Saba, a thousand-year history for a unique product
A grape syrup obtained from freshly cooked must. Saba or Sapa, as it is called in Emilia Romagna, has millennia-old origins and was born in the countryside of the region. Already in Roman times, Pliny recounts that when Emperor Augustus dined in Bologna at the home of a wealthy veteran of Antony, he was served "opera pistoria" (typical desserts of Emilia Romagna) made with cooked must: Sapa and Savor, which were already used back then in the preparation of many desserts.
Ludovico Ariosto also mentions it in Satire III written in 1518.
Ariosto notes that while the goldfinch and linnet can live in a cage, and the nightingale barely adapts, the swallow would die of rage in one day. Similarly, he prefers a turnip cooked and seasoned with vinegar and Sapa over any delicious servile food.
Saba is a story of a land, of flavors, and knowledge that are still passed down today following strict guidelines. The same is followed by the Guerzoni Company, which produces, among its products, certified organic and biodynamic Saba, Demeter-certified.
Not just simple cooked must. First of all, you have to start with the grapes: they must come exclusively from vineyards cultivated in the Emilia-Romagna region. The grapes used must have a minimum sugar content of 17.5% by weight and come from vineyards cultivated following integrated production guidelines approved by the Emilia-Romagna region.
The must obtained from pressing fresh grapes, before the cooking process over direct heat, must be stored at low temperatures, between -1 and -4°C, to prevent the sugars from starting to transform into alcohol. Then, it can be subjected to a clarification or decantation process before being transferred to a steel boiler to cook over direct heat at atmospheric pressure in open containers.
A slow cooking process at a temperature of at least 90°C is necessary, during which the must is periodically skimmed until the desired consistency is reached and until the sugars are fully caramelized.
The "Saba of Emilia-Romagna", before being bottled, must undergo a maturation period of at least 6 months in a cool and dry environment, during which the product refines its peculiar organoleptic characteristics and the solid residues still in suspension settle at the bottom of the container.
Saba, prepared during the grape harvest, was used to season beans, chickpeas, and chestnuts, to moisten Christmas and carnival sweets, ravioli, and tortelli. It was also used to soak bread or polenta. In winter, mixed with snow in a cup or glass, it became an excellent granita, while in summer, mixed with well water, it turned into a refreshing drink.
Today, Saba still retains its traditional uses and also becomes a versatile gourmet product.
Guerzoni suggests using it in cooked must rolls, in the Solata di Sant’Antonio, and also in desserts like the Saba ring cake.
A grape syrup that adds a unique and particular taste, giving consistency and lightness to dishes at the same time.
Ludovico Ariosto also mentions it in Satire III written in 1518.
Ariosto notes that while the goldfinch and linnet can live in a cage, and the nightingale barely adapts, the swallow would die of rage in one day. Similarly, he prefers a turnip cooked and seasoned with vinegar and Sapa over any delicious servile food.
Saba is a story of a land, of flavors, and knowledge that are still passed down today following strict guidelines. The same is followed by the Guerzoni Company, which produces, among its products, certified organic and biodynamic Saba, Demeter-certified.
Not just simple cooked must. First of all, you have to start with the grapes: they must come exclusively from vineyards cultivated in the Emilia-Romagna region. The grapes used must have a minimum sugar content of 17.5% by weight and come from vineyards cultivated following integrated production guidelines approved by the Emilia-Romagna region.
The must obtained from pressing fresh grapes, before the cooking process over direct heat, must be stored at low temperatures, between -1 and -4°C, to prevent the sugars from starting to transform into alcohol. Then, it can be subjected to a clarification or decantation process before being transferred to a steel boiler to cook over direct heat at atmospheric pressure in open containers.
A slow cooking process at a temperature of at least 90°C is necessary, during which the must is periodically skimmed until the desired consistency is reached and until the sugars are fully caramelized.
The "Saba of Emilia-Romagna", before being bottled, must undergo a maturation period of at least 6 months in a cool and dry environment, during which the product refines its peculiar organoleptic characteristics and the solid residues still in suspension settle at the bottom of the container.
Saba, prepared during the grape harvest, was used to season beans, chickpeas, and chestnuts, to moisten Christmas and carnival sweets, ravioli, and tortelli. It was also used to soak bread or polenta. In winter, mixed with snow in a cup or glass, it became an excellent granita, while in summer, mixed with well water, it turned into a refreshing drink.
Today, Saba still retains its traditional uses and also becomes a versatile gourmet product.
Guerzoni suggests using it in cooked must rolls, in the Solata di Sant’Antonio, and also in desserts like the Saba ring cake.
A grape syrup that adds a unique and particular taste, giving consistency and lightness to dishes at the same time.
