Condito There are 11 products.

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...

Beef Consommè - 800 ml

production: The consommè is not wrongly called the queen of soups. We only use South Tyrolean beef, which is then mixed with vegetables, Spices and a little bit of egg white cold and cooked for about 3-4 hours. Contents:  800 ml consomme allergens:  Preparation: Can be warmed up and mixed with an insert (vegetable strips, sponge cake, dumplings etc.) or can be used as an infusion for a roast or...

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...

Bio Black Garlic Paste fermented for 9 weeks

Bio Black Shallots Paste fermented for 9 weeks

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...

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...

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...

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...

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...

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...