100% pure Saba, sweet with a fruity flavor and just a hint of acidity. Saba is grape must cooked down to a syrup. It’s a simple condiment with a long history, prized as a natural sweetener for generations, as far back as ancient Rome. Saba is a sweetener with a much more complex personality than regular white sugar, making it a perfect enhancer of other flavors. Many recipes call for Saba, an ingredient increasingly used by chefs in Italy and the USA. You can drizzle it on yogurt or ice cream, ricotta, pancakes, crepes, or sliced fruit, or use it as a syrup in cocktails. Saba is just as versatile for savory dishes: use it to finish meat like chicken or pork chops, to caramelize vegetables like onion or radicchio, as a unique dressing for salad, or paired with your favorite cheeses.
To make La Ca’ dal Non Saba, producer Mariangela Montanari selects grapes with high sugar content, which she harvests at the peak of ripeness. She cooks them the same way her ancestors have for generations: over an open flame for 48 hours. According to Mariangela, this accounts for her Saba’s richly aromatic and fruity flavor far from the merely sweet and thick commercial Sabas cooked under a vacuum or using a bain-marie.
Mariangela grows all her grapes in Modena and strictly adheres to organic farming practices. The grapes on 6 hectares of vineyards are typical varieties of the Modena area: Trebbiano, Pignoletto, Lambrusco, Cabernet Sauvignon, and Vignola. She is also a distinguished producer of Traditional Balsamic Vinegar of Modena DOP.