Saba is made from the juice of Trebbiano grapes cooked to a syrup and then fermented to have a bright hit of acidity with a sweet, caramelised grape flavour. Saba is, in fact, the first step in the process of making balsamic vinegar. It's excellent in marinades for grilled pork tenderloin or chicken. Use it to dress a peach and arugula salad with burrata, or spoon it over creamy vanilla ice cream.