Saba, or cooked grape must, is a traditional condiment from Modena and one of the earliest ancestors of Balsamic Vinegar.

Made by slowly cooking fresh must from local grapes over direct heat, it develops into a dense, naturally sweet syrup with remarkable richness and depth.

Its versatility shines in desserts such as ice cream, panna cotta, yogurt, and cheesecake, while also pairing beautifully with fresh ricotta and aged cheeses.

Beyond the dessert course, it enhances fresh and baked fruits, adds complexity to sweet-and-sour sauces and dressings, and creates a flavorful glaze for roasted meats.

For a refreshing treat, it can even be mixed with water and ice, showcasing the versatility that has made it a treasured ingredient in Emilia-Romagna for generations.

Contains sulfites.