Saba, or sapa, is a typical condiment used in Emilia, Romagna, Marche, Umbria, Abruzzo, Apulia and Sardinia.
It is a concentrated syrup of grapes which is obtained from the fresh must of white or red grapes; variants include "mosto cotto", "vino cotto" or "miele d'uva". The must is poured in a copper pot together with some whole walnuts 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.
It is very sweet and keeps well due to the sugar content.