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We Italians have a word for that pleasant mix of sweet and savory: agrodolce. When it comes to Mariangela Montanari’s Balsamic Saba 3, we call it agrodolce perfection. The most balanced balsamic vinegar condiment you’ve ever tried, this is your go-to, everyday balsamic. It is sure to please even those who claim to “not really like vinegar” (it seems incredible, but we hear they exist).  Unsurprisingly, this makes the perfect salad dressing, but is also outstanding on steamed vegetables like spinach, and on any egg dishes like frittata or poached eggs. One of Mariangela’s specialties is lightly sauteing onions in her Balsamic Saba 3; we love drizzling it on roasted fennel or a fresh caprese salad.

Differently from Balsamic Saba 6, this Balsamic Saba 3 (aka BalsamoSaba 3 or B3) has more of an acidic flavor profile and is less sweet. 

But what exactly is Cà dal Non’s Balsamic Saba 3? It is classified as a balsamic vinegar condiment made out of just grape must, processed in two different ways. In short, Mariangela makes this Balsamic Saba 3 by combining cooked grape must that has been aged for 3 years in wooden barrels with saba. Saba is grape must that has been cooked down to a fine syrup, and is un-aged.

This Balsamic Saba is made by Mariangela Montanari in Vignola, Modena. Mariangela is the most balsamico-passionate and all around enthusiastic person that you will ever meet. Mariangela grows all of her own grapes in Modena and strictly adheres to organic farming growing practices. Mariangela grows her own grapes organically on 6 hectares of vineyards, and the grapes she uses are typical of the Modena area: trebbiano, pignoletto, lambrusco, cabernet sauvignon and vignola. She is also a distinguished producer of Traditional Balsamic Vinegar of Modena DOP

Use it for:
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