Grapes under grappa

Grapes under grappa

Uva sotto grappa

By
From
Venice
Photographer
Helen Cathcart

Cesare Benelli owns the fabulous Al Covo restaurant. He has been welcoming Venetians and visitors alike for years. Cesare’s grandmother Nonna Gina used to make this in August and the jar of grapes would be opened at Christmas. In Italy the grape brings good luck, so it was thought to be a good luck charm for the forthcoming year. You will only find the uva sotto grappa at the restaurant in January and February and it is always given for free at the end of the meal. This is Nonna Gina’s recipe.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Thoroughly clean a large hermetically sealed jar. Use a bunch of the big moscato grapes, organic if possible, and clean them by wiping with a damp cloth rather than by rinsing under the tap as we don’t want the grapes to get too wet. Cut the grapes from the bunch leaving a tiny part of the stem attached to each grape. Weigh the grapes and note it down, then put the grapes into the jar.
  2. Work out 15% of the weight of the grapes (multiply the weight by 0.15) and add this amount of Acacia honey to the jar. Use quality white grappa to cover grapes completely. Seal the jar. Cover the jar completely in aluminium foil to block out any light and place it in a dark cupboard. Leave for at least 4–5 months – the longer the better! Serve in little glasses at the end of a meal.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
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