La sapa, ch'altro non è se non un sciroppo d'uva, può servire in cucina a diversi usi poiché ha un gusto speciale che si addice in alcuni piatti.

È poi sempre gradita ai bambini che nell'inverno, con essa e colla neve di fresco caduta, possono improvvisar dei sorbetti.It was used, together with honey and other fruit juices reduced by cooking when cane or beet sugar was unknown or very expensive.

Saba, called "vincotto", can also be obtained from figs which, gathered withered directly from the tree and mixed to ripe ones, are blanched until the liquid is amber.

Saba is also widely used in traditional Apulian confectionery, both for dipping cartellate and calzoncelli, and as an ingredient for mixing sasanelli and mostacciuoli.

This juice (of grape, fig or other) boiled is used as a sweet syrup, combined to tahina for breakfast or as an ingredient for many recipes in pastry making.