Sugolo is a northern Italian dessert prepared with the must of red grapes, flour and sugar, cooked slowly and then left to cool. It can be served cool, like a pudding, or preserved in a jar like jam.
| Type | Dessert |
|---|---|
| Place of origin | Italy |
| Region or state | Northern Italy |
| Main ingredients | Must of red grapes, flour, sugar |
History
editIn ancient times, sugolo was prepared exclusively during the harvest period with only must and flour; recent recipes often also include the addition of additional sugar in addition to that of the grapes themselves.[1][2][3][4] It can be enjoyed alone, or as an accompaniment to torta sbrisolona[1] or with the same wine used for its preparation such as Lambrusco del Reggiano, Lambrusco Mantovano or Malvasia dei Colli Piacentini.[2]
Sügol (in the Mantuan dialect) has acquired the status of denominazione comunale d'origine (De.CO) in 2021, by resolution of the comune (municipality) of Gonzaga, Lombardy.[5] This version of sugolo takes the name of crepada because it is cooked until the skin of the grapes cracks.
See also
edit
References
edit- ^ a b "Il Sugolo (budino d'uva).. mantovano". 2016-08-10. Archived from the original on 2016-08-10. Retrieved 2022-06-14.
- ^ a b La grande cucina regionale - Emilia-Romagna. 2005. p. 54.
{{cite book}}: Unknown parameter|agency=ignored (help) - ^ "Sugoli d'uva". Ricette di cucina - Le Ricette di GialloZafferano.it (in Italian). Retrieved 2022-06-14.
- ^ Cabrini, Luisa; Malerba, Fabrizia (2004). L'Italia delle conserve (in Italian). Touring Editore. ISBN 978-88-365-3293-3.
- ^ "Il sügol diventa De.Co.: ora ha anche il suo sito". Gazzetta di Mantova. 2021-09-03. Retrieved 2022-06-14.
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