A name in the Etna region of Sicily for the saffron milk cap. It exudes milk when cut and is usually served fried or cold with a vinaigrette.
A name in the Etna region of Sicily for the saffron milk cap. It exudes milk when cut and is usually served fried or cold with a vinaigrette.
The must made from grape juice and pulp boiled down to less than a half of its original volume. It is used in the production of balsamic vinegar, where the must of specific grapes is used.Saba is also used in sweet and sour dishes and desserts. In Sardinia grape juice flavoured with lemon peel and prickly pear, and cooked for days.