It is a traditional sweet plate prepared since generation in farmers’ houses usually in autumn, just after the grapes picking, when we can find the precious must which is the main ingredient of this recipe together the maize flour. But do not worry they are alcohol free!

This is how Mom Gabri prepares them:

1. Boil the fresh must for about an hour since its volume gets reduced by 1/3: doing so we will use only the grape sugar and we will stop the fermentation

2. Remove the foam created on top during boiling

3. Once reduced, keep a little for future use in case you should modify the consistency of the sweet once added the maize flour. We believe the perfect consistency of the sughetti does not exist, some like them soft others dry 🙂

4. Slowly pour the maize flour whisking like you are doing ‘polenta’

5. Keep them boiling but if they gets too reduced because you used too much flour remind that you have put some must aside and you can use it

Your sughetti will be ready when they will appear a little shiny and the flour will be cooked (if you like, you can add a topping of walnuts and/or ground almonds).

Now you can pour your homemade sughetti into a flat dish, leave to cool and…BUON APPETITO!