9,4 Mb - formato pdf - Enoteca Regionale
9,4 Mb - formato pdf - Enoteca Regionale
9,4 Mb - formato pdf - Enoteca Regionale
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SCRUCCHIATA GRAPE JAM<br />
This is a dark purple grape conserve, smooth and quite compact, typically<br />
lightly with a tart after-taste, sometimes slightly sour. It is traditionally<br />
obtained from the grapes of the autochthonous black Montepulciano grape,<br />
harvested when past the best stage of ripeness. There is no doubt that this<br />
type of grape jam has a long tradition of home production, passed down for<br />
many generations by word of mouth. Nonetheless, the jam’s lengthy history<br />
can be confirmed as it is made with historical utensils like the “pelliccio-<br />
PROCESSING AND CONSERVATION METHODS<br />
The grapes must be in good health and it is best to choose slightly sparse bunches.<br />
Grapes are picked by hand, one by one, to avoid damage. There are two preparation<br />
methods that can be followed:<br />
1) The first method is to choose and wash whole grapes, place them on a sieve with a<br />
medium-sized mesh, where the grape pips are separated by hand from the flesh and the<br />
skins (in the past this was done by crushing the grapes one by one between the thumb<br />
and forefinger in order to eliminate the grape pips, an operation called “scrocchiatura”<br />
and which gives the jam its dialect name), then the product is cooked over a low flame,<br />
adding sugar according to requirements, stirring occasionally with a wooden spoon,<br />
until it is cooked.<br />
2) The second method involves whole washed and selected grapes being put in a pan<br />
and heated on the stove. As the product heats up it is stirred with a wooden spoon to<br />
begin breaking the first grapes so the must comes out. Once boiling point has been<br />
reached, the pan is left to simmer on a low flame, continuing to stir to prevent the mixture<br />
sticking and to obtain a smooth consistency. After about two hours the heat is<br />
turned off and the pan is left cool (the old recipe, even for small quantities, required two<br />
days: one for cooking and the second for processing the jam). Once the mixture is cool,<br />
it is sieved through the “pellicciola” (a special device of concentric rings of copper and<br />
steel, supported by spokes and a wooden frame). Over the last decades this implement<br />
la” (a type of sieve) that can still be purchased in local markets, as well as<br />
by testimonies recorded in various localities like Lettomanoppello (Pe),<br />
Vittorito (Aq), Miglianico (Ch), Roseto degli Abruzzi (Te). A further confirmation<br />
of the long history of this product is linked to its main use as a filling in<br />
some typical regional pastries such as “calcionetti” and “neole” at<br />
Christmas, or with the addition of suitably chopped almonds as an ingredient<br />
in the preparation of traditional pastries in various Abruzzo towns.<br />
has often been replaced by a grinder. The sieving process is done by hand, to separate<br />
all the grape pips. Then the mixture is returned to a low flame, with the addition of<br />
sugar as required, stirring occasionally with a wooden spoon until cooking is complete.<br />
The mixture obtained in this way is quite thick (one fifth or one eighth of the weight of<br />
the initial grapes) and sufficiently smooth and thick, with some skins present. The jam<br />
is put in glass jars, then sterilised by cooking in a bain marie, so that it can be preserved<br />
for over a year.<br />
Materials and equipment: the materials, equipment and premises used for production<br />
must comply with Legislative Decree 155, 26 May, 1997. In particular, reference must be<br />
made to Chapter V and Chapter VIII of the attachment to the aforementioned Decree Law,<br />
published in the Normal Supplement to the Official Gazette dated 13.06.1997, General<br />
Series 136.<br />
Stainless steel or copper pans (as long as they are compliant with current regulations<br />
applied to materials that will come into contact with foodstuffs), typical kitchen utensils<br />
(grinder, sieve, ladle), glass.<br />
Processing and conservation premises: the premises used for production must<br />
comply with Legislative Decree 155, 26 May, 1997. In particular, reference must be<br />
made to Chapter I and Chapter Il of the attachment to the aforementioned Decree Law,<br />
published in the Normal Supplement to the Official Gazette dated 13.06.1997, General<br />
Series 136.<br />
NATURAL OR TRANSFORMED VEGETABLE PRODUCTS 233