Gourmet Recipe Portal

Have fun experimenting with our ingredients in your kitchen! Here are some recipes to help you along your journey.
 
SABA
Grape Mosto Reduction
 
DID YOU KNOW?
  Saba is obtained from the must of native Sardinian grape varietals each impart their own unique characteristics giving saba the taste of the island.
  The taste of this Sardinian sauce is reminiscent of a port wine reduction with notes of plum and molasses.
  Reduced to a fifth of its original volume, saba is very concentrated so not much is needed to impart a great deal of flavor.
  The addition of sugar in the reduction process is what make saba unique from other reductions such as vino cotto and imparts a distinctive sweetness to the sauce.
 
CHEF TIPS:
  Because of the high sugar content, saba caramelizes quickly and imparts a rich color and flavor when basted on meat, seafood or even fruit. Note that cooking over a direct flame should be avoided as the sugars may burn - if used in grilling, baste after cooking.
  A great base for a vinaigrette or drizzled on a tray of cheeses.
  Add a few drops of saba to sparkling wine for a fantastic aperitif.
 
RECIPES:
  Prosciutto and buffalo mozzarella
  Filet of Scottish salmon
  Turkey Glazed with Saba

Abbamele
Bottarga (grated)
Bottarga (whole)
Cold Pressed Olive Oil
Fregula Sarda
Fruttato Olive Oil
Malloreddus Sardi
Miele Amaro
Mosto D'Uva
Organic Olive Oil
Pane Carasau
Riso Sardo Carnaroli
Riso Sardo Roma
Saba
Tradizionale Olive Oil