Preparation info
  • Serves


    • Difficulty


Appears in
A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

  • About

My nonno used to make this dessert for me using primitivo (zinfandel) grapes. This is a typical dessert served during vendemmia (harvest), when there’s an abundance of over-ripe grapes needing to be used up – it’s just not worth making unless you have deliciously sweet grapes.


  • 1.2 kg sweet, dark grapes
  • 40 g 00 flour


Wash the grapes very well in cold water and pick them off the stems. Place in a stainless-steel saucepan and crush lightly with a wooden spoon. Place over medium heat, then cook, covered, stirring and crushing often, for 15–20 minutes or until pulpy.

Strain the grape mixture through a fine-mesh sieve, pressing down to extract as much juice as possible.