Saba Vinegar Syrup

Made from fresh, Italian organic grape must, saba is slowly cooked down into a dense, velvety syrup with a naturally sweet flavor. Unlike balsamic or other vinegars, saba contains no acidity—just rich, concentrated grape sweetness. Used since Roman times as a sweetener, it’s still prized today for its warm, fruity depth and molasses-like texture. Use it atop panna cotta, pancakes, ice cream, risotto, cheeses, or even in cocktails.

Acetaia San Giacomo, located near the city of Parma in Italy’s Emilia-Romagna region, has spent more than 30 years refining traditional vinegar-making methods. Whether experimenting with bold barrel-aging or maintaining classic techniques, San Giacomo produces artisanal vinegars with unmatched depth and integrity.