CUGNA'

This product is difficult to describe: Mustard? Jam?
The best way to describe it is by its name in dialect: Cugnà.

image00013.jpeg

It is typical of the grape harvest period and since the renaissance it was eaten both in court and in the countryside.

cougna_new.jpg

The Royals ate it with enormous stews, while the farmers ate it with polenta.It was created to use up the left overs from the grape harvest and the extra autumn fruits.
It is carefully produced with the same ancient passion, starting by cooking the grape must over a low flame then adding martin pears, quinces and toasted Langhe tonda gentile hazelnuts.

The Cugnà goes particularly well with a good quality polenta, added straight onto the plate or on a serving dish, and with boiled meat. It also goes well with cheeses.

Or simply spread on bread.

TAGLIERE_COUGNA.jpg