Pan'e saba , or Sapa Bread, is a special dessert that is part of Sardinian tradition. "L'antico Dolce Selargino" has been making it according to tradition since the early 1960s with great passion and devotion. A best-selling Sardinian dessert.
Its name derives from saba , also called sapa, a very intensely flavored syrup made from cooked must (vincotto). Pan'e saba is a very ancient dessert, once considered a humble treat. Everyone had flour at home to make bread and grapes to make the must for the saba, and consequently raisins, while dried fruit was used only if available. With an intense and spicy flavor, the dough is enriched with almonds and walnuts and decorated with colorful sprinkles.
Ingredients: Sultanas, WHEAT flour, yeast, sugar, sapa, ALMONDS , orange peel, cinnamon.
Producer: L'Antico Dolce Selargino (Selargius - Sardinia)
Approximately 450/500g. Expiry date: best before ........
Sardinian Sweets: Traditional Sweet "Pan'e Saba"
Su pane'e saba is an ancient dessert. It began as a simple pan'e saba, also called "poor man's bread," because it was actually bread, kneaded with saba, which made it sweet and therefore eaten as a dessert. Over time, this has gradually evolved and been enriched according to the local produce.
It's a traditional dessert for All Saints' Day, the time of grape harvest and the production of must, which, when boiled, yields sapa, a very dense, dark liqueur with a very sweet flavor. In the Campidano and Nuoro areas, it's also a key ingredient in other desserts. In some villages, it was common to give this dessert to the poorest as a gift for the souls of their deceased loved ones.
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