What? Italian Robitussin. After the crush, but before fermentation has begun, Italians simmer down the must from the trebbiano grape until it turns syrupy. They add to the syrup a small amount of high-quality balsamic vinegar, and ecco-là!saba sauce. The sauce is used on desserts and served with a special Christmas bun. It's used in sweet-and-sour dishes and is even drizzled on polenta. It's also given to small children as a homespun remedy for coughs. Chef Vincent Scotto says he learned to make saba sauce from a friend in Modena. "It's the kind of thing you make once a year, and you make five gallons that you use all year," he said. He didn't have an easy time obtaining the must this year, but finally acquired some from a Long Island winery. And while his saba sauce isn't made solely from trebbiano grapes, we've no doubt it's delicious anyway.
When? January 13, Vincent Scotto, Scopa