Saba was known as the ultimate condiment and sweetener and was used by the ancient Egyptians, Romans and Greeks over 5000 years ago. The Leonardi family has been making Saba for over a century in a small town just outside Modena, Italy.
These food artisans have perfected the old traditional method for processing and blending the Trebbiano (white grapes) and Lambrusco (black grapes) into a delicious palate-pleasing condiment.
You can read more about Saba here.
Saba from Leonardi
The Leonardi family takes the must (grapes that are softly pressed) and cook it over a low heat in large open kettles for more than 30 hours. The must is then slowly cooled and aged in wooden barrels made of various woods like chestnut, oak, ash, and mulberry for several years. It is this unique process of aging the cooked must in various barrels that gives Saba its deep complex flavor and aroma.
In ancient times Saba was primarily used as a seasoning for meats and vegetables, added as a sweetener to drinks, or poured over fruit as it is today. Unfortunately the ancient Greeks, Romans and Egyptians did not have ice cream or cheesecake to drizzle with Saba or they would have gone absolutely wild.
Now you can enjoy this truly unique dressing with all those fine desserts in addition to berries, mixed fruit, or as a glaze on meat, added to polenta and in many other dishes where you want to add a sweet note.
A recipe booklet is included with each bottle. Visit the Club Sauce Recipe Section for additional recipes and more ideas on how to use this and many of our other fine products in the Club Sauce Store.