Pizzutello Bianco Grapes
Estimated Inventory, lb : 0
Description/Taste
Pizzutello grapes grow in medium to large conical bunches, averaging 300 to 400 grams in weight, and are tightly clustered, tapering away from the stem end. Each grape has a pointed, elongated appearance, being curved in the middle and straight to slightly bent, and ranges 3 to 5 centimeters in length. The fruit’s skin is smooth, taut, thin, and firm. Pizzutello grapes feature green skin with yellow accents, sometimes giving the fruits a golden hue, and the skin adheres to the flesh, making it difficult to remove. Most consumers enjoy Pizzutello grapes with the skin intact, as they are thin and barely noticeable. Underneath the surface, the translucent flesh is aqueous, dense, and crisp with a succulent consistency. The flesh can be seedless or contain a few seeds, varying with cultivation conditions. Pizzutello grapes are known for their crunchy texture and emit a robust fruity aroma combined with vegetal nuances. The grapes are edible raw or cooked and have a sugar content measuring between 15 and 18 degrees Brix. Ripe Pizzutello grapes are refreshing and sweet, mixed with low acidity, creating a fruity, sugary, and mild taste.
Seasons/Availability
Pizzutello grapes are available in the fall, typically ripening between early September and October.
Current Facts
Pizzutello grapes, botanically classified as Vitis vinifera, are a type of table grape belonging to the Vitaceae family. The mid to late-season cultivar originates in the Mediterranean and is considered an ancient variety with a rich history in Italy. The name Pizzutello is derived from the Italian word “pizzuto,” meaning “pointed,” a descriptor given for the grape’s distinctly pointed shape. The variety is called Uva Corna in Italy, meaning “horn grape.” There are two main types of Pizzutello grapes found in green and red bunches. Green Pizzutello grapes, sometimes referenced as Pizzutello Bianco or White Pizzutello grapes, are known for their thinner skin and sweet taste. Red Pizzutello grapes have thicker skin. Pizzutello grapes have spread in cultivation outside of the Mediterranean and are grown in several countries worldwide, including Japan. The variety is primarily produced in small quantities due to its challenging nature and is sold as a specialty table grape in fresh markets for its crunchy, juicy flesh and sweet and fruity flavor.
Nutritional Value
Pizzutello grapes have not been extensively studied for their nutritional properties. Green or white grapes, in general, are a source of fiber to improve digestion and vitamins B, C, E, and K to strengthen the immune system, protect the cells against free radical damage, and aid in faster wound healing. Green grapes also provide minerals such as copper, potassium, manganese, magnesium, iron, phosphorus, and calcium. Copper contributes to red blood cell production, potassium balances fluid levels within the body, and manganese helps with metabolism. Magnesium assists the body in controlling nerve functions, iron develops the protein hemoglobin for oxygen transport through the bloodstream, while calcium and phosphorus support bone and teeth development.
Applications
Pizzutello grapes have a sweet taste suited for fresh and cooked culinary preparations. The variety is primarily sold fresh as a table grape and is favored as an out-of-hand snack. Pizzutello grapes have a crunchy consistency and are also displayed on charcuterie boards, sliced and tossed into salads, or gently mixed into various dips and slaws. The green grape’s sweet taste allows it to be pressed into juices or blended and frozen into homemade sorbets and ice cream. While less common, Pizzutello grapes are sometimes simmered into jams, jellies, and other preserves. They are also cooked into sauces for meat or roasted as a sweet addition to main dishes. Try incorporating Pizzutello grapes into cakes, clafoutis, and other baked goods. Pizzutello grapes pair well with nuts like pistachios, almonds, and pecans, balsamic vinegar, maple syrup, other fruits including pears, citrus, and melon, and herbs like rosemary, basil, and mint. Whole, unwashed Pizzutello grapes will keep for a few days when stored in a perforated bag in the refrigerator’s crisper drawer.
Ethnic/Cultural Info
Pizzutello grapes are a traditional crop found in gardens throughout the town of Tivoli in the Lazio region of Central Italy. Tivoli is approximately thirty kilometers northeast of Rome and is known for its villas with lush surrounding gardens. Pizzutello grapes are historically cultivated in Tivoli on pergolas in the middle of vegetable gardens rather than grown in vineyards. The vines have become a distinguishing characteristic of Tivoli gardens, and the grapes are annually celebrated during their harvest season in the fall through the Sagra del Pizzutello, or Tivoli’s grape festival. Local town lore connects the start of the festival with the celebration hosted for Pope Gregory XVI in October 1845. The Pope helped divert the Aniene river through the Montel Catillo tunnels to protect the town from floods and improve agricultural regions. The town of Tivoli was thankful for this work and honored the Pope during his visit by decorating the town with archways of grapevines, leaves, and bunches of Pizzutello grapes. The Pope was intrigued by the unusually shaped grapes and sampled the fruit. Impressed by their flavor, he praised the variety, contributing to Pizzutello’s notoriety in Rome and Italy. The town of Tivoli decided to further promote the grapes through an annual festival. In the modern day, the Sagra del Pizzutello features grape basket carrying competitions, parades, live entertainment, and food and wine vendors. Pizzutello grapes are also sold fresh and in homemade jams throughout the town center.
Geography/History
Pizzutello grapes are native to Europe and have been cultivated since ancient times. There are two heavily debated theories surrounding the grape’s origin. The first theory traces the variety to Italy and was based on a mention of a grape by Pliny the Elder in Naturalis Historia in the 1st century CE. In his work, Pliny the Elder notes a grape variety being grown in Tivoli and Pompeii. It is unknown whether that was Pizzutello grapes or an early related ancestor of the variety. The second theory traces the cultivar to France. It is thought the variety may have arrived in Tivoli through Cardinal Ippolito d’Este in the mid-16th century. During this time, the cardinal was appointed governor of Tivoli in 1550 and built Villa d’Este, a residence now famous as a UNESCO World Heritage Site. Pizzutello grapes were planted in the gardens and were mentioned in writings by Eleonora d’Este in 1575. Despite their origins remaining unclear, Pizzutello grapes became established as an essential table grape in both theories in Tivoli, Italy, and were documented in many photographs and records throughout the 18th and 19th centuries. They were also noticeably used as gifts and decorations for visiting popes, including Pope Gregory XVI, Pope Leo XIII, and Pope Pius X in the 19th and early 20th centuries. Over time, Pizzutello grapes expanded in cultivation to growing regions outside of Italy and are now found in established populations in Algeria, France, and Spain. The variety was also introduced to Japan, where it is grown as a specialty table grape in the Yamagata Prefecture. When in season, Pizzutello grapes are sold through fresh markets and directly through growers.
