The Cognà all’albese may be improperly defined a Piedmont grape mustard; it is an old recipe from Alba and the Langhe prepared by the housewives of one time to overcome the special needs of winter conditions.
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.
Name of the product: Cognà all’albese
Category: sauces for meat and cheeses
Net weight: 110g. / 345 g.
Ingredients: Dolcetto grapes, Renetta apples, Quince, Madernassa pears, walnuts, Piedmonte hazelnuts.
Way of production
All the production process is done manually according to the old country tradition of home production. The fruit in copious quantities in the summer was turned into a jam before being consumed in the winter.
The method used is the classic method used since ancient times for the preservation of fruit. The fruit after being thoroughly cleaned and washed are simply cooked in a pot at ver low tmperature for 14/16 hours.
It ‘s a typical recipe that is cooked in the same way in our family for over 100 years!