Fermented soffritto, a sustainable product and a precious ally in the kitchen!
The soffritto is a mix of vegetables characterized by very thin cuts and is used as a base in the preparation of first courses, sauces and various dishes.
It has very ancient origins, the first written recipe is of French origin and was called Mirepoix but soffritto has been known and widely used throughout Italy for a long time, and in each region it has its own tradition linked to the ingredients and raw materials that compose it.
The peculiarity of soffritto is precisely that of flavouring dishes and knowing the quality and value that fermentation brings also from the point of view of taste and complexity of flavours, we wanted to create the FERMENTED VERSION OF SOFFRITTO .
Our soffritto is mainly composed of:
- organic carrots with the peel (well washed and brushed, rich in nutrients and good microorganisms)
- outer stalks of fennel
- cauliflower hearts
- onions
And to these we add seasonal vegetables to give even more flavor and color. In April in fact you will find it enriched with radishes.
Fennel stalks and cauliflower hearts are not "waste" but are noble parts of the vegetable, as is the peel which is a particularly nutrient-rich part and untreated as our vegetables come from organic farming.
It's true that nothing of the vegetables is thrown away!
In our case, the waste that remains from processing and transformation does not even end up in the separate collection but in a virtuous circle becomes food for the guests of the animal sanctuary "La fattoria di Rebecca".