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Saba Sweet Aged Balsamic, 8 Ounces.

Saba Sweet Aged Balsamic, 8 Ounces.

Item Id: 6081
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8.45 oz, 250 ml< div>

< div>Acetaia Leonardi’s balsamic v inegar has been produced near Modena since 1871. This traditional product holds a special place in the Italian pantry.

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Here is a recipe we used for our Holiday Market Event at our store. Yummy!< div>

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Saba Glazed Pecans
3 tablespoons Saba< span>< div>
1 tablespoon maple syrup< div>
1 teaspoon cinnamon < div>
1 teaspoon salt< div>
3 4 cup light brown sugar< div>
1 4 cup olive oil< div>
1 tablespoon water< div>
4 cups raw pecans ( from two 8- oz bags) < div>

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Preheat oven to 350 degrees < div>
Comb ine Saba< span>, maple syrup, cinnamon, salt, brown sugar, olive oil and water. Whisk well< div>
Add pecans to Saba< span> glaze and make sure to mix well to coat the pecans.< div>
L ine a cookie sheet with t infoil and coat with olive oil. < div>
Spread pecans on the cookie sheet in a single layer.< div>
Roast the pecans for around 20 minutes, tossing 2-3 times durning baking.< div>
Remove the pecans from the oven and stir during the cooling process to prevent clumping. < div>

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About Saba< div>The SABA process is simple. The grapes are harvested and then cooked down to a inmust in (thick almost syrupy liquid) in copper cauldrons. It is then barreled, and here in lies the real secrets of the closely guarded family recipes. It is the type of wood, the aging and transferring of v inegar from barrel to barrel that makes the difference between balsamic v inegars. Only certa in woods like oak, cherry, chestnut, mulberry, acacia, juniper, and ash are used for the barrels. in the beg inning there is a mother sauce from which all aged balsamic v inegar beg in. A barrel is never completely emptied. There is always a percentage that is left in the orig inal barrel as new balsamicis added to cont inue the aging process for the newly added younger balsamic v inegar. Each barrel has a hole to allow for evaporation and for air so that time, change in weather, heat, and cold of the season can work its miracle in the aging and acetification process (the mellowing of the sharp acidic taste). On average the balsamic stays in each barrel for at least a year although that may be part of each families secret recipe. Some balsamic v inegar may rema in in some barrels a little longer in the later years to produce heavier notes of certa in wooden barrels.< div>
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