Reduced by two-thirds in copper kettle: Delivers a thick, not-too-sweet texture for enhanced flavor
Traditional 16-hour slow reduction: Preserves authentic, rich grape must taste
Versatile use: Drizzled over cheese, ricotta, or cooked meats for gourmet results
Vegan and vegetarian friendly: Suitable for a wide range of dietary preferences
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Size: 250 ml Inventory: 6 Pronunciation: SAH-bah Origin: Emilia Romagna, Italy
##0##Saba della Romagna dates back 2000 years to the times of Emperor Augustus and the process hasn’t changed much since then. Our producer cooks down grape must in a copper kettle over a low flame for at least 16 hours, until the liquid has been reduced by