The Cognà all’albese can be inaccurately defined as a Piedmontese grape chutney. It is an ancient, typical recipe from Alba and the Langhe, prepared by the housewives of that time to overcome the particular conditions of necessity during the winter season.
The ingredients were in fact found traditionally after the harvesting of fruit. So the last bunches of grapes, last apples left on the trees, last pears and quinces were cooked with walnuts and hazelnuts typical from Alba and the Langhe.
This sauce was prepared to be savored in the winter season with polenta, another typical dish of Piedmont tradition.
It can be tasted as well as on bread for a hearty snack, even with boiled meat (bollito misto).
On cheese is definitely one of the best combinations. It is exceptionnal with seasoned cheeses.
Serving more imaginative but are highly effective with a vanilla ice cream or a refreshing granita.
Ingredients: Dolcetto grape must, Renetta apples, quince, Madernassa pears, walnuts and Piedmont hazelnuts