- Sapa is a sweet caramel seasoning. Its density and its acidic taste of cooked must with a pleasant bitter aftertaste make it special in combination with polenta with goat ricotta (dried, salted and smoked), as the tradition of the Marche region teaches.
- Sapa is also called “cooked must”. The wort is soaked in a copper pot and boiled slowly for 24-36 hours. The sapa is ready when it is reduced to a third of its initial quantity. It preserves very well thanks to its sugar content.
- Exquisite along with seasoned and tasty cheeses, sapa goes very well with strawberries and as a sauce for cream and cream ice cream. In summer, added to water, it becomes an excellent thirst quenching drink, in fact, in ancient times, it was used together with snow to create a slush.
- The company was founded in 1996 thanks to Silvano Buccolini and his wife, Giuliana Papa, a great enthusiast and keeper of home recipes, hence the acronym SiGi. From this combination the first products such as Sapa, Sour Sour Sun, White Fig Jam or Morici Jam, all recipes brought to life by the farm. Today we intend to dedicate our experience and passion to those who want to rediscover the flavors, scents and colours of the ancient tradition
- An organic cultivation that guarantees the purity of the raw materials. No chemical thickeners, preservatives or dyes. Freshness is preserved thanks to meticulous natural preservation techniques and full compliance with seasonal cycles. This is what sets us apart. Thanks to this passion for naturalness we are able to give the ultimate in the scent, flavor and colour of fresh fruit.
- 100% handmade products Recovery and attention to ancient local varieties and wild plants. Traditional cooking methods such as open pot boiling. The common thread remains the tradition: looked at, studied and re-proposed to the general public respecting the same manual production techniques and the naturalness of the products.
