Did you know that Saba Balsamic Dressing is not technically balsamico at all? This versatile condiment—made by renowned balsamic producers Acetaia Leonardi or Modena, Italy—starts with Trebbiano and Lambrusco grapes that are cooked for 36 hours in open copper vats until it reduces by two-thirds, concentrating the grape must to a sweet syrup.
The cooked grape must 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 (because it's not fermented, the acidity level is less than that of balsamic vinegar).
How to use
Saba Balsamic Dressing's nuanced flavor and subtle tangelevates any food is touches, both sweet and savory. Toss with fresh berries and spoon over vanilla gelato for a quick yet elegant dessert. Or its concentrated fruit flavor pairs beautifully with wild game and meats—drizzle over slices of seared duck breast, grilled quail or pan-roasted pork chops.
Acetaia Leonardi's Saba Balsamic Dressing is the ideal mate for cheeses of all kinds, from aged cheeses like Parmigiano-Reggiano to semi-soft cheeses and blues like Taleggio and Gorgonzola Dolcelatte.
About the producer
There are over 300 producers of balsamic vinegar in Modena, but the Leonardi family is truly special. They have been making balsamic vinegar since 1871 and are still one of the few producers to own the land where the grapes grow. Four generations in, the Leonardi family is still making this prized elixir using traditional methods, such as cooking the Lambrusco and Trebbiano grape must in a copper cauldron and aging the vinegar in specific kinds of wooden barrels. The result is a perfectly balanced vinegar worthy of the name balsamico.