Posted by Gwen K. Gulliksen on January 26, 2015
SABA with its ancient Greco-Roman roots is known as “the first balsamic”. It is actually unfermenteted carmelized Trebbiano and Lambrusco grape juice and is becoming rediscovered with chefs everywhere for its sweet deliciousness. Use as a finishing drizzle on grilled meats, fish & fruit, all kinds of vegetables & salads and dairy products inlcuding cheese, yogurt and ice cream. Don’t miss out on this amazing “ancient” flavor, try our Acetia Reale 4 Year Old Saba in the suggested menu items below and enjoy!
SABA MENU SUGGESTIONS:
Caviar Star has always been dedicated to seeking out only the best for our clients. Our aged balsamic vinegars are no exception. I recently had the honor of touring Acetaia Leonardi, the producers of our balsamic vinegar from Modena. This ancient condiment provides a rich brown, velvety, and versatile balance of sweet and sour and we are proud to offer it [...]
Forget everything you think you know about Parmesan cheese. Gusto Emilia makes the most amazing Parmesan I have ever had the pleasure of tasting and now, we are excited to be able to offer to you.The cows that are used to make this unique cheese graze in the mountains and meadows with many varieties of fodder and flowers that give [...]
Caviar Star is always humbled when we receive positive feedback from our customers, chefs, and distributors alike. We pride ourselves on providing only the highest quality of caviar and exceeding our customers expectations. Recently we came across a blog that mentioned us in a positive light as well as providing some great information on local and sustainable options available even closer than you [...]
Caviar Star attended the 2013 Charleston Wine and Food Festival this past weekend and, let me just say, a good time was had by all! The festival is a non-profit organization held to celebrate Charleston’s “culinary excellence and renowned culture, which benefits scholarship programs for the culinary and hospitality workplace.” For the true southern foodie, [...]