SAVOR
This is a sweet jam, typical of the hamlet of Montegelli, obtained after a long and complex preparation. The recipe consists of boiling eight liters of Sangiovese grape must until it is reduced to two. In this sugar-rich concentrate, about two and a half kilograms of autumn fruits are boiled: apples, pears, quinces, figs and dried fruits (walnuts and almonds), adding some lemon peel and a cinnamon flavor. Once the right consistency is reached, the jam is poured into glass jars for storage. At one time in peasant homes, savor was stored in small carboys with wide necks and enjoyed during the winter. It can be eaten plain on a slice of bread or a piadina romagnola or accompanied by fresh cheeses such as ricotta. It is excellent paired with Fossa cheese.