San Giacomo Saba

San Giacomo makes the Saba from the same cooked grape must that is used for making balsamic vinegar, but the Saba is not fermented or aged. It is reduced by 1/3 over an open fire during which the sugars caramelize and the flavor becomes more concentrated and you'll get a more syrupy consistency, which is called a miele d'uva or grape honey in Italian.

San Giacomo uses local grapes, Lambrusco and Trebbiano grape to create the product. The cooking process results in a sweet product; balsamic vinegars are often sweet and acidic.

Use Saba instead of balsamic in cooking, or pour it over ice cream, serve it as a cheese accompaniment.