We are celebrating our 25th anniversary by giving a 25% off discount on our favorite items throughout the month of October!
Like so many gourmet Italian foods and condiments, Saba began as an invention that grew out of necessity among peasant families. Italians have used Saba as a welcome vegetable seasoning for a long time. Our faithful recipe is produced from green apples simmered for two days, a perfect process that brings out the full flavor and aroma. Combined with oil and wine vinegar, Saba is similar to an aged balsamico and adds an incredible zing to ice cream and cookies, fresh cheeses and ricotta. An Old Country tradition made convenient!
We hand-select our products directly from Italy's regions known for their native flavors and distinctive products.
100% NATURAL. NO CARAMEL COLORING ADDED. GMO FREE. 100% AUTHENTIC ITALIAN.
When we went to Italy in search of a top balsamic producer, we were looking for a family-run enterprise with almost religious devotion to the eventual product and a true sense of history and place. In that way, we would be assured that the traditional balsamico we bring to you is worthy of its designation. In the Pelloni family of Modena, we reached that goal. They began with the Al Castello restaurant at Castelvetro, Modena, located at the medieval Piazza della Dama. Fueled by a great love of cooking and culture, the Pellonis set about preserving the genuine cooking of the local region, now virtually extinct. Over the years, constant requests from diners for their bottled delicacies led to the establishment of La Vecchia Dispensa, a name drawn from the peasant lifestyle of antiquity. Strictly made in the traditional way, this balsamico begins with the pressed must of Trebbiano grapes, then is aged in barrels of costly woods (oak, mulberry, chestnut, cherry and juniper). Over the years, each imparts its own distinct character, gradually giving the vinegar its unique fragrance and flavor. Of course, as it continues to age, this labor of love darkens and thickens. The flavor of a seasoned 40 year old is complex and mellow compared to the relatively fruity boldness of a 10-year-old (Sounds like my life story!) The explosion of flavor and warmth in a 100-year-old is almost beyond description. Experience over the centuries has shown that balsamic vinegar should always be the last ingredient added to any dish, except when used to dress salads, says proprietor Roberta Pelloni. At over 20 years of age, it becomes denser, its fragrance and flavor are enriched and it can be appreciated to the fullest on flakes of Parmesan cheese, fresh strawberries or ice cream. Italians will simply sip it at the end of meal, both as a digestive and a pure delight.