Cooked grape must, popularly referred to in Italy as “saba”, is produced by the Guerzoni family using a virtually forgotten process which involves cooking the must outdoors over an open fire for at least three days.

Saba has been enjoyed since ancient times; indeed, the first to use it were the ancient Romans (sapa being the Latin name), as transpires from the recipes of Apicio, a famous chef of the day.
The product has been handed down to us through countryside tradition, as saba is found in the recipe books of virtually every Italian region. Thanks to its very sweet, appetizing flavour, it goes wonderfully with recipes from today’s modern cuisine.

deal as a sweetener in sweets, ice cream and above all yoghurt and frozen desserts. It goes equally well as a condiment with cooked vegetables, cheese, boiled meat, etc.