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High Quality Vinegars from the same producer as the Botte Piccola Aged Balsamic Vinegar...
Cavedoni Saba, 100ml
It is not only Lambrusco wine and the famous balsamic vinegar which is obtained from the grapes in the territory of Modena, but also another characteristic product of the local country cuisine, la saba. It is a very old specialty. Saba is obtained from careful cooking of the pressing of the grapes for many hours, until a concentrated must has been achieved. The result is a dense, sweet syrup. During preparation saba is enriched with the addition of quince fruit (apple or pear) and aromatized with spices such as cinnamon and cloves. The fantasy of the cultivators of a cuisine with a long past, open to new and exciting combinations cannot do other than be stimulated by a product such as Cavedoni saba, which is genuine, of great quality and fruit of love, knowledge and respect for the ancient local and familiar customs.
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Acetaia is an Italian word that does not have a direct translation in English. It means a facility that makes vinegar, so an antica acetaia is a very old vinegar producer, and Cavedoni is very old indeed. In fact, the Cavedoni family established their artisanal acetaia five generations ago in 1860 just south of Modena, Italy. One of the oldest balsamic producing facilities in the world, Cavedoni has the very oldest aging cellars in Modena where all great balsamic vinegars are produced. Palo Cavedoni continues his family’s tradition making his exquisite vinegars completely in the old method, aging the vinegar in old barrels of different types of wood, including oak, chestnut, cherry and juniper. Most importantly, Cavedoni’s balsamics are completely natural, with no adulteration from additives such as caramel or sugar. The resulting taste and sweetness is complex and natural with a perfect viscosity.
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