Uva in Salamoia – Pickled Grapes for a Renaissance Antipasto

 

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.

📜 Historical Source – Rabisha

To Pickle Grapes
Let not your grapes be fully ripe; their pickle is white wine and sugar.

— William Rabisha, The Whole Body of Cookery Dissected (1673)

🍇 Modern Redaction – Pickled Grapes in Wine Syrup

• 2 pounds seedless grapes (preferably slightly underripe)
• 1½ cups water
• 2 cups white wine
• ½ tsp salt
• 1 cup sugar (or to taste)

1. Combine water and sugar in a saucepan and simmer until dissolved. Let the syrup cool.
2. Wash and dry grapes, trimming into small bunches and discarding any bruised fruit.
3. Pack grapes into sterilized jars, filling each about ¾ full.
4. Stir the wine into the cooled syrup and pour over grapes to cover.
5. Optional: Add cloves, ginger, or other pickling spices.
6. Seal and refrigerate or store in a cool place. Shake jars gently once or twice a week. Flavor improves over time.

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📜 Alternate Reference – Verjuice Pickling

To pickle Capers, Gooseberries, Barberries, red and white Currans.
Pick them and put them in the juyce of crab-cherries, grape-verjuyce, or other verjuyce, and then barel them up.

— Robert May, The Accomplisht Cook (1660)

🍇 Modern Redaction – Verjuice Pickled Grapes

Ingredients

• 2 pounds seedless grapes
• 2 cups verjuice (or substitute apple cider vinegar)
• ½ cup water
• Up to 2 cups sugar (to taste, optional)

Instructions

1. Wash grapes and cut into manageable bunches, discarding any soft or bruised fruit.
2. In a saucepan, combine verjuice, water, and sugar. Bring to a boil, then remove from heat.
3. Place grapes into sterilized jars and pour the hot liquid over them to cover.
4. Seal and let cool. Marinate at least 24 hours — the flavor develops over several days.

🍇 Grapes in Renaissance Cookery: A Historical Note

In Renaissance Italy, grapes were both symbolic and practical — enjoyed fresh, dried into raisins, pressed for wine or verjuice, or featured in festive displays. While no pickled grape recipes appear in Scappi or Romoli’s works, grapes were widely used in second-service antipasti and sugared dishes.

Color and Presentation:
Grapes were categorized by color — white (green/yellow), black (red/purple), or mixed — and used to decorate platters or accompany cheeses. Their presentation was part of the visual luxury of Renaissance table spreads.

Types of Grapes in Period:

• Muscat grapes – prized for their floral sweetness
• Greco or Vernaccia – used in wine and verjuice
• Wild or unripe grapes – used for tart condiments and sauces
• Small, seeded cooking varieties – firm and tannic

Modern Substitutions:

• For savory/pickling: use firm grapes like Cotton Candy grapes (used here!)
• For display: a mix of red and green seedless grapes works well
• To replicate muscat flavor: add a touch of rosewater to the syrup

This dish bridges historical practice and modern creativity, drawing on period preservation styles while using a modern heirloom-type grape to delightful effect.

• Serves: ~8 people as part of an appetizer course

🟢 Dietary Notes: Gluten-free, vegetarian, optionally vegan

Part of the Secundo Servito – Antipasti di Cucina course from the 12th Night 2024 Feast in Flaming Gryphon. Explore the full feast here.