Arancia fermentata biologica
The ancient tradition of fermenting lemons in the Maghreb has inspired us to make this product, the fermented oranges. Just fermented oranges and whole Sicilian sea salt. The lacto-fermentation softens the sour taste of lemons and makes them storable. The fermentation is similar to that of sauerkraut, but the taste is definitely not. The salt content, much lower than that of traditional "confit" oranges, is however sufficient to make the product storable for a long time, even when opened.
All the processing is done by hand and with great care. It is a very particular form of working with citrus, which allows us to embellish the dishes in an original way, but at the same time are challenges our creativity!
The fermented oranges can be used to season and flavour both raw and cooked foods, giving them an intense and unusual citrus aroma. It is usually chopped finely to add it to dips or salads, vegetables or fish. You can also blend together with other ingredients to get sauces. It can also be used to add a very special aroma to desserts!
(Possibly) DO NOT COOK! The live ferments contained in unpasteurised fermented citrus fruits are killed by very high temperatures, so they should be added preferably cold. .
If you like, take a look at the recipes section, curated by Giulia Pieri, to get inspired.
Store in a cool place away from light.
Ingredienti: arance*, sale marino integrale.
*da agricoltura biologica
IT-BIO-007
Agricoltura Italia
Dichiarazione nutrizionale per 100 g (in grammi):
val. energetico: 40 kcal; grassi: 0,2; grassi saturi: 0; carboidrati: 8; di cui zuccheri: 8; proteine: 0,7; sale: 5,8.
Le Arance fermentate sono naturalmente SENZA GLUTINE, dato che nessun ingrediente utilizzato contiene glutine.
Produced by:
Nesler società semplice agricola
strada Sterpaio snc
Viterbo (VT)
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.