Saba San Giacomo Saba Bio

From the must of local grapes, Saba is obtained after long cooking.

It is only sweet , thus contrasting it with Balsamic or condiments in general characterized by a sweet-sour flavour. It has been used since Roman times as the only sweetener known together with honey.

It is syrupy, with a good density.
Excellent with panna cotta, spoon desserts, ice cream, pancakes, ricotta, pumpkin risotto, mature and spicy cheeses, on fried polenta or as a secret ingredient in summer cocktails. Also excellent in the historic combination with snow for a primordial granita.