Description
It is still something other than balsamic. It is the oldest natural sweetener in the world. The Romans already used it instead of honey. The production of Saba begins exactly like that of balsamic vinegar, without the fermentation. Which makes a totally natural condiment that brings flavor and sweetness to everything it touches. This dense and sweet syrup is left to mature in oak barrels in order to obtain more complex notes. You can sense subtly caramelized notes with very slightly bitter touches and an intensity that is linked to spicy notes that are never overpowering. The Saba is all in nuances.
In the kitchen, it can be used almost everywhere. It accompanies charcuterie 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 require it (strawberries, ice cream, pancakes and waffles, yogurts and fromage blanc, etc.)
It will also sweeten all your drinks, either tea or herbal tea. And it will bring a rare note of originality in your cocktails or refreshing drinks.
