by Julia Della Croce

Every Italian region has its harvest rituals that make quick and tasty use of the foods of the season. Umbria, lush land of endless vineyards and porky delights, makes salsicce all'uva, pan-roasted sausages and grapes, a dish that joins two of their gastronomical obsessions. Locals conjecture that it originated during the vendemmia, the grape harvest, when the fruit was plentiful and quick and hearty dishes had to be prepared to fuel those laboring in the fields.

Variations on the theme reflect the wine traditions of particular wine-producing areas. Where whites are produced, tradition calls for sautéing the sausages with white grapes; in red wine territory, black grapes are used. Wine is sometimes added to the pan—white or red respectively—which fortifies the flavor and gives the dish a beautiful cast and aroma.

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Fonte: L'italo-Americano