Leonardi Saba basil The Olive Oil and Vinegar

The Olive Oil and Vinegar Lover's Cookbook provides you with possibilities that are truly endless

Combining the flavor of delicate blackberries and the gentle heat of ginger

and floral with a sharp midpoint and soft

or over a simple risotto with Parmigiano Reggiano

Leonardi Saba basil The Olive Oil and VinegarDescription Acetaia Leonardi's Saba is unique. The family's Trebbiano and Lambrusco grapes are grown in the 7 hectares surrounding the family home and acetaia. After a gentle crushing, the juice and pulp is coarsely filtered and the mosto (mash),is cooked (cotto) in an open copper vat at 175 200F for a day or two, reducing it to about a third the volume. The concentrated mosto cotto is then cooled and placed in large oak casks which were previously