GlossaryAn easy to use dictionary to understand Italian Food terms
A non-native variety, known in Italy as "uva americana" (American grape). The flesh of this succulent black grape comes easily away from the skin (which is then eaten by true connoisseurs or else discarded by those who want only to enjoy its juicy softness). Due to the richness in pectin of the berries, it is the best grape to be used when making grape juice and grape jam.
Literally called 'strawberry' for its unusual and characteristic taste, this is a black grape that can be eaten or else used to make a wine called "fragolino," which however is not sold through public channels as it doesn't conform to standard wine regulations.
This is one of the most highly prized varieties on the market. It is a large, crisp Muscat grape, often found in bunches weighing more than 2¼ pounds, from August to December. The availability during the winter months is possible thanks to the way the grape vines are cultivated: covered by a special film that allows ripening also late in the year. This varietal is also used in the kitchen when cooking with game birds or liver.
A very sweet, golden-hued grape, with large, elongated berries. One of the most popular varieties of all, it can be found also in a black version. It is thought to come from the East. The fruit of this plant ripens between August and September.
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