Sapa bread

The Sapa is the liquid obtained boiling some grapes pulp saved from harvesting.
In the past, the Sapa was used by the poors as a substitute for the sugar, milk or coffee, at that time very expensive.
The Sapa bread is traditionally made during Christmas time.

Ingredients:
500 grams Sardinian flour, 500 grams skinned almonds,walnuts, almonds, pine nuts, sultanas, 2 eggs, milk, butter, half litre Saba, yeast.

Mix the flour with the crushed nuts, sultanas, pine nuts, eggs, milk, butter. Add the sapa and the yeast and leave it to rest for two days, covered with a table cloth.
Then, cut the dough in big round pieces and put them in the oven at a temperature of 200° for about one hour. The dish is ready to be served lightly brushed with Sapa.