SABA CONDIMENT WITH COOKED GRAPE MUST

Saba is a typical condiment from Modena. It is a syrup made from grapes obtained from freshly pressed must and cooked slowly. Historically, when sugar was not yet known, it was used as a sweetener along with honey. Farmers used this product both in sweet dishes and to flavour simple dishes like polenta.

It has a syrupy appearance and a bright brown colour. The aroma is pleasant and slightly toasted, and the taste is sweet and fruity. The ideal companion for seafood, foie gras, cured cheeses, caviar, cooked or grilled vegetables, and roasted meats, it can also be used in desserts and ice cream.

Ingredients: cooked grape must (100%).

Average density: 1.34

Origin: Modena, Emilia Romagna region

These are the three fundamental secrets that, from generation to generation, are passed down at Casa Mussini to guarantee a unique and inimitable balsamic vinegar, as well as other sophisticated condiments: high-quality musts sourced only from selected vineyards (Trebbiano, Lambrusco Grasparossa and Ancellotta); the right soil for cultivating vines with a strong character; and the care in the preparation and ageing of each product.

Casa Mussini

As is often the case in Modena, Casa Mussini also has a history rooted in the past. The originality of Mussini lies in the story of its founders: two maternal cousins who, having grown up in the Modenese countryside and shared a professional path in the world of ceramics, at some point felt a strong desire for independence and the desire to reclaim a land and a culture that have so much to offer in terms of quality of life. Thus began a commercial activity named after the Mussini mothers, who since 1909 had been dedicated to the production of Balsamic Vinegar of Modena in the family's vinegar factory in Magreta.

Over time, Mussini has acquired knowledge, experience, and skills, capable of following in the footsteps of tradition while applying the most modern technology and contemporary tools, coupled with a deep understanding of current food trends for a product that is constantly improving.

Today, Mussini's strength lies in the original fusion of its apparent contradictions: respect for tradition and a taste for experimentation; attachment to the past and a vision for the future; appreciation of local culture and openness to international palates. A dual soul that is also reflected in the current owners: Giorgio, who interprets external stimuli into original recipes, and Gabriele, who takes care of the design to offer products capable of differentiating themselves at the point of sale through their style and personality.