As many Italian, seemingly senseless proverbs, “andare in brodo giuggiole” (literally ‘going to jujube broth’) can certainly be obscure. But if you think about the taste of jujubes when they’re ripe (sweet, slightly reminiscent of dates) then this saying used to indicate the feeling of 'being almost beside yourself with joy’ takes on a completely different meaning. Considering that 'jujube broth' is also a liquor then the feeling of joy is further justified.
Jujube Broth: what is it and how to make it
Jujube broth is a typical liquor from Arquà Petrarca, a village on the Euganean Hills in Veneto, where jujube trees are still very commonly widespread. In ancient times there was the custom in peasant families to put ripe fruit, and in particular withered jujubes, in jars and then through an infusion to get a liquor juice that was called "brodo di giuggole" (Jujube broth) because of its sweetness. The original recipe for the liquor enjoyed today, red in color, with a full sweet taste and low alcohol content is "secret" and there are numerous homemade variations, which are undoubtedly obtained from the natural infusion of jujubes and other fruit. It’s makes for an excellent digestif to enjoy at the end of a meal.
Ulysses and jujube broth
The history of jujubes goes far beyond contemporary history. In fact, it is said in the Odyssey, that Ulysses and his men in their wanderings at sea landed after a storm on the island of the Lotus. The people welcomed the sailors offering them the sweet ‘lotus’ fruit, a magical food that made them lose their memory. Ulysses was therefore compelled to forcefully load his crew onto the ship to prevent him from forgetting his beloved homeland for good, as well as his wives and children. Many people identify the magical lotus fruit with that of jujube precisely because jujubes are used to make the famous alcoholic beverage. No magic, Ulysses' men were probably just a little tipsy.
Cover photo: chefitalianinelmondo.wordpress.com