Saba or sapa oltresole is a typical product of the Romagna rural tradition. In particular, it is a grape syrup obtained from the freshly prepared Trebbiano must then cooked with the addition of sugar. Precisely for this reason it also takes the name of 'cooked must', 'cooked wine' or 'grape honey'. The etymological origin is similar to that of 'flavor' (flavor) and recalls its ability to enrich dishes with taste. In fact, since ancient times, when sugar was not yet known, this syrup, together with honey and fruit juices obtained through cooking, was used as a sweetener. This ingredient looks like a kind of thick, dark-colored syrup. Completely alcohol-free, it has a very sweet taste and is easy to store. The uses of this traditional product are numerous and versatile. Thanks to its high sweetening power and its unique flavor, it goes well as an ingredient.