Condimento SABA, Casanova, Italy 500ml

Product detailed description

The Romans already used it as a sweetener. The color of the product from the Trebiano and Lambrusco varieties is very dark, even black, caused by slow cooking in an open cauldron until dark. The smell is jelly. The taste is sweet, it is used as a sweetener in salads, yogurts, desserts. Excellent for making homemade LEMONADE. Use as a syrup.

SABA  is a complex sweetener with a rounder and smoother flavor profile.  SABA is a 36-hour boiled grape must, obtained from Lambrusco and Trebbiano grapes. The producer of Acetaia Leonardi uses two varieties of Trebbiano and Lambrusco in a ratio of 2/3 and 1/3 for the basis of all balsamic vinegars. The mixed grape juice from both varieties is put into a large cauldron, where it is heated for 36 hours. By this cooking in an open cauldron, the water evaporates, the liquid begins to thicken and the color turns very black. 

Homemade lemonade: 25ml SABA, 200ml soda, ice cubes or crushed ice, garnish with chopped grapes

Natural sweetener obtained by slow cooking Trebbiano and Lambrusco grape must.
Recommended for: aperitifs, rice, soup, cooked vegetables, roast turkey, cheeses, fruit salads, ice cream, yogurt, ricotta cakes, panna cotta, pancakes.

Why do I like it?

A lot of recipes are excellently flavored, this is a natural flavoring. 

WHAT IS "SABA"

SABA   is a traditional sweetener used in Emilia Romagna, Marche, Apulia and Sardinia. It is grape syrup, which is obtained from must immediately pressed from white and red varieties. Saba is also the name for boiled bridge, mulled wine or grape honey. Saba is ready as soon as it reduces its volume by about a third by cooking. The result is a sweet liquid that keeps well due to the higher proportion of sugar. SABA  comes from the Latin term sapor. It was the natural sweetener of our ancestors, as cane or beet sugar was unknown at the time.