Although it may seem similar to a balsamic vinegar, Saba is not a vinegar.

It is made by cooking grape must until it is considerably more condensed than balsamic and then bottled immediately to prevent fermentation

From ancient Roman times, Saba was thought of as the “poor man’s sweetener,” because of its availability.

Even though those days have passed, we think that you will still find Saba a treasure as a replacement for sugar or drizzled on panettone, bread, fruit, yogurt and ice cream.

Saba is especially magical served with a fine Gorgonzola cheese.

Imported from Italy.