Ida Lancellotti begins to make savor when she collects the last grapes at the harvest, puts them into a big cauldron, and boils them down to make Saba. That done, she adds apples, quince, and a sweet pumpkin—our butternut squash makes a fine substitute—to the pot with the saba and cooks them together slowly until they have a texture similar to chutney or applesauce. You can treat savor like a chutney and serve it with boiled
