Ingredients (Serves 6):

• 2 onions
• 1 kg of pitted Vignola cherries
• 300 g of sausage
• Apple Agresto from Vignola
• Bread for croutons

Preparation

Sauté the onion, brown small floured sausage meatballs, the size of a cherry. Infuse the cherries for a few hours with sweet paprika, a little chili oil, and Agresto. Drain everything. Add to the onion sauté, cooking for about 10/15 minutes, with the infusion liquid, binding with a bit of flour and cooking by adding more Agresto. Create a creamy sauce; toast the bread and place the cherry sauté on top, putting the remaining creamy sauce in a small bowl to accompany the dish.