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plate filled with Sicilian grape must pudding

Sicilian Grape Must Pudding (a farinata)

Sicilian Grape Must Pudding (a farinata) is an ancient recipe made during the grape harvest season (la vendemmia). This unique pudding is made with freshly pressed grape must, flavored with cinnamon and topped with toasted chopped nuts.
Course Dessert
Cuisine Sicilian-Italian
Keyword grape must pudding, pudding made with grape must
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Resting time 4 hours
Total Time 5 hours 35 minutes
Servings 2 x inch plates
Calories 1984kcal


  • 4 litres grape must from red wine grapes freshly pressed (about 16 cups)
  • 100 grams walnuts toasted and chopped (about 1 cup)
  • 200 grams cornstarch (1 1/2 cups)
  • 2 tsp cinnamon


  • Use a fine mesh sieve to strain the grape must which will without a doubt contain bits of grape skins, seeds or other particles. I strained mine four times. Alternately, it may also be boiled immediately and strained at the end of cooking. Both work well.
  • Place the grape must in a large heavy bottomed pot and bring to a boil. Use a slotted spoon to skim off the foam that rises to the surface. Lower to medium heat and boil until it has reduced by half. This took me about an hour and fifteen minutes. Transfer to a bowl and let cool slightly before placing it in the refrigerator to cool completely, at least four hours or overnight.
  • Once it has completely cooled, transfer most of the reduced grape must to the same large pot as before. Whisk cornstarch into the remaining grape must until completely smooth.
  • Whisk this mixture into the pot with the rest of the grape must and add cinnamon. Bring to a oil and cook on medium high heat, whisking constantly, until thickened (about 5-6 minutes).
  • Ladle the mixture onto dinner plates immediately as it will begin to set. I filled two large 10 inch plates. Top with toasted chopped nuts of your choice. I chose walnuts as that is what my aunt also topped her farinata with.
  • Transfer to the refrigerator to cool completely. To serve, spoon onto individual plates.



  • If you don't have access to freshly pressed grape must another alternative would be to buy approximately 2.5 kg of wine grapes and pass them through a food mill.
  • This recipe makes 2 -10 inch dinner plates full but the recipe can be easily halved.
  • Keep the grape must refrigerated until you are ready to prepare your farinata.
  • Garnish with toasted nuts of your choice such as almonds, hazelnuts or pistachios.
  • This dish keeps well in the fridge for 3-4 days.


Calories: 1984kcal | Carbohydrates: 400g | Protein: 17g | Fat: 41g | Saturated Fat: 4g | Sodium: 112mg | Potassium: 2363mg | Fiber: 10g | Sugar: 289g | Vitamin A: 162IU | Vitamin C: 3mg | Calcium: 306mg | Iron: 7mg