Sapa is a syrupy sweetening agent made in Italy by simmering down grape juice to reduce its volume. In Italy today, it is called "Mosto Cotto" (cooked must.)
You may wish to compare Defritum, Caroenum, Sapa and Wine Syrup.
Columella says "sapa" was reduced by one-half: "Some people boil their must down by a quarter, that they have have put in lead vessels, others cook off a third of it, but without a doubt, if you cook of a half of it, a better sapa will be made." ("Quidam partem quartam eius musti, quod in vasa plumbea coniecerunt, nonnulli tertiam decoquunt; nec dubium quin, ad dimidiam si quis excoxerit, meliorem sapam facturus. De Re Rustica, Chapter 12, 19,1)
They often used Sapa along with verjuice to create a sweet-sour taste.
Grape SyrupCaroenum; Defritum; Grape Syrup; Passum; Sapa; Wine Syrup
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