Saba Balsamic Dressing—from renowned balsamic producer Acetaia Leonardi of Modena, Italy—starts with Trebbiano and Lambrusco grapes that are cooked for 36 hours in open copper vats, reducing the grape must to a sweet concentrate.
The concentrate is transferred to wooden casks and aged for four years. The result? A luscious, pourable condiment with rich notes of sun-ripened grapes, deep caramel-like flavor and a sparkle of acidity in the finish.
Saba's nuanced flavor and subtle tang elevates both sweet and savory dishes:
1. Pair with Italian cheeses like Parmigiano-Reggiano, Taleggo and Gorgonzola Dolcelatte.
2. Add a spoonful to glasses of Prosecco for an elegant aperitivo.
3. Drizzle over seared duck breast, grilled quail or pan-roasted pork chops.
4. Add a couple spoonfuls to hearty stews, soups or braises right at the end of cooking to add extra richness, depth and umami.
5. Drizzle over roasted chicories like treviso, radicchio or endive and finish with crumbled blue cheese and toasted walnuts.
6. Toss with mixed berries and spoon over vanilla gelato for an easy yet showstopping dessert.