The exceptional Saba, the ancestor of Balsamic vinegar
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.
Saba is a typical condiment from Modena. It is a grape syrup obtained from freshly pressed and slowly cooked must.
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 poor dishes such as polenta and even as a syrup to improve the quality of wine which was not that of today…
An ancestral Italian recipe
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 poor dishes such as polenta and even as a syrup to improve the quality of wine which was not that of today…
Its texture is thick, syrupy and its flavor is reminiscent of licorice or blackstrap molasses.
Increasingly prized by top chefs, Saba has become a rare product for gourmets. Ideal with aged and tasty cheeses and fresh ricotta, it goes very well with a vinaigrette, raw or cooked vegetables. Excellent for dessert: on cream or cream ice cream, with cooked fruit or with cooked chestnuts.
Orange & Beet Salad with Saba
Some salad recipes can be combined in Autumn, as long as they are colorful and vitaminized. Seasoned with a hint of Saba vinegar and elegance dresses the plate. We made an orange and beetroot salad, spiced up with a hint of cumin, which goes wonderfully with Saba.
To be found on our blog > Orange & beetroot salad with Saba
Some salad recipes can be combined in Autumn, as long as they are colorful and vitaminized. Seasoned with a hint of Saba vinegar and elegance dresses the plate. We made an orange and beetroot salad, spiced up with a hint of cumin, which goes wonderfully with Saba.
To be found on our blog > Orange & beetroot salad with Saba