The Sapa
Keep sweet old, also described by Columella in his treatise on agronomia.Era the most widely used sweetener and kept it jealously in the reality of peasant Marchigiana passato.Si brewed by boiling the juice in a Alung boiler, so that restringesse (for one liter of Sapa takes approximately four liters of empirical experience mosto.Secondo traditionally considered ready when a gocciaera become so dense that adhere to a fingernail, just cold.
in the Marche countryside, they made much use of qesto product, primarily as a topping for polenta (cornmeal).
Vincenzo Gagliardini
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