Balsamic Dressing Saba stands out for its sweet and spicy flavor. Its density makes it possible to use it as topping on sweets, such as ricotta and ice cream. It is also used as a sweetener and as a refreshing granita.
About the product:
It’s a derivative of the must, namely the grape juice obtained by pressing the bunches. In fact, it is syrup that is obtained by directly heating the must in a boiler, until the concentration does not exceed 65% of the sugars.
Cooking ranges from 24 to 36 hours depending on the starting mass of the grapes and the sugar contained. The origins date back to Roman times, consumed by the Popes and kings. Originally the sweetener was honey; with Saba - most commonly called “must cooked” - now we try to preserve grape sugars.
The favourite way to consume it is with ice cream and ricotta but there are many cooking uses such as in sorbets, granita, refreshing drinks, and to season beans, chestnuts, chickpeas. The Saba origin area is Emilia Romagna, particularly the provinces of Modena and Reggio Emilia.