Leonardi Saba basil or over a simple risotto

or over a simple risotto with Parmigiano Reggiano

and a sprig of rosemary

cheese boards or serving boards

Combine with Cayenne

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

Leonardi Saba basil or over a simple risottoDescription 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