Saba is obtained from the must of local grapes after a long cooking process.

It is sweet , thus contrasting it with Balsamic or with condiments in general characterized by a sweet and sour flavor. It has been used since Roman times as the only known sweetener together with honey.
It is syrupy, with a good density.
Excellent with panna cotta, spoon desserts, ice cream, pancakes, fritters, ricotta, pumpkin risotto, aged and spicy cheeses, on fried polenta or as a secret ingredient in summer cocktails. Also excellent for a primordial granita.