During the grape harvest, between late September and early October, families in the inland areas of Romagna used to prepare savor, a dialect word meaning “flavor”: a jam made from freshly pressed grape must, enriched with whatever fruit was available.

In Montegelli, in the province of Forlì-Cesena, where the Sagra del Savor is still celebrated today, this preserve was traditionally stored in small terracotta demijohns and served as a substantial, nourishing food during the harsh winter months.

Today, savor pairs perfectly with Formaggio di Fossa, but it is also delicious with polenta, desserts such as ciambella, or simply spread on a piadina. Accompanied by a glass of Sangiovese or sweet passito Albana di Romagna, it conveys all the authentic “flavor” of the Romagnol land.