Sugoli is a sort of pudding typical of the harvest season between September and October in Veneto, Emilia Romagna and part of Lombardy regions.
These puddings made of flour and grape must have an ancient history, made with poor ingredients that were often the only dessert to give to children. The grape that traditionally is still used to make Sùgoli is strawberry grape, very sweet, no sugar adding need. The strawberry grape is a delicacy that can be enjoyed fresh only for a few months during the autumn, not everyone can get it, so the common red or even white grape is just perfect.
As we said, Sùgoli texture is alike puddings, although they can also be preserved as jams and enjoyed spread on a slice of bread or pancakes.
They were mainly made by the farmers of Polesine area which until the 60s had many vineyards. Polesine is a territory that includes the city of Rovigo and the southern part of Veneto, the eastern part of Lombardy in the areas of Mantua and Cremona cities and sliding into a part of Emilia Romagna. In Emilia Romagna they are called Sughi, whilst in Veneto and Lombardy they are called Sùgoli.
In those days the must was not made with modern machinery as it is today, the grapes were put into tubs and pressed with the feet and the juice was put to ferment in vats.
Serves 6, Preparation time 10 min, Cooking 20 mins+Store in the fridge 2 hrs
- 1 kg Red or White grape
- 2-4 tablespoons of Italian flour type 00 / All Purpose flour / Plain flour
- Addition of 1 tablespoons of corn flour – optional
- Sugar, depending on your taste or at most 1 tablespoon
Wash and remove the grape berries from the stems.
Put the berries in a saucepan on the stove, cook them on low heat until they are soft reduced into a mush – it will take about 20 minutes. Do not add water. Crush them a little with a fork during cooking.
Put everything in a sieve to remove the skins and any seeds and collect the juice.
Pour the juice into a heavy-bottomed steel saucepan, put it over the heat and bring juice to boil, then lower the heat, add sifted flour a little at a time, stir continuosly with a whisk to prevent lumps from forming and to prevent the mixture from sticking to the bottom. If you got lumps, pass it all through a very fine mesh strainer. Keep stirring over low heat for about 10-15 mins until it has a firm consistency.
Tip: sugar is usually not put since grape is already sweet, however if you want it, just add it after putting the flour in the grape must and before boiling.
Turn off the heat, pour the sauce into single-portion moulds such as silicone muffins or even ceramic ramekins. Allow to cool down at room temperature, then put in the fridge for 2 hours.
Serve by leaving them inside ceramic ramekins or by removing them on plates.
Tip: if you want to enjoy them by you can’t get any grapes, use a simple bottled grape juice.