Salsa Favola EXTRA 4 anni
(fava bean and emmer shoyu, aged for 4 years)
This is a limited edition of magnum bottles of Favola EXTRA sauce aged for 4 years, monitored and stirred regularly. This special broad bean and emmer sauce is absolutely unique, both for its combination of ingredients and its long fermentation. The aromas released by this fabulous sauce are reminiscent of foods and condiments from times gone by. An extremely mature raw sauce to be enjoyed on fresh dishes, in cocktails or in rich sauces. A treat for enthusiasts and the first Nesler sauce ever to be packaged in magnum bottles. One of a kind.
Nesler - Cibo Vivo shoyu sauces (shoyu is the Japanese term for ‘soy sauce’) are produced using selected legumes and grains, whole sea salt from Sicily and water. The entire production process is artisanal and carried out with great care.
DO NOT COOK! The live ferments contained in the unpasteurised sauce are killed by very high temperatures, so it should be added, preferably, at the end of cooking or when cold.
Store in a cool place.
Ingredients: broad beans, emmer, whole sea salt, water, spores of Aspergillus oryzae
Nutritional information per 100 g (in grams):
Energy: 56 kcal; fats: 0.8; saturated fats: 0.1; carbohydrates: 10; sugar: 3.5; protein: 6.1; salt: 11.5.
Prodotto da:
Nesler società semplice agricola
SR 312 Castrense, km 12.250
Canino (VT)
Shoyu (also called "soy sauce") is a flavouring of Asian origin. In the Eastern tradition it is more frequently made with soy and wheat. Traditionally the natural maturation would last at least a year. At Nesler the ripening takes place without any intervention on the seasonal variations of temperatures, as tradition teaches. Shoyu is one of the "UMAMI" richest foods in the world.
The production process involves the inoculation of the legume and cereal with spores of Aspergillus oryzae for the production of Koji. This first fermentation lasts about two days and must be monitored constantly whilst maintaining a controlled temperature, stirring and periodically airing. The Koji is then mixed with a strong brine and left to ferment.
Altri prodotti consigliati
We only use local, selected and controlled raw food materials. We do not use soy, products containing GMOs or synthetic chemicals. All the ingredients used are indicated in the sheets and on the label, with no exclusion.
Our understanding of "local" takes into account the climate and the real movements we make. Furthermore, we try to work with the most conscientious farmers in the area. What we absolutely prefer is to produce raw food materials ourselves.
What is most important to us is a high level of respect for Earth and Man and high levels of quality.
We prefer quality to the abstract concept of "local", we prefer to know suppliers, we prefer to strive for quality, rather than passively accept labels. We prefer the small to the big producer and... We are realistic. The compromise is sometimes to go further, rather than to lower the quality level. Our "local" is a "relative local" that makes us use whole Sicilian salt, Tuscan peas, cereals grown in Tuscia, organic hazelnuts grown a few kilometers away, and so on.