##0##Saba della Romagna dates back 2000 years to the times of Emperor Augustus and the process hasn’t changed much since then. Our producer cooks down grape must in a copper kettle over a low flame for at least 16 hours, until the liquid has been reduced by two thirds. Thick and not too sweet, it is delicious drizzled over blue cheese, ricotta, ripe fruit, or cooked meats.
