Cooked grape must, popularly referred to in Italy as “saba”, is produced using a virtually forgotten process which involves cooking the must outdoors over an open fire for at least three days. Thanks to its very sweet, appetizing flavor, it is very versatile. Ideal as a sweetener in sweets, ice cream and above all yogurt and frozen desserts. It goes equally well as a condiment with cooked vegetables, cheese, and boiled meat.
Organic grape must
Acetaia Guerzoni is a generations old family owned farm with deep roots in Modena. The company’s mission is to produce products true to tradition, with respect for the land as well as utilizing modern techniques as needed. All farming was converted to organic and biodynamic in the 1970’s, a progressive change not seen anywhere else in the industry at that time. Acetaia Guerzoni was also the first company in Italy to receive a special certification in the 1980’s for balsamic vinegar production. Today, operations are managed by three grandchildren who continue producing outstanding organic balsamic vinegars for which their grandfathers would be extremely proud.Read more