When the black grapes are ripe, it is time for grape cake, a rustic, savory, and fall preparation.
Among the sweets-not-sweets typical of this period in Romagna is the black grape cake, almost a focaccia.
It is an end-of-meal dessert that you can use to accompany also a Bolognese cutting board at aperitif time.
Italian recipes
Many traditional Italian peasant dishes show clear connections.
During the harvest season, in many parts of Italy, it was customary to make dishes with the less valuable grapes either fallen or detached from the bunch.
Peasant cuisine was a virtuous subsistence cooking because it did not allow waste.
The most famous version of the grape cake is definitely the Tuscan schiacciata.
There are now few areas in Romagna that have preserved the memory of this rustic bread once widespread preparation.
But everywhere in Italy, the ingredients are flour, yeast, water, olive oil, (black) grapes, and a little sugar or honey.
This rustic cake is semi-sweet bread. Its name in the Romagnolo dialect is piê con l’ùva (piadina with grapes). And, of course, it is a kind of focaccia.
As well as an ode to autumn and seasonal foods, you have to wait for the right time to be able to prepare and share it on the table.
Grape rustic cake
Over time, I started using one part white flour and one part whole wheat flour.
Usually, I use brown sugar but also homey works well. It is better if you can find a seedless grape variety. Otherwise, see for yourself; I don’t remove them.
I usually use a rectangular mold and serve the rustic pie cut into squares, but you can use a round pan and make slices.
The particularity of this rustic cake, sweet but not too sweet, is its versatility.
Perfect as an after-dinner dessert, for breakfast, and snacks, it can also be on the aperitif board between cold cuts and cheeses. In this case, you can decide to reduce the sugar without completely eliminating it, or you’ll lose its unique sweet-not-sweet taste.
Tradition calls for black grapes to be used as the filling, not on top.
But if you use the white or decide to sprinkle the top instead of putting it between two layers of dough, you should not end up burned as a heretic.
Enjoy your rustic cake that almost looks like a flatbread.
Monica
Cook with me
Among the typical bread recipes of Romagna, again linked to a specific season, there is the Easter loaf (HERE you can find my recipe).
Another Romagna “bread” you can share every season is piadina flatbread, the leavened one typical of Forlì and Ravenna (HERE).
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Grape focaccia from Romagna recipe
Equipment
- 20cm rectangular baking pan; or 25 cm diameter
Ingredients
- 400 g red wine grapes or Concord grapes
- 25 g fresh brewer's yeast or one sachet of brewer's yeast
- 5 g honey
- 300 ml lukewarm water
- 200 g whole wheat flour
- 300 g all-purpose flour
- 30 g olive oil
- 5 g salt
- 50 g brown sugar + 3 tablespoons to dust the surface
- 1 grated lemon zest
- to taste dried thyme optional
Instructions
- Wash and drain the grapes and set aside.
- Crumble the yeast cube.
- Stirring with a metal teaspoon, dissolve yeast and honey into 100 ml warm water.
- In the mixer's bowl, mix the dry ingredients except the salt.
- Add the yeast dissolved in water and olive oil to the flour.
- Start kneading with the dough hook and add 200 ml of warm water a little at a time.Kitchen Note: the dough should be soft and sticky; if you do not need it, do not use all the water. If, on the contrary, more is needed, add a tablespoon at a time.
- Also, add the salt and knead for about 10 minutes more.
- Cover the bowl with plastic wrap and let it rest for an hour.
- Divide the dough in half.
- Lightly oil the baking sheet. Transfer half of the dough to the pan and gently press it out to fill it.
- Drizzle 2 tablespoons of olive oil and 2 sugar over the dough and arrange the grapes across its surface. Gently press the grapes down into the dough.Sprinkle with grated lemon zest.
- Roll out the other piece of dough and cover the cake.
- Seal the edges of the cake with your fingers and prick the surface with a toothpick.
- Sprinkle the surface with sugar, olive oil, and, eventually, grated lemon zest or dried thyme.
- Cover with a kitchen towel and let rest for another hour.
- Bake in a preheated oven (190C degrees/374F) for 30-40 minutes or until golden brown.
- Let cool out of the oven before serving.
- Store any leftovers, well wrapped, at room temperature for a couple of days; freeze for longer storage.
