Sugolo
| Type | Dessert |
|---|---|
| Place of origin | Italy |
| Region or state | Northern Italy |
| Main ingredients | Must of red grapes, flour, sugar |
Sugolo is a 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. It is a typical dessert in northern Italy.
History
In 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 sbrisolona cake[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.[5] This version of sugolo takes the name of crepada because it is cooked until the skin of the grapes cracks.
See also
References
- ^ 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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