Saba, also called mosto cotto, is made by slowly reducing grape must to a syrup. No sugar or vinegar is involved: the sweetness comes from the grape itself. It is the raw material from which balsamic vinegar also derives, but saba is not fermented and so stays sweet rather than sour. With cheese: over aged cheese or ricotta. For dessert: over ice cream, panna cotta or fresh fruit. With grilled vegetables: a few drops after grilling.
Ingredients: Reduced grape must — to be confirmed against the label Allergenes: Sulphites
Storage advice: Store in a dark place at room temperature. Keeps after opening; sediment is normal.
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