ABOUT SABA MOSTO COTTO
Saba, also known as mosto cotto or vin cotto, can be translated in English as "cooked grape must." This culinary gem has a rich history, initially used by the Romans as a natural sweetener, it has since become a stable ingredient in Italian kitchens.
Through a process involving double cooking of grape must, a lusciously sweet and syrupy reduction is produced, boasting a complex and fruity fragrance. While traditionally featured in desserts, Saba is an authentic Italian delicacy that offers versatility in the kitchen. Consider experimenting by pairing it alongside cheese or drizzling it over ice cream.
Since 1895, the Poli & Iotti families have cultivated D.O.C grapes across four generations to craft exceptional wines and balsamic products. Their extensive generational expertise is now showcased at Acetaia Castelli, located in Rio Saliceto, where the arid summers and cold winters provide the ideal conditions for crafting balsamic vinegar.