Savòr is a typical Modenese dessert with very ancient origins.
Savòr is a typical Modenese dessert with very ancient origins. Its name derives from Saba (cooked grape must) which is considered both the base of Savòr and a sweetener to put on other foods. To make Savor, many types of fruit have to be boiled for a long time in cooked must, including pumpkin, citrus peel and nuts.
How to Use:
Savòr is sweet, honeyed and intense; it is excellent for staffing the traditional "bensone modenese", sweet "tortelli" and many other pastry preparations. It is delicious when spread on a slice of bread, like a jam. Try it in combination with mature cheeses.
cooked grape must, apples, pears, pumpkin, quince, WALNUTS, orange zest, lemon zest.
You might also like