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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, we call it agrodolce perfection. The smoothest 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 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, aka BalsamoSaba 3, 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.

Also check out our 100% Saba.

Use it for:
The Balsamic Cocktail
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