Saba is a condiment from Modena, a region in Emilia-Romagna, Italy known especially for balsamic vinegar. It is a grape syrup made from grapes that are grown organically and biodynamically, and then freshly pressed and cooked very slowly over direct heat for 3 days.
Saba, or Sapa comes from the Latin “savor” or “sapor”, which means “flavor”. Used in cooking since Ancient Rome, this reduction of fresh grape must is also called in Italy “mosto cotto” (“cooked must”). It is the ancestor of balsamic vinegar.
Historically, when sugar was not yet known, it was used as a sweetener along with honey. it was used both for sweet dishes and to flavor country dishes such as polenta, and even as a syrup to improve the quality of wine which was not that of today…
A perfect secret ingredient for vinaigrettes, a great addition to cheese boards, wonderful on yogurt or semifreddo, and drizzled over cooked vegetables.
250 ml