Product AC01-C “SABA” contains:
- 250 ml SABA – Sciroppo d’uva
||Cost of the Goods
Prices VAT/taxes included.
The food is shipped in order to reduce costs and to dispatch the goods in the best possible condition.
Normally for multi-week duration windows, orders collected from Monday to Sunday are shipped the following Tuesday, so that fresh foods are packed shortly before shipment.
Couriers usually deliver in 48/72 hours.
SABA – Grape syrup
Saba is an ancient condiment obtained from a must of grapes that are produced in the suggestive hills of Reggio Emilia.
This must is cooked directly over low heat up to an evaporation of about a third of the initial volume.
It contains no preservatives, thickening agents, caramel and added sulphites.
It is a typical grapes syrup of the traditional rural households, its sweet and characteristic taste makes this condiment ideal for cooking.
We recommend it for flavoring cakes and biscuits, tasting it on yogurt or ice cream and “panna cotta” (typical Italian dessert).
Saba also harmonizes with medium-mature cheeses or with a glass of fresh water as a refreshing drink.
In the past, during winter snowfall, people was used to pour this syrup in a glass of snow thus making a tasty “granite” (mix of water and ice).
Food Condiment – SABA
Designation: Saba – Sciroppo d’uva
Net quantity: 250 ml
Ingredients: baked must from Trebbiano grapes (hills of Reggio Emilia Area). It does not contain preservatives, thickeners, caramel and added sulphites.
Special conditions of storage and / or use: it is a very dense, rich in sugar, better keep it in an environment not too cold to avoid the formation of crystals inside the bottle.
Produced and packaged by: Acetaia Ferretti-Corradini, Via Pietro Fornaciari Chittoni 42122 Bagno, Reggio Emilia.
Country of origin / place of origin: Italy
Production lot: see on the label
Shelf life: see on the label
Density at 20 °C: 1,36
Vinegar Factory Ferretti Corradini
Back in 1918, in keeping with a long-established family tradition, Luigi Ferretti’s father gave him a small barrel of balsamic vinegar dated 1890. After twenty years in Argentina, Luigi returns to Reggio Emilia and in the attic of a typical residence of the emilian town makes the family Vinegar. Luigi’s first-born son Libero followed his father’s footsteps, acquiring expert knowledge over the years and becoming an excellent wine-taster.
After his father Luigi died, Libero developed the father’s business producing the vinegar. In just a few years, he has became a key figure for everyone in the area: now he is a promoter of the birth of the Consortium for the Protection of Traditional Balsamic Vinegar from Reggio Emilia and one of the top official tasters of the “Confraternita dell’Aceto Balsamico Tradizionale”.
Libero’s invaluable legacy was taken up by his daughter Lucia, who, in the hamlet of Bagno together with her husband Giuseppe, continues with commitment the family tradition.
Now Valeria, daughter of Lucia and Giuseppe, with her husband Valerio lead the family Vinegar, combining tradition and innovation with a modern company that still remains close to its roots.