What is saba?
Made from unfermented grape must that's simmered down until thick and concentrated, about 30 hours, saba (also called sapa, or defrutum by the ancient Romans) is one of Italy's oldest sweeteners, dating back to a time before refined sugar, circa over 2000 years ago. It has deep roots in regions like Emilia-Romagna and Sardinia, where it was once a kitchen essential.
"I love using saba at the restaurants in a really simple way," he says. "It's especially delicious over a fresh cheese like burrata or some warm ricotta with plenty of olive oil."
Drizzle it over warm ricotta on toast with olive oil. Spoon it onto yogurt, granola, or ice cream. Use it in place of honey on fruit. Add a touch to roasted vegetables, especially anything bitter, like radicchio or escarole.
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