Saba (Sapa)

La sapa, ch'altro non è se non un sciroppo d'uva, può servire in cucina a diversi usi poiché ha un gusto speciale che si addice in alcuni piatti. È poi sempre gradita ai bambini che nell'inverno, con essa e colla neve di fresco caduta, possono improvvisar dei sorbetti.
It was used, together with honey and other fruit juices reduced by cooking when cane or beet sugar was unknown or very expensive. It was used both for homemade sweets and to give more flavor to poor dishes such as polenta or to dip piadina or gnocco fritto.
It is also used as a dressing for salads and as a sauce for cream and ice creams. In summertime, it is added to water and drank.
It used to soak sabadoni, ravioli made with apples and quince pears. It is also used to keep soft the typical Christmas bread of Modena.

Marche
In Staffolo, Apiro and Cingoli, in the province of Macerata, sapa is used to create one of the most characteristic sweets of the winter period: cavallucci, croissants filled with sapa and dried fruit which can be kept for a long time. In Rosora, in the province of Ancona, in the second half of October, there is a festival dedicated to sapa.

Umbria
Sapa, here also called mosto cotto, is used for the creation of typical products. For example, in Terni it is an important ingredient of panpepato (a Christmas sweet), while in Assisi it is used as condiment for many dishes, such as roasts.

Sardinia
Saba, obtained from must, or from the fruits of prickly pear (Saba de figu morisca), or more rarely from strawberry tree, is frequently used in the preparation of typical sweets. In Barbagia, Logudoro and Anglona saba (or sapa) is obtained from must, in Oristano instead saba of prickly pear is mostly used.

Apulia
Saba, called "vincotto", can also be obtained from figs which, gathered…

Similar but obtained in a different way due to the type of fruit used is Turkish pekmez, in use since the times of Ottoman Empire. This juice (of grape, fig or other) boiled is used as a sweet syrup, combined to tahina for breakfast or as an ingredient for many recipes in pastry making.