It’s something else than balsamics. It is the oldest natural sweetener in the world. The Romans already used it instead of honey. The production of Saba starts exactly like that of balsamic vinegar, fermentation less. This makes it a totally natural condiment that brings flavour and sweetness to everything it touches. This dense and sweet syrup is set to mature in oak barrels to give it more complex notes: subtly caramelized with very slightly bitter notes and an intensity that is linked to spicy notes that do not impose themselves. The Saba is all shades.
In the kitchen, it can be used almost anywhere. It accompanies deli meats and cheeses; it makes wonderful marinades for meats and vegetables. It can even be used for sweet and sour dishes. As it is a natural sweetener, all desserts will demand it (strawberries, ice creams, pancakes and waffles, yoghurt and white cheese….)
It will also soften all your drinks, whether it’s tea or herbal tea. And in your cocktails or refreshing drinks, it will bring a rare note of originality.