Description
Acetaia Leonardi Saba—the sweet, syrupy reduction of Trebbiano and Lambrusco grape must—is a unique and versatile ingredient. Leonardi selects a certain portion of the mosto cotto to become Saba. They age it in large oak casks for four years, thickening the syrup and giving it a deep complexity, without converting it to vinegar.
The result is a pure, sweet, syrupy expression of the Trebbiano and Lambrusco grapes. Saba has a fruity character, raisin-like sweetness, and hint of acidity that complements both sweet and savory dishes. Its uses in the kitchen are endless.
Produced by: Acetaia Leonardi in Emilia-Romagna, Italy
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