Ristorante Osteria Cerina
Ingredients and quantities

Quantities for 7 people:

Ingredients for 10kg savor (serves 7)

  • 10l Sangiovese grape must
  • 4kg apple and pear quince
  • 1kg winter melon
  • 500g walnuts
  • 500g almond
  • 200g pine kernels
  • 1kg dried figs
  • 2kg pears (any firm variety)

Ingredients for 7 piadina

  • 1kg of wheat flour
  • 200g lard
  • 2 glasses lukewarm water
  • Cervia salt
  • 20g baking powder

Homemade savor with farmhouse Ricotta cheese and piadina

Type of recipe: Appetizers

Click on the photos to enlarge

Preparation method:

Preparation of the savor

Boil the grape must until it has reduced by half. Peel and chop the fruit and add. Boil for at least 5 hours. The savor is ready when the juice is thick and dark (the colour of caramel). Store in a glass jars in a cellar for about 2 years.

Preparation of the piadina

Place the flour on a work surface, make a well and add the lard, water, salt and yeast. Knead to create a smooth dough. Cut into 7 small buns, cover with a damp cloth or place in a freezer bag and leave to rest for about an hour. Heat a hotplate. Roll out the buns to form discs measuring about 20cm in diameter each and place on the hotplate. Prick the piadina all over with a fork and cook for 5 minutes on each side (turning 3 times).

To serve

Cut the piadina into slices, top with small spoonfuls of cow’s milk Ricotta (½ kg for 7 people) and serve with savor in a small side bowl.

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