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Saba - "Aurora" bottle
With a dark brown color and a sweet and fruity taste, the saba is obtained through a long cooking of the must. In Emilia-Romagna, saba was traditionally used as a sweetener, particularly when cane and beet sugar were still unknown. In addition to flavoring homemade desserts, it was used to give flavor to poorer dishes such as polenta and to “touch” fried dumplings; exquisite with aged cheeses.
General Information
Open tabCountry of origin: Italy
Region of production: Emilia Romagna
ingredients: cooked grape must.
Allergens: -
Pack of: 250 ml
Producer: Acetaia Dodi
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