Acetaia Cavedoni - Mosto cotto Saba Aceto Balsamico not too elaborate meats and

not too elaborate meats and light first courses

180g jar of dried tomatoes in oil

destemming and maceration of the grapes at 12-13 degrees centigrade for approximately 36 hours

People allergic to bee venom

maturation follows in wooden vats and in cement vats for 12 months

Acetaia Cavedoni - Mosto cotto Saba Aceto Balsamico not too elaborate meats andAcetaia Cavedoni Saba cooked must Saba is a specialty of ancient origin which is obtained from the slow and prolonged cooking of grape juice (in this case Lambrusco and Trebbiano) flavored with quince fruit (apples or pears), cinnamon and cloves, until obtaining of an extremely concentrated must rich in aromas, a thick and sweet (but not cloying) syrup. An artisanal product, of great quality and territoriality, it is able to stimulate the culinary