San Giacoma Saba
Saba is made from the same cooked grape must (Lambrusco and Trebbiano grapes) used for producing balsamico but it is simply reduced by 1/3 over an open fire which caramelizes the sugars and concentrates the flavors. Unlike Balsamico, saba is not fermented or aged and as such it is important to get it as fresh as possible.
This traditional specialty is used in many ways, limited only by your culinary imagination: As a drink when diluted with sparkling water, over shaved ice (granita), over ice cream, to sweeten breads and cookies, as a condiment on beans or polenta, or added to ricotta or yogurt. Add it to your tomato sauce to create an exceptional sauce. When fresh fruits are in season, serve sliced with a little Saba drizzled on top or of course, try a drizzle of it atop a crumbling of Parmigiano Reggiano or Bra Duro.