Commonly called Saba, it is produced by the Guerzoni family, with a now forgotten process, by cooking the grape must for at least three days, over direct heat.
The use of the saba has very ancient origins: the first to use it were in fact the Romans ( sapa is actually the Latin name), as proofed by the recipes of Apicius, a renowned cook of the time.
The peasant tradition handed then down to us the preparation of this product, which holds a prominent place in the cookbooks of all Italian regions; its taste, very sweet and flavoury, goes naturally well with modern cuisine recipes.
Ideal as a sweetener in the preparation of desserts, ice cream and especially yoghurt and semifreddo. It also goes well as a sauce for cooked vegetables and cheese.