When the wine has been made, the pomace which remains can be used to produce grappa, or an ancient procedure can also be used which uses field turnips (Brassica rapa).
Although there are many descriptions, the one that stands out the most is the one by Giuseppe Ferdinando del Torre, a pharmacist in the Austrian Friuli who wrote the “Il Contadinel” (1856-1895), where he described a method for preserving the turnips. “Stratify them in a container with the pomace and add the given amount of water. When they are arranged in this way, they become completely acidified and are then called bruàda or sbrùada. They are then cooked and seasoned and can either be eaten like this or mixed with sauterkraut in a bean soap, and this is called "jota".
This is the brovada, which is eaten with musetto, an undisputed treasure of Friulian cuisine. It is also prepared by the Slovenians in the Karst Plateau under the name repa. It is a healthy product which is low in calories, high in fibre and calcium, and has prompted some producers to join the Association in order to protect and promote this traditional recipe.
Since 2011, brovada has been protected by the DOP mark which guarantees both the quality and the origin of the product.
