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Sugolo is a northern Italian dessert prepared with the must of red grapes, flour and sugar, cooked slowly and then left to cool. It can be served cool, like a pudding, or preserved in a jar like jam.
In ancient times, sugolo was prepared exclusively during the harvest period with only must and flour; recent recipes often also include the addition of additional sugar in addition to that of the grapes themselves.[1][2][3][4] It can be enjoyed alone, or as an accompaniment to torta sbrisolona[1] or with the same wine used for its preparation such as Lambrusco del Reggiano, Lambrusco Mantovano or Malvasia dei Colli Piacentini.[2]
Sügol (in the Mantuan dialect) has acquired the status of denominazione comunale d'origine (De.CO) in 2021, by resolution of the comune (municipality) of Gonzaga, Lombardy.[5] This version of sugolo takes the name of crepada because it is cooked until the skin of the grapes cracks.
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