Pan di Saba, sweet bread

Chock full of nuts and dried fruits, this sweet bread is rich and festive. Saba is one of the oldest sweeteners of the Mediterranean area, so this recipe must have quite ancient origins. It’s one of those classic recycling creations that can be reinterpreted and adapted according to what leftovers of last night’s party you have on hand.


500 gr Castelvetrano flour
50 ml extra virgin olive oil
250 ml water
170 ml Saba
150 gr Zibibbo raisins
25 gr brewer’s fresh yeast
50 gr chopped Alta Langa hazelnuts
15 peeled Noto almonds to decorate


  1. Soften the raisins in 50 ml of Saba overnight.
  2. Dissolve the yeast in a little lukewarm water, then prepare the dough mixing all the ingredients together in one bowl.
  3. Leave it to rise for a minimum of 2 hours, then form the bread in the shape of a loaf and decorate with the almonds.
  4. Bake in a pre-heated oven (180°C – 360°F) for about 30 minutes.