled sweets, as an ingredient in home-made jams, in fruit tarts and stewed fruit, or in dough-nuts.
We recommend trying sapa as a tasty condiment for slices of lonzino di fico (fig roll), on apple or pear tarts, on vanilla ice-cream and custards, with dried-fruit strudel and other desserts made with stewed fruit
The flavors of memory - Quality food craftsmanship.
A group of young farmers gathered in a cooperative in Serra de 'Conti created for the protection of biodiversity, traditional production knowledge and territories, with the adoption of sustainable, clean production practices.
Ls Bona Usanza
Via Saragat, 21
60030 Serra de' Conti (AN)
Fax. +39 0731878568
Cell. +39 3343229360
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www.labonausanza.it
