Saba

It is the sweet must obtained from local grapes, then cooked and reduced on the ring up to 30%. The Saba, or as it is called in certain parts of Italy, Sapa, it was the sugar used 2 thousands of years ago, it was the ' honey of grapes', an energetic seasoning for food. Nowadays it is used to enrich sweets, ice-creams , fresh cheeses. To our grandparents it was the sweet component that they would add to the filling of their pumpkin tortelli, or it was an ingredient for sweets or jams. To us...Well, we do still remember when we were children and used to eat it with snow.