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.
