A grape syrup  obtained with the freshly cooked “mosto”. The Saba or Sapa as they call in Emilia Romagna has ancient origins related to the countryside of this Italian region. Since the Roman Empire, Plinio said that when the emperor Augustus had lunch in Bologna at a wealthy veteran Antonio,  where they served some sweets made with cooked mosto: Sapa or Saba. Even Ludovico Ariosto talks about Saba in Satire III written in 1518. Saba belongs to a specific territory and has been made following specific and strict rules and protocols. Guerzoni makes and produces and excellent Saba which is biodynamic and certified Demeter. Not a simply a  cooked mosto.  Everything starts from the  grapes: must come exclusively from vineyards in the region of Emilia-Romagna. They need to have a minimum alcohol content equal to 17.5% sugar by weight and come from vineyards grown following a disciplinary approved by the region Emilia Romagna. The juice from fresh grape pressing, prior to the direct fire cooking process, should be stored at low temperatures, between -1 and -4 ° C, to avoid the beginning of the transformation of sugar into alcohol. Then, it may be subjected to a process of clarification or decantation and finally be transferred into a steel boiler, to cook on direct fire at atmospheric pressure in open containers. A slow cooking at a temperature of at least 90 ° C is required, during which the wort is foamed periodically until the desired consistency and until the complete caramelization of the sugars. “Saba Emilia-Romagna”, before being bottled, must be cured for at least 6 months in a cool, dry place, during which the product refines the organoleptic characteristics and solid residues still present in the suspension sink to the bottom of the receptacle. The Saba, prepared during the harvest, was used to flavor beans, chickpeas and chestnuts, ravioli and tortelli. But also for dipping bread or polenta. During the winter, combined with the snow into the cup or glass Saba became an excellent granita . Today the Saba while keeping the traditional use  becomes also a gourmet product. Guerzoni suggests using it in both salty and sweet meals because it adds a very unique taste.

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