It is a delicious compound similar to mustard, a preserve with a unique flavor used for the preparation of desserts, but also to accompany boiled meat, inevitable in the culinary tradition of Reggio Emilia. The “savurètt” or “Savuret” (Saporetto), born in Carpineti , is one of those specialties of which the “rezdore”, the women of the house custodians of the ancient recipe, are proud.
It is produced by some Carpinetane farms according to traditional family recipes.
