Food History

Serving the fruit of Bacchus is a delight for both the eyes and the palate, and a precious gift for our body.
The grape is rich in vitamins and minerals. The edible parts (the skin and flesh of the berries) contain water, sugars, vitamins B and C, and minerals (iron, sodium, and potassium). They are therefore highly nutritious and revitalizing. The leaves are rich in beneficial antioxidants and the seeds contain vitamins and polyphenols (molecules with numerous positive effects on the body).

As a food, the grape is very versatile: it can be eaten as a fruit, added to sweet dishes, or accompany meat, vegetables, and cheese. Grapes can produce wine (by crushing) and grape juice (by extraction), while from its seeds it is possible to extract an oil used both in the kitchen and in cosmetics.

Suggested recipes

• Grape fruit salad
• Yogurt Cake
• Salt cod with raisins and prunes