Ancient Saba

The term Saba derives from the Latin "sapor", the first to discover it were the Romans who used it both as a table condiment and as a dessert. It was also a very valid substitute for sugar in the preparation of desserts, also because beet sugar was expensive and difficult to find. After centuries of distance, the production of Saba remains an ancient tradition that some local vinegar factories continue to carry forward and, given its high production costs, it is considered a true gourmet product. The producer of this prized saba is the Società Agricola Acetomodena which is located in the province of Modena, surrounded by land of Lambrusco and Trebbiano vines. The use of the highest quality raw materials, total respect for traditions and slow processing methods ensure that we have products that are almost impossible to find on the market. The visit to the company is a real gourmet experience, in the midst of vines, rows and balsamic varieties.

Characteristics

It has a dark purplish color tending to black, an intense, characteristic, persistent aroma with balsamic notes. The taste is sweet, aromatic and typical of the traditional Saba.

Pairings

The use of saba in the kitchen is extremely varied as it can be combined with both sweet and savory. Excellent for garnishing risotto, preparing roasts, seasoning carpaccio and grilled vegetables. It is also widely used in confectionery to garnish sweets and cakes, or to finish ice cream, panna cotta, mascarpone, ricotta, etc. Also to be tried in combination with aged cheeses, since saba contrasts the strong flavor of the latter. Today saba is also highly sought after by chefs who want to add a special and unique touch to their dishes.

Cooked grape must