“Sapore”, or in dialect “al savôr”, which basically translates as “flavour”, is a distinctive preserve from the province of Modena which is made from a combination of fruit and vegetables.
Each family has its own recipe, handed down from one generation to the next, but in truth everyone uses what they have most to hand come autumn: plums, apples or quinces, oranges and sometimes pumpkin too.
A bit like minestrone, the proportions and variety of fruit and vegetables inevitably vary each time it is made, so the flavour is never the same from one year to the next. All the ingredients are cooked at length in grape must, with no added sugar.
In Emilia, this special jam is traditionally used to fill sweet tortelli, or else served with bundt cake.
Cheese lovers, meanwhile, enjoy ‘Sapore’ with squacquerone, ricotta or raviggiolo cheese from the Tuscan-Romagnolo Apennines, or with Formaggio di Fossa cheese.