Saba Mosto Cotto

Acetaia Malpighi — Saba Mosto Cotto

Saba — also called Mosto Cotto — is cooked grape must without vinegar fermentation. Thus, it is not a true Aceto in the strict sense, but a sweet, thick syrup with a delicate acidity, which has been served in Modena for centuries with cheese, desserts, and grilled meat.

Taste and Character

Aroma: cooked grapes, dates, a warm sweetness. Acidity: subtle, a balancing note. Consistency: thick, syrupy.

What to use Saba for

On aged hard cheese, grilled meat, game dishes, dark bread with cheese, vanilla ice cream, yogurt with berries. Also as a sweet and sour component in reductions and sauces where an additional sweet note without vinegar acidity is desired.

From the House of Malpighi

Acetaia Malpighi has existed in Modena since 1850. Saba is the most original form of the Aceto tradition — centuries ago, the cooked must was initially used as a sweetener without vinegar fermentation, before the Acetaie developed the long aging process in wooden barrels.

Key Data

Class: Mosto Cotto / Saba (cooked grape must, not vinegar)
Manufacturer: Acetaia Malpighi, Modena, Italy

You can find more Aceti and related specialties under Vinegar — and the entire Malpighi range under Acetaia Malpighi.