Acetaia Leonardi Saba—the sweet, syrupy reduction of Trebbiano and Lambrusco grape must—is a unique and versatile ingredient.
Saba has a fruity character, raisin-like sweetness, and hint of acidity that complements both sweet and savory dishes. Its uses in the kitchen are endless. Glaze meats and vegetables with Saba while roasting. Add a teaspoon to salad vinaigrettes. Drizzle over fresh cheese or desserts like gelato and panna cotta. Top Prosecco with Saba or use in mixing cocktails.