Balsamic vinegar has become a staple in everyone's pantry over the past 10 years. It is used in everything from salad dressings to sauces. Now here comes sapa, or saba or vin cotto, as it is more commonly called. It's been around since ancient Rome and was used as a favorite condiment for sweetness at that time.
It is a condiment made from boiled grape must (young wine containing the skin), the unfermented juice from pressed grapes. You can't call it a vinegar, because it isn't made by fermenting grapes into wine. Each region makes its product from its own blend of local grapes. The must is reduced for 24 hours, then aged in wooden barrels for up to a year. What emerges is a thick, sweet cooking syrup for savory and sweet foods. It's a natural, fruity, slightly sweet cooked grape syrup, with hints of plum, raisin and other dark fruits. It is NOT vinegar and it contains no alcohol. So what do you do with it?
Breakfast...Flavor plain yogurt (greek yogurt)
Lunch and Dinner....Drizzle over meat, poultry, seafood and vegetable dishes, especially grilled veggies.
Use as a marinade or a salad dressing
Drizzle over polenta or grains
Drizzle on fresh or grilled fruits
Top ice cream, sorbet, plain cakes like pound cake or angel food cake
You can buy this product in specialty grocery stores. Some makers of sba are Leonardi, Terra Sonoma and San Giacomo. Check them out on line and you will find more on this product and other ways to use it. I think you're going to like this.
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