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Saba Acetaia San Giacomo - 250ml

$19.95
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Description

aWe recently discovered this wonderful producer of Balsamico at a recent Salon del Gusto in Turin Italy. In addition to their Aceto Balsamico Tradizionale di Reggio Emilia they produce a number of other amazing balsamic products including this saba.

Saba is made from the same cooked grape must (Lambrusco and Trebbiano grapes) used for producing balsamico but it is simply reduced by 1/3 over an open fire which caramelizes the sugars and concentrates the flavors. Unlike Balsamico, saba is not fermented or aged and as such it is important to get it as fresh as possible. We keep it for no more than 1 year from the date of production. We receive new batches each year in November or December depending upon the production schedule.

This traditional specialty is used in many ways, limited only by your culinary imagination: As a drink when diluted with sparkling water, over shaved ice (granita), over ice cream, to sweeten breads and cookies, as a condiment on beans or polenta, or added to ricotta or yogurt. Add it to your tomato sauce to create an exceptional sauce. When fresh fruits are in season, serve sliced with a little Saba drizzled on top or of course, try a drizzle of it atop a crumbling of Parmigiano Reggiano or Bra Duro.

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Region Emilia-Romagna
Country of Origin Italy
Producer Acetaia San Giacomo
Vinegar Type Balsamic Vinegar, Red Wine Vinegar
About The Producer Arrow down

Acetaia San Giacomo

We discovered this wonderful producer of balsamico at the Salone del Gusto in Turin Italy. Andrea Bezzecchi produces his vinegars in Reggio Emilia which is just Northwest of the more well known town of Modena. Andrea set a new standard for balsamic vinegar by using exclusively cooked grape must as the base of each vinegar. By comparison, Aceto Balsamico di Modena allows use of up to 40% wine vinegar which is a substantially less expensive ingredient.

While this is the standard for the highest level Balsamico Tradizionale di Reggio Emilia, it is not typically found in younger vinegars.

The result is a range of vinegars with a balance of fresh fruit character and deeply aged vinegar flavors.

Andrea chooses the best Italian grapes from his region and gives each batch undivided attention as the must is cooked, fermented, acetified and aged.

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