Ferments There are 12 products.

Bio Black Shallots Paste fermented for 9 weeks

Parmigiano reggiano Garum, cheese extract fermented...

Garum was already made in ancient Rome from fish, which was salted and fermented in the sun in pots for several months. In the modern version, the meat of animals and fish is mixed, fermented with at least 8% salt and koji at 60° for a longer period of time. The result is a dark sauce that adds complexity and umami flavour to dishes and sauces and can also be used instead of salt. The salt used...

Bio Black Garlic Paste fermented for 9 weeks

Lupins miso Bio paste amino 200g

Miso has been produced for thousands of years in China, Indonesia and Japan using different methods. The name Miso comes from Japan where this technique was perfected in the last centuries. In recent years, miso has also been produced in Europe with local grains and pulses. For example, we mainly use Italian products in organic quality. The result is a paste that adds complexity and umami...

Yellow lentil miso Bio paste amino 200g

Miso has been produced for thousands of years in China, Indonesia and Japan using different methods. The name Miso comes from Japan where this technique was perfected in the last centuries. In recent years, miso has also been produced in Europe with local grains and pulses. For example, we mainly use Italian products in organic quality. The result is a paste that adds complexity and umami...

Celery Vinegar 100ml

100% juice of celery which is fermented with the addition of pure alcohol for over 30 days. Without additivesUse: for marinades, dressings, to intensify soups, sauces,Content: 100mlIngredients: celery juice 85%, ethanol, 

Chicken Garum,  meat extract fermented 100ml

Garum was already made in ancient Rome from fish, which was salted and fermented in the sun in pots for several months. In the modern version, the meat of animals and fish is mixed, fermented with at least 8% salt and koji at 60° for a longer period of time. The result is a dark sauce that adds complexity and umami flavour to dishes and sauces and can also be used instead of salt. The salt used...

Rye bread miso amino paste 200g

Miso has been produced for thousands of years in China, Indonesia and Japan using different methods. The name Miso comes from Japan where this technique was perfected in the last centuries. In recent years, miso has also been produced in Europe with local grains and pulses. For example, we mainly use Italian products in organic quality. The result is a paste that adds complexity and umami...

Bacon Garum,  Speck extract fermented 100ml

Garum was already made in ancient Rome from fish, which was salted and fermented in the sun in pots for several months. In the modern version, the meat of animals and fish is mixed, fermented with at least 8% salt and koji at 60° for a longer period of time. The result is a dark sauce that adds complexity and umami flavour to dishes and sauces and can also be used instead of salt. The salt used...

Cheese miso Bio Cheeso 200g

Miso has been produced for thousands of years in China, Indonesia and Japan using different methods. The name Miso comes from Japan where this technique was perfected in the last centuries. In recent years, miso has also been produced in Europe with local grains and pulses. For example, we mainly use Italian products in organic quality. The result is a paste that adds complexity and umami...

Whiskey Vinegar 100ml

Without additives Use: for marinades, dressings, to intensify soups, sauces, Content: 100ml Ingredients: whiskey 65%, apple vinegar, ethanol, 

Beef Garum, fermented beef extract from South...

Garum was already made in ancient Rome from fish, which was salted and fermented in the sun in pots for several months. In the modern version, the meat of animals and fish is mixed, fermented with at least 8% salt and koji at 60° for a longer period of time. The result is a dark sauce that adds complexity and umami flavour to dishes and sauces and can also be used instead of salt. The salt used...