Raisins
Raisins enter both Trentino’s apple strudel and a Carnian family version of cjarsons.
- Italian name
- Uvetta
- In strudel
- With apples and pine nuts
- In cjarsons
- Part of a fruit-and-herb filling
At the table
Visit Trentino’s strudel combines raisins with apples, pine nuts and cinnamon. Chiara Selenati’s cjarsons uses them in a filling with ricotta, fruit, herbs and other seasonings, then finishes with smoked ricotta and butter.
Prepare the raisins as directed in the recipe before adding them to the filling.
Cook with it
Buccellato: Sicilian Fig Pastry Ring
Cuccidati: Sicilian Fig Cookies
Tuscan castagnaccio
Cjarsons
Sarde in Saor
Strudel di Mele
Bostrengo
