Description
Among the typical products of Romagna, the glass jar of Romagna Savòr holds a place of honour as a true fruit of the land and of traditional winemaking craft. It remains a rare and almost unknown treasure along the coast, cherished primarily in the rural inland areas.
Romagna’s farming families, during the grape harvest season from late September to early October, followed the time-honoured Savor recipe. They made use of every fruit the land provided at this time of year, ensuring nothing was wasted, creating essential winter provisions.
The process begins by boiling freshly pressed grape must, to which seasonal fruits such as quince, pears, plums, orange peels, and available dried fruits are added in varying proportions, depending on local traditions.
The seasonal grape must and fruits combine to create a substantial preserve, naturally rich in sugars, vital sustenance to support the daily hard work in Romagna’s fields. Once the Romagna Savòr is ready, typically by mid to late October, it is traditionally enjoyed alongside Formaggio di Fossa, such as the famed cheese from Sogliano di Romagna. This pairing marks the arrival of early November and is a cherished ritual celebrating the region’s culinary heritage.
