Flavours of September
From vine to table...
The harvest is not just a moment of celebration when we gather the fruits of our labour in the vineyards, of all those months spent caring for the vines and protecting them from natural threats and poor weather... it’s also a time to enjoy some good food, such as two real delicacies of the Emilia Romagna pantry: Saba and Savòr.
Saba, or Sapa, is a syrup made from grape wort. Prepared during the harvest, it’s consumed all year round and used to marinate meat, serve with cheese or prepare typical desserts such as sabadoni, a kind of sweet ravioli filled with chestnut purée.
Once upon a time, it was even recommended as a restorative tonic on account of its high sugar content.
Savòr, meanwhile, is a very dense type of jam made from Saba, fresh seasonal fruit, dried fruit and nuts such as quince, volpina pears, walnuts, almonds, raisins and dried figs, plus candied orange and lemon peel.
It can be eaten as a sweet treat but also as an accompaniment for cheeses and flatbreads.
For a totally immersive experience in the rituals of September, we recommend a visit to Villa Venti. This biodynamic winery situated in the hills of Roncofreddo will welcome you in and get you involved in activities in the vineyard and the winery before throwing open the doors to its kitchen, where you’ll be able to learn traditional local recipes and get your hands dirty with workshops focusing on piadina flatbreads and homemade fresh pasta. And the best bit is that you’ll then get the chance to sample your creations as part of a tasting dinner, accompanied by the excellent Villa Venti wines.
Our exploration of good food and wine in Emilia continues with a tasting of the best Monte delle Vigne Cru wines. Here, you’ll discover unique combinations of wines and selected local produce and taste cured meats and parmigiano reggiano cheese after a guided tour among the vineyards and in the winery, where you’ll learn about the processes and passion that go into turning grapes into wine.