Grappa is a distillate obtained from the pomace of grapes (i.e the remains of grapes). Of ancient origin, today grappa is produced in almost all of Italy, although the Alpine regions as well as Friuli Venezia Giulia hold the primacy.
To prepare it an 'alembic' is needed, from about 100 kilos of pomace it is possible to obtain about ten liters of grappa. This distillate has a transparent white or straw color and reaches an alcohol content ranging from 40 ° to 50 ° and beyond.
It is rarely used in the kitchen (except for some particular preparations, especially those on the flame) since its strong taste could alter that of the recipe.