Saba is a sweet caramel-colored condiment. Its density and sour flavor of cooked must with a pleasant bitter aftertaste make it special when paired with polenta with goat ricotta (dried, salted and smoked), as Marche tradition teaches. Saba is also called "cooked must." The must is submerged in a copper pot and boiled slowly for 24-36 hours. The saba is ready when it has been reduced to one-third of its initial amount. It keeps very well precisely because of its sugar content.

Entirely handmade products. Restoration and care for ancient local varieties and wild plants. Traditional cooking methods such as open-pot boiling. The common thread remains tradition: seen, studied and reintroduced to the general public while respecting the same manual production techniques and the organic nature of the products. An organic cultivation that guarantees the purity of raw materials. No chemical thickeners, preservatives or coloring agents are used. Freshness is preserved through meticulous natural preservation techniques and full respect for seasonal cycles. This is what sets us apart. Thanks to this passion for nature, we are able to bring out the best in the aroma, flavor and color of fresh fruit. The company was founded in 1996 thanks to Silvano Buccolini and his wife, Giuliana Papa, a great enthusiast and custodian of homemade recipes, hence the acronym SiGi. From this union came the first products such as Saba, Sun dried Sour Cherry, White Fig jam or Mulberry jam, all recipes brought back to life by the company. Today we plan to dedicate our experience and passion to those who want to rediscover the flavors, aromas and colors of the ancient tradition. Delicious with aged and flavorful cheeses, saba goes very well with strawberries and as a sauce for ice cream and cream sundaes. In summer, added to water, it becomes an excellent thirst-quenching drink, in fact, in ancient times,it was used together with snow to create a slush. Saba is also called "cooked must." The must is submerged in a copper pot and boiled slowly for 24-36 hours. The saba is ready when it has been reduced to one-third of its initial amount. It keeps very well precisely because of its sugar content. Saba is a sweet caramel-colored condiment. Its density and sour flavor of cooked must with a pleasant bitter aftertaste make it special when paired with polenta with goat ricotta (dried, salted and smoked), as Marche tradition teaches.