Festa dell'Uva

Name

Festa dell'Uva

Location

Subbiano

Date

End of August - beginning of September

contact

Pro Loco Subbiano tel. 0575 421072, e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it. , web site: www.prolocosubbiano.it

Description of the Festival

The event, named in honor of the customs, traditions and peasant traditions that it intends to recall, takes place starting from the early afternoon in the streets of the town with parades in peasant costumes of the nineteenth century of grape wagons and is enlivened by the presence of musical bands and folk groups in costume. The parade opens with the carousel of horses with carriages of the 19th and 19th centuries, followed by the historical cortege in medieval costumes depicting the nobles, the prelates, the armigers and the people of those times, accompanied by the group of flag-wavers and drum and clarinet players. Then follows the parade with carts of the grapes of the various villages of Subbiano (Calbenzano, Casa la Marga, Castelnuovo, Chiaveretto, Falciano, Vogognano) and other wagons that distribute grapes, sweets, chestnuts, wine and vinsanto.

CRUSHED WITH GRAPES: Ingredients: 1 kg of black wine grapes; 350 gr of flour; 20 g of brewer's yeast; 1 glass of water; 8 tablespoons of sugar; extra virgin olive oil; salt. Preparation: Melt the brewer's yeast in a glass of warm water. Prepare the flour on the work surface and knead it with the water of the glass, 4 tablespoons of sugar, 4 tablespoons of oil and a pinch of salt. Let the dough rise for about 1 h, covered with a cloth and away from temperature changes. The mixture obtained must now be divided into two non-equal parts, for the preparation of the bottom (more abundant) and the second layer (covering). Spread the dough rather thin and lay it on an aluminum pan with a high edge. It is important that the dough from the bottom is lost from the pan. Fill the base of the cake with the grapes well washed and dried (note: a part of the grapes must be reserved for the second layer). Sprinkle over 2 tablespoons of sugar and 2 of oil. Fold the edges of the cake inwards and lay the second layer of dough on top. With the tips of the fingers create small dimples on the pasta, however, taking care not to pierce it. Spread over the remaining grapes and sprinkle over 2 tablespoons of sugar and 2 of oil. Bake at 180 ° C for about 1h. It is preferable to eat it after a few hours after cooking, even better the next day.

Attention: the dates indicated may vary. We therefore invite readers to inquire by contacting the organizers of the various events to find out in which days the edition of the current year will be held