Makè. Fermented hot sauce
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Makè is the unpasteurized fermented hot sauce born from an idea by Riccardo Astolfi and Alessandro Atzori.
Learn more by visiting this page (click here).
For the 15-piece box click here
Ingredients: mixed chili peppers, water, salt (5%).
Size: 50 ml
Store in the refrigerator at 3-6°C.
Average nutritional values per 100 g
Energy 121 kJ/29 kcal
Fat 0.3 g; of which saturates 0.0 g
Carbohydrates 6.5 g; of which sugars 4.1 g
Fiber 2.8 g; Protein 0.9 g; Salt 5 g
VIVI ferments
We are Jessica Callegaro and Lorenzo Locatelli, co-founders of VIVI ferments and the Cucinare secondo natura project,
Our products are the result of years of study on food, cooking and nourishment, understood as everything that can help us live better.
We discovered fermentation by playing in the kitchen or maybe it was the ferments that chose to domesticate us!
Fermented vegetables and condiments
Fermented vegetables are produced through a process of spontaneous fermentation in the presence of salt. The raw materials used are all organic or biodynamic. The salt used is also integral and therefore rich in mineral salts and trace elements and of organic origin.
The presence of spices and herbs gives fermented vegetables not only aromatic characteristics, but also the virtues and benefits possessed by all the ingredients used.