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Unsurprisingly, this makes the perfect salad dressing, but is also outstanding on steamed vegetables like spinach, and on red meats like hamburgers or steaks. One of Mariangela’s specialties is lightly sauteing onions in her Balsamic Saba; we love drizzling it on roasted fennel or a fresh caprese salad.
But what exactly is Cà dal Non’s Balsamic Saba? 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 by combining cooked grape must that has been aged 2-3 years in wooden barrels with saba. Saba is grape must that has been cooked down to a fine syrup, and is un-aged.
Mariangela grows her own grapes organically on 6 hectares of vineyards, and the grapes she uses to make her Balsamic Saba are typical of the Modena area: trebbiano, pignoletto, lambrusco, cabernet sauvignon and vignola.
The name of the company - La Cà dal Non - means “Grandpa’s House” in the local dialect. Mariangela has helped to restore her family’s acetaia (vinegar cellar), in Vignola, Modena, which was started by her great-grandfather Alfonso in the early 1900s. She also produces traditional balsamic vinegar, following in the footsteps of her ancestors.