Add product
to your cart
added to
your cart
100% pure saba, sweet with a fruity flavor and just a hint of acidity. Saba is grape must that has been cooked down to a syrup; it’s a simple condiment with a long history. One taste and you’ll know why saba has been prized as a natural sweetener for generations, as far back as ancient Rome. Saba is a substitute for sugar. It is lighter and cleaner on the palate than sugar, making the flavors of food really pop. Many recipes call for saba and it is an ingredient increasingly being 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 a high sugar content and harvests them 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 Montanari, this accounts for her saba’s richly aromatic, complex, fruity flavor - a far cry from the simply sweet and thick commercial sabas cooked under vacuum or using a bain-marie. 

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

Mariangela Montanari: balsamic vinegar maker, balsamic expert, and balsamic superwoman. We just…
David Lebovitz on Pairing Saba
Facebook Live is so much fun. This week we got to watch New York Times Food hang out with David…