| http://www.w3.org/ns/prov#value | - We love to use saba as did they: As a key ingredient to give stews and sauces a deeper and more complex flavor, as a de-glazing medium to pour over scallops and other seafood, chicken, duck, veal and lamb, as a digestif beverage with sparkling water and ice, as a sauce for sorbets and ice cream.
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