Saba De.C.O.

Sweet, velvety and steeped in history, Saba is one of the most authentic products of Reggio Emilia’s culinary tradition.
Already known in the 19th century as ‘cooked and condensed grape must’, it owes its name to the Latin word sàpor, from which the dialect term saba is derived, meaning fruit juice.

Produced by slowly cooking grape must, Saba is characterised by its colour, which ranges from amber to deep red, its enveloping aroma and its naturally sweet flavour.
Production still follows an ancient tradition today, using grapes from the main grape varieties of the Reggio Emilia area, including Lambrusco, Trebbiano and, above all, Ancellotta, which is particularly prized for its high sugar content and low acidity.

For centuries, Saba was the sweetener par excellence for farming families, when honey and sugar were rare and precious commodities.
Even today, it features prominently in numerous traditional recipes: it enriches cakes, desserts, drinks and local specialities, preserving the authentic flavour of an ancient farming culture that continues to thrive on the tables of Reggio Emilia.

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Saba De.C.O.