Saba is produced near Modena by the Leonardi family who are personally involved in choosing the grapes for the must from which it is made.
Once selected, the Trebbiano (white grapes) and Lambrusco (black grapes) grapes are cooked in large open pots for over 30 hours. After cooling slowly, the must is aged in barrels of different wood (oak, ash, mulberry and chestnut) for several years, taking on the flavors and scents of the barrels.
Saba dates back to ancient times when the Egyptians, Romans and Greeks used it as a sweetner and to flavor many dishes. Saba, with honey, was the most commonly used sweetner of that time.
Saba seasoning gives sweet flavor to the dishes it is added to. It can be used to season meats, to dress polenta, in dips for vegetables, atop ice creams and other sweets. Can also be used as an aperitif when added to sparkling water.
Each bottle contains 8.45 fluid ounces (250 ml) of Leonardi Saba Dressing and includes recipe suggestions.
