Cognà (or cugnà - grapes sauce)

January 25, 2011


  • 5 kg Dolcetto grapes
  • 2 kg Martin Sec and/or Madernassa pears
  • half a kilo rennet apples
  • half a kilo quince apples
  • half a kilo fresh figs
  • 400 g broken ground hazelnuts
  • 100 g broken peeled nuts
  • a little dried orange peel
  • a little lemon peel
  • a little melon inner peel
  • 10 cloves
  • a little cinnamon powder
  • 2 liter water
  • salt


Tread the grapes and sieve it: the must has to be clear. Put it in a big pot and let it boil; let it boil on a slow fire until it becomes half as much as the beginning. Clean it from time to time from the froth.

Now add the fruits, all chopped into pieces (all the different pears and apples, and the figs) and all the peels. Let all cook for at least two hours, then add the hazelnuts, the nuts, cloves and cinnamon.

Put the cognà in well-closed leakproof glass jars and put them away.

This grape sauce is eaten cold with boiled meat, polenta, cheeses,  or simply on a slice of bread as a snack. Some people, before adding the fruits and all the rest, take a little must away: this “cooked wine”, after having added a little water, can be an excellent refreshing drink in the summer.