SABA COOKED GRAPE MUST 500 ml

Saba or sapa Oltresole is a typical product of the Romagna peasant tradition. In particular, it is a grape syrup obtained from the freshly prepared Trebbiano must then cooked with the addition of sugar. Precisely for this reason it also takes the name of "cooked must" "cooked wine" or "grape honey". The etymological origin is similar to that of "gusto" (flavor) and recalls its ability to enrich dishes with taste. In fact, since ancient times when sugar was not yet known, this syrup together with honey and fruit juices obtained by cooking was used as a sweetener. This ingredient looks like a kind of thick and dark colored syrup. Completely non-alcoholic, it has a very sweet taste and is easy to store. The uses of this traditional product are numerous and versatile. Thanks to its high sweetening power and its unique flavor it goes well as an ingredient for the preparation of numerous sweet recipes. In the traditional cuisine of some regions it is also used to enrich savory dishes with taste. In addition to its flavor, it is also renowned for the therapeutic effects it is able to bring. Rich in mineral salts, it is an excellent tonic and a sort of food supplement. Furthermore, like grape must, it is able to relieve the sensation of heartburn. PAIRING: It can be used in various ways: to season beans, chestnuts and salads, to flavor homemade bread and polenta, to fill sweet tortelli or to garnish pies and desserts. It is excellent to accompany aged cheeses, sweet and savory creams and fresh fruit. WELLNESS AND HEALTH: Used in the past as a sweetener instead of honey and sugar, it is a traditional product that brings with it the flavors of the past. It also boasts valuable therapeutic properties particularly appreciated especially in the past. In fact, consumed by the spoon it has the ability to relieve heartburn while if it is dissolved in a little warm milk it is an excellent adjuvant for the treatment of sore throat and flu symptoms. Finally, mixed with hot water and peppermint and spread directly on the skin of the face, it gives brightness, freshness and hydration. CURIOSITY: La Saba is a typical dressing of the Romagna peasant tradition: it is a grape syrup obtained from the freshly prepared must of white and red grapes, it is also called "" cooked must "" cooked wine "or" grape honey " . The must is poured into a copper cauldron along with half a dozen walnuts in their shells that help keep them from sticking to the bottom of the bowl. In classical Greece, wine and musts were cooked and were never drunk in their pure state but were stored in terracotta amphorae and waterproofed with resin. Saba is mentioned by Pliny when examining the therapeutic properties of wines and by Columella in "De re rustica" it was used as a sweetener in place of honey. Saba was also prepared with other fruits such as figs or quinces or used to make sauces such as mustard from the Latin "mustum" by adding mustard. In the past it was used instead of oil on beans or was added to glasses of snow for the little ones as a delicious grenadine. The consecration to a typically Romagna product is due to Pellegrino Artusi who in "The science of cooking and the art of eating well" in the second half of the 1800s places it in a chapter dedicated to syrups, enhancing their smells and flavors. For the Saba of Emilia Romagna called Sapa in Cesena and Rimini, the Protected Geographical Indication mark was applied for.