The "sugol" is a traditional desert made in Emilia Romagna and nearby areas. Its basic ingredient is "mosto", fresh grapes juice. it is the kind of grapes juice used for making wine, but you will need it fresh, before it starts to turn into wine. If you don't have a "centrifuga" machine, you can make it by pressing the grapes by hand and than filtering it, so that the liquid part has no seeds or peels floating in it. Once done, for each half liter of juice count a spoonful of white flour. Dilute it with some of the juice, than mix it into the juice. Add vainille and let it simmer, turning with a spoon, until it coagulates to a jellylike texture (not too hard, neither too soft). Add a little sugar if needed (remeber that cooling it down will cause it to taste not as sweet), than place it into small cups. When it has cooled down, place it in the fridge. It should turn out to be a smooth, grape colored thing, the texture halfway between a jelly and a cream.

Alice Twain
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Te recuerdo Amanda / la calle mojada / corriendo a la fabrica / donde trabajaba Manuel
La sonrisa ancha / la lluvia en el pelo / no emportava nada / ibas a encontrarte con el
Ese cinco menudos / la vita es eterna en cinco menudos                Victor Jara