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which, gathered withered directly from the tree and mixed to ripe ones, are blanched until the liquid is amber. The whole is put in large cloths with a medium texture and pressed in order to obtain the liquid which is further thickened over a slow fire. Saba is also widely used in traditional
Apulian
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La sapa, ch'altro non è se non un sciroppo d'uva, può servire in cucina a diversi usi poiché ha un gusto speciale che si addice in alcuni piatti. È poi sempre gradita ai bambini che nell'inverno, con essa e colla neve di fresco caduta, possono improvvisar dei
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which, by turning during the slow boiling, help the must not to stick to the bottom of the pot. The saba is ready when it is reduced to one third of its initial quantity.
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was unknown or very expensive. It was used both for homemade sweets and to give more flavor to poor dishes such as
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saba (or sapa) is obtained from must, in
Oristano instead saba of prickly pear is mostly used.
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Cappadocia si produce il pekmez, una sorta di marmellata fatta coi residui della pigiatura
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Similar but obtained in a different way due to the type of fruit used is
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Sapa di fico d'india (saba 'e figu morisca) - prodottitipici.com
269:, is used for the creation of typical products. For example, in
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299:, is frequently used in the preparation of typical sweets. In
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Saba, obtained from must, or from the fruits of prickly pear (
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475:. Piero Camporesi (introduzione e note). Torino: Einaudi.
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it is used as condiment for many dishes, such as roasts.
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and other fruit juices reduced by cooking when cane or
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for breakfast or as an ingredient for many recipes in
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194:. In summertime, it is added to water and drank.
126:The terms "saba" and "sapa" are derived from the
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472:La scienza in cucina e l'arte di mangiar bene
403:La scienza in cucina e l'arte di mangiar bene
151:La scienza in cucina e l'arte di mangiar bene
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95:of white or red grapes; variants include "
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118:and keeps well due to the sugar content.
447:"Turchia: Cibo, alimentazione e ricette"
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338:, and as an ingredient for mixing
182:It is also used as a dressing for
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273:it is an important ingredient of
91:which is obtained from the fresh
330:confectionery, both for dipping
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277:(a Christmas sweet), while in
87:It is a concentrated syrup of
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422:Storie di terre e di rezdore
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523:Cuisine of Emilia-Romagna
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295:), or more rarely from
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16:Condiment used in Italy
424:. Provincia di Modena.
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251:, in the province of
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293:Saba de figu morisca
528:Cuisine of Sardinia
418:"Il pane di Natale"
416:Maria Pia Gavioli.
405:. pp. 645–646.
401:Pellegrino Artusi.
186:and as a sauce for
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518:Cuisine of Marche
467:Pellegrino Artusi
146:Pellegrino Artusi
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508:Grape dishes
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130:word sàpor.
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336:calzoncelli
267:mosto cotto
134:Kitchen use
114:It is very
105:miele d'uva
97:mosto cotto
533:Condiments
502:Categories
389:References
332:cartellate
245:cavallucci
205:made with
192:ice creams
171:or to dip
165:beet sugar
101:vino cotto
491:898641064
340:sasanelli
275:panpepato
140:sorbetti.
122:Etymology
54:condiment
469:(1974).
383:Vincotto
377:See also
373:making.
323:vincotto
305:Logudoro
301:Barbagia
286:Sardinia
241:Macerata
229:Staffolo
199:sabadoni
143:—
82:Sardinia
56:used in
356:Turkish
309:Anglona
237:Cingoli
203:ravioli
173:piadina
169:polenta
109:walnuts
74:Abruzzo
62:Romagna
489:
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371:pastry
367:tahina
359:pekmez
316:Apulia
279:Assisi
260:Umbria
253:Ancona
249:Rosora
222:Marche
215:Modena
207:apples
184:salads
154:, 1895
103:" or "
89:grapes
78:Apulia
70:Umbria
66:Marche
58:Emilia
513:Syrup
271:Terni
233:Apiro
188:cream
161:honey
128:Latin
116:sweet
48:, or
487:OCLC
477:ISBN
342:and
334:and
327:figs
307:and
235:and
209:and
190:and
99:", "
93:must
80:and
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46:Saba
227:In
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