Mussini Saba Cooked Grape Must Condiment
This dense, naturally sweet syrup made from slow-cooked grape must adds rich depth to desserts, cheeses, roasted meats, and fruit. Also refreshing when mixed with water and ice.
Balsamic Condiment 6.76 fl oz (200ml)
Produced by reducing Balsamic Vinegar of Modena to obtain a thick syrupy consistency.
Pairs Well With
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Soft Cheese
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Garden Salads
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Broiled Fish
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White Meat
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Roasted/Grilled Veg
Saba, or cooked grape must, is a traditional Modenese condiment and an early precursor to Balsamic Vinegar. Made by slowly cooking fresh must from local grapes over direct heat, it results in a dense, naturally sweet syrup.
Versatile in use, it is ideal for desserts such as ice cream, panna cotta, yogurt, or cheesecake. It pairs well with fresh ricotta or provides a sweet contrast to aged cheeses. As a refreshing drink, it can be added to water and ice. Saba also enhances fresh and baked fruits like fruit salads, strawberries, and figs, and is excellent for glazing roasted meats or enriching sweet-and-sour sauces and dressings.
Contains sulfites.
Mussini
Acetaia Mussini is a family-owned producer of fine balsamic vinegars and condiments, deeply rooted in the heart of Modena, Italy—a region renowned for its centuries-old vinegar-making traditions. Passed down through generations, Mussini’s devotion to the “Black Gold of Modena” blends time-honored craftsmanship with a forward-thinking spirit.
Drawing from the rich soils between the Secchia and Panaro rivers, they cultivate prized grape varieties such as Trebbiano, Lambrusco, Grasparossa, and Ancellotta. These form the foundation of their high-quality vinegars—aged in fine wood barrels and racked with care to reveal layered, nuanced flavors.
Mussini
Acetaia Mussini is a family-owned producer of fine balsamic vinegars and condiments, deeply rooted in the heart of Modena, Italy—a region renowned for its centuries-old vinegar-making traditions. Passed down through generations, Mussini’s devotion to the “Black Gold of Modena” blends time-honored craftsmanship with a forward-thinking spirit.
Drawing from the rich soils between the Secchia and Panaro rivers, they cultivate prized grape varieties such as Trebbiano, Lambrusco, Grasparossa, and Ancellotta. These form the foundation of their high-quality vinegars—aged in fine wood barrels and racked with care to reveal layered, nuanced flavors.
