The saba Oltresole is an Italian artisan product prepared according to the traditional recipe of Romagna Saba is a natural sweetener obtained from cooked trebbiano must; Saba is also used to relieve heartburn or as a dietary supplement due to the rich mineral content Pellegrino Artusi also appreciated the sweet and special flavor of the saba, so much so that he called it "grape syrup" in his famous manual "The science in cooking and the art of eating well" Saba is a grape syrup suitable for embellishing desserts, cheeses, meats and fruits.
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