A traditional Romagnol syrup made from grape must, used in the preparation of sweet tortelli, as an ingredient in tarts or other desserts, as a condiment, or enjoyed on its own.
Ingredients and Preparation
To prepare sapa, bring 3 liters of fresh, well-filtered grape must to a boil. Let it simmer slowly for about 6–10 hours, skimming off the foam during the first few hours of boiling.
In the end, the must will be reduced to about one-third of its original volume. Allow it to cool and store in bottles or jars.
