Recipe Dolceforte

lepre in dloceforte –


1 oz. butter
1 cup red wine
2 tbs. dry mustard
juice of 1/2 lemon
1 lb. sugar or honey

How to make Dolceforte:

This recipe comes to us from the Renaissance; today it is very seldom used. This sauce is similar to agrodolce; instead of vinegar, mustard is used, and frequently honey replaces sugar. Unsweetened chocolate may be added for strong meats such as wild boar.
Melt butter in a casserole. When melted add wine, let simmer for a few minutes, then add the sugar, combine well, add in lemon juice and salt. When the sauce is reduced by one third, add the mustard, mix well and remove from heat.
This sauce is excellent with boiled meats or venison.

Alternative version:


9 whole walnuts, shelled
7 oz. honey
4 cups broth
1 tsp. dry mustard

How to make Dolceforte:

Scald the walnuts in boiling water. Peel and pound them in a mortar until you have a paste. Mix the walnuts with broth, mustard, and honey. Stir until you get a smooth emulsion. This sauce will keep a couple of days in the refrigerator.

Regional Recipe from Tuscany

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at