Taste and flavour on the table

Fruits, vegetables, whole grains, proteins (mainly vegetal), from natural and organic crops, are all basic ingredients of a correct and healthy diet, which represents the most important choice to make our body work in the best possible way.

Often, however, when we are in everyday life we ​​do not know how to prepare and mix these ingredients, we would like to make that recipe that we saw on TV, in that program, or that we read on Instagram ... Then we would like our dishes to be, in addition to healthy, decidedly good and tasty, because good food is also a gratification for our senses and it is also through the beauty of cooking and the pleasure of the table (both from a taste point of view but also for the emotions that we feel and share) that the game of our well-being is played.

We have thought of a line of sauces and condiments , obviously all fermented, which are a concentrate of taste and which can flavour your dishes, also bringing a touch of beauty and colour.

Fermentation also produces a huge variety of lactic acid bacteria that are beneficial to health.

But let's see what they are and how they can be used.

YOUNG MISO

Miso is a seasoning of Asian origin and provenance, particularly known for its traditional soups of the same name. For the Japanese, who are one of the longest-lived populations in the world, miso broth is a constant presence at the table, and is a basic dish in their diet, of which there are numerous versions.
It looks like a cream and there are many varieties, the result of the fermentation of cereals, legumes and other foods, activated by the presence of a fungus called aspergillus oryzae.
Our version of MISO is all Mediterranean, it is produced using brown rice and chickpeas, all of Italian and organic production.
In addition to the preparation of traditional miso soup (you can use a teaspoon per person to create the base of the famous broth), it can be used in place of the stock cube in classic broths or in cereal, legume and vegetable soups and creams, excellent in oven cooking, to flavor vegetables, in this case you will just need to add it with a teaspoon and spread it on your favorite vegetables, pumpkin, potatoes, cauliflower ... excellent on aubergines! The unmistakable umami flavor and its creaminess will give a special touch to your dishes. You can really indulge yourself by creating super tasty combinations.
Finally, for those with a sweet tooth, since it is young miso and therefore particularly sweet and delicate, we recommend trying it spread on croutons or bruschetta, also combined with vegetable creams, mayonnaise or hummus.

The soffritto, also called battuto, is traditionally a mix of aromas, herbs and vegetables that is used in cooking to flavour dishes.
Our soffritto can be used both raw and cooked. Cooked like any soffritto at the base of your preparations, raw to flavor your savory dishes. It can be added to pasta, rice, a mix of cereals and legumes, cold it can be added to your cooked or raw vegetables. For a quick aperitif you can put a teaspoon on a hot crouton and add a drizzle of extra virgin olive oil.

New this season, for lovers of spicy and aromatic flavor. Kimchi salt is definitely not the "usual" aromatic salt. Fermentation gives it a particular complexity of flavors and aromas.
Kimchi Salt is made using our low-temperature dried kimchi and whole sea salt.
Great for flavoring soups, first and second courses, sauces, vegetables and side dishes. Suggestion for a quick and easy dish? Spaghetti with garlic, oil and kimchi salt! MUST TRY!!!