Saba (AKA Vincotto) as described by us at Olive Oil Jones:  a syrup-like vinegar produced from the unfermented residue referred to as ‘must' (mosto in Italian), the leavings of winemaking from the trebbiano grape (there are six varieties in Emilia Romagna and neighboring regions). Saba is a mildly sweet, deeply flavorful, dense and dark pseudo vinegar aged over two years, having gone through a natural fermentation process moving quickly past that of a wine, which concentrates the consistency and flavor of this 'vinegar' as it matures and becomes a sort of nascent balsamic 'vinegar’. In Italy Saba is often labeled 'mosto cotto' (cooked winemaking residue). It was never wine. Nor is it an acidic vinegar. Saba was originally, for centuries (since the 11th or 10th?), used by ordinary Italians as a sweetener for many recipes. Honey and sugar were virtually unobtainable and prohibitively expensive. Saba then evolved as an enhancement to meats, poultry, fish, seafood and vegetables as well as desserts and baked things, and was then and is now added to sauces, soups and stews. Saba should be used as you would a sweet, dense aged balsamic vinegar - spooned into savory dishes, drizzled on fresh cheeses and cut fruit, poured over gelato or used as a coulis. Use a little to finish braising brussels sprouts or warm some pineapple or other fruit in a pan with saba and spoon it over ice cream (oh boy). It is a spectacular pan de-glazer (scallops, pork chops...).