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I love my saba, I'm on my second bottle! Use it just like you would a balsamic vinegar. Salad dressing, drizzle over stawberries, gilled peachs, cantalope, or icecream. De-glaze a pan for a sauce. Our favorite use is making a dipping oil for our bread. A little good olive oil, a splash of saba, a few herbs, and sometimes a little grated chesse. Grill the bread if you can, and rub with some garlic.