Sift the flour in a bowl, pour in 1 tablespoon of olive oil, 125 ml of warm water, 1 egg and a pinch of salt. Mix with the fork first, then with your hands, until the dough is smooth; form a ball, grease it with the remaining oil and let it rest for half an hour in a warm place - covering with a tea towel. Crumble the biscuits in the mixer and cook them for a few minutes, with the butter, in a deep frying pan until golden. Wash and dry the grapes, put them in a bowl and crush them (1) with the back of a fork, then add 80 g of sugar. Let the raisins soak in warm water for about ten minutes, squeeze them well, add them to the grapes, and stir.

Put the dough onto your work surface, with a rolling pin roll it out as thin as you can, using a few handfuls of flour; then, gently, transfer it onto a cotton cloth. Sprinkle the dough’s surface with the crumbled biscuits, keeping within 3-4 cm off the edges. Put the grapes and raisins mixture on top and, using the towel, carefully roll the dough up lengthwise. Seal both ends of the dough by pressing down with your fingers. Gently slide the roll onto a tray lined with baking paper, brush it with the remaining egg (after having beaten it in a bowl) and sprinkle with the rest of the sugar. Bake in a preheated oven, at 180 °C, for 30 minutes; before serving, leave to cool. 

(1) If you do not like grape seeds, you can choose a seedless variety.

September is the month for grapes. Months of work in the fields, care and trepidation waiting for this fruit - so rich in taste and with healthy qualities (in addition to fructose, mineral salts and vitamins, red grapes, in particular, contain one of the most powerful antioxidants among polyphelnols – reservatrol) - to ripen. For centuries, in Tuscany, the grape takes centre stage at this time of year: hands, carts, tirelessly come and go, up and down between the grapevine rows of weeping foliage; in the cellar the odour of fermented must inebriates the surroundings for weeks; in the kitchen, grapes are everywhere, from the freshly squeezed grape must, to a slice of bread with ‘grapes and oil’, sausages with grapes, dried grapes; for dessert, from flatbread with grapes to more labourious creations such as this unusual ‘roll’. This type of dessert is usually made with fine flour, but, at La Vialla, we like to use – obviously – “our own”, stoneground, semi-wholegrain wheat flour, and therefore richer in nutritional qualities, minerals and fibre.