The elegance of its color, between pale yellow and almost brown, indicates the natural browning due to the absence of preservatives and dyes.
A grape syrup obtained with the freshly cooked “mosto”. The Saba or Sapa as they call in Emilia Romagna has ancient origins related to the countryside of this Italian region. Since the Roman Empire, Plinio said that when the emperor Augustus had lunch in Bologna at a wealthy veteran Antonio, where they served some sweets made with cooked mosto: Sapa or Saba.
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