In the area of Sogliano al Rubicone and in particular in the hamlet of Montegelli, also known as the village of ancient flavors, some typical products of the peasant tradition related to the grape harvest are still prepared. These products are savor, saba and mastlaz.

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.

SABA

Very sweet boiled must made thick by long, slow cooking. It was already known in Roman times. Until a few decades ago, saba in addition to fresh snow was used to make tasty sorbets. In the traditional cuisine of Romagna it was added to flavor vegetables and fruit or was spread directly on bread as a snack.

MASTLAZ

An early wine still rich in sugar that is made using the first ripe grapes of September. The grapes are pressed in a vat (hence the name) and the product is drunk when fermentation is still not fully complete, so that the wine is sweet and very fragrant.