Cooked grape must Saba, Appennino

Saba is a lightly roasted, dense brown syrup, with a sweet taste and a pleasant smell. It is obtained from grape must, which obtains its density by slowly cooking over low heat. Saba is traditionally used in Emilian cuisine to season polenta, as a sweet contrast to mature cheese or to refine ricotta. At Amerigo you can often find Saba as a dessert on vanilla or milk ice cream, with cooked fruit and chestnuts.