Uva in Salamoia – Renaissance Pickled Grapes
🥕 Gluten-free, vegetarian (vegan if sugar is bone-char free)
Pickled grapes ready to be served
In Renaissance kitchens, grapes were often served fresh, described by color (white or black), and used for sweet or savory contrast. This recipe, though not found in Scappi or Domenico Romoli directly, draws on 17th-century English and Italian preservation methods to create a sweet-sour pickled grape that pairs beautifully with rich dishes like crostata, cheese, or roasted meats.
