Cognà (mostarda d'uva)

Nessun Commento

Indirizzo: Piedmont

Aggiungi ai Preferiti

Voto:

Condividi

Invia mail ad un amico

Send To Friend

Friend's name : *

Friend's email : *

Il tuo nome : *

La tua mail : *

Soggetto :

Comments : Hello, I just stumbled upon this listing and thought you might like it. Just check it out.

Cognà (mostarda d’uva)
Piemonte

'; infowindow = new google.maps.InfoWindow({ content: content }); google.maps.event.addListener(Marker, 'click', function() { infowindow.open(map,Marker); }); google.maps.event.addListener(directionsDisplay, 'directions_changed', function() { }); } function getSelectedTravelMode() { var travelvalue = document.getElementById('travel-mode-input').value; if (travelvalue == 'driving') { travelvalue = google.maps.DirectionsTravelMode.DRIVING; } else if (travelvalue == 'bicycling') { travelvalue = google.maps.DirectionsTravelMode.BICYCLING; } else if (travelvalue == 'walking') { travelvalue = google.maps.DirectionsTravelMode.WALKING; } else { alert('Unsupported travel mode.'); } return travelvalue; } function calcRoute() { var destination_val = document.getElementById('fromAddress').value; var request = { origin: destination_val, destination: "44.89679751323162, 8.207527171874972", travelMode: google.maps.DirectionsTravelMode.DRIVING }; directionsService.route(request, function(response, status) { if (status == google.maps.DirectionsStatus.OK) { directionsDisplay.setDirections(response); }else {alert('Address not found for:'+ destination_val);} }); } google.maps.event.addDomListener(window, 'load', initialize); /* ]]> */

By car Bicycling Walking

Subscribe to our Newsletter

You will receive weekly updates about the most beautiful events in Langhe, Monferrato and Roero, in the heart of Piedmont

* required

Email Address *

Name

Surname

Email Format

• html
• text

the calendar of events

Nearby

• Wine Road Monferrato Astigiano

  The Monferrato Asti wine route, for the promotion of Barbera, Grignolino, Freisa, Ruchè and Malvasia, winds along the hilly heart of Piedmont; Here the horizons are marked by ancient churches profiles, castles, Bell towers, beautiful slopes. It will allow you to discover an inestimable artistic heritage, Read more »

the upcoming events

A toast to summer ’!

Saturday 30 August at 20:30 , B garden&B Pitcher, località Valgera, Asti . The Bar La Bettola in collaboration with B&(B) the Pitcher waiting for a

Saltinpiazza

Street Art Festival - SUNDAY 31 AUGUST 2014 ‘ all in ’ Road: antiques market, of used, the collectables,

Villa Ottolenghi

Openings: 10-20, 28 September and 12 October EVENTS: 10/20 September-harvest festival of Monterosso in Acqui Terme, is the only example in Italy of close

support Ramkumarraghavan

to enable us to further develop this project, make a small donation:

thanks!

Buy it on terrenobili.com or prepare it according to our recipe.

Serve with an assortment of cheese rather refined. Its consistency is quite thick, similar to that of a jam, a dark color and a sweet taste.
It's’ consists of cooked grape must, where is adding seasonal fruits such as Quince, pumpkin, pere, figs, Plums, nuts, toasted hazelnuts, Orange peel and lemon.
The most commonly used grape for grape must are barbera, dolcetto, nebbiolo and muscat.

Starting from the first moments of Romanisation seem to spread even in Piedmont, the sauces with cooked must (mustards). They were thus preserved apples scalded, in particular those small and bitter from the wild that hardly could be eaten raw with aromas, hazelnuts, dried fruit.

Ingredients:

• 7 kg of grape
• 1kg and 500 g quinces
• 1kg and 500 g pears Martin
• 12 sodi figs
• 1 lemon
• 10 nuts
• a handful of hazelnuts

Preparation:

Wash all the fruit, Peel apples and pears by depriving them of the core and seeds, cut them into coarse pieces.
In a large pot pour the filtered Wort and bollitelo over low heat until it has reduced to about 1/3 (the net weight will be about 4 kg and 200 g).
Together with mash the fruit cut into pieces, the whole figs, private film nuts, the toasted hazelnuts and lemon rind. Mark the net weight of the mixture and put the pot on the fire by boiling until it is reduced by half. Mix at regular intervals to ensure that the preparation will stick carefully and check on the exact scale reduction of mostarda.
Remove from heat and pour mixture into glass jars airtight, or proceed to product sterilization.
There is also the sweet mustard Variant that involves the insertion of sugar: at least 500 g for 7 chili mash. Apples and pears, If small, may not be peeled while figs are added with the Peel. Some suggest adding a few cloves and 3 or 4 cinnamon pieces to insert during cooking, along with the rest of the fruit.