Miso Novello di Nocciola biologico
The Nesler - Cibo Vivo Miso Novello di Nocciola (Novello Hazelnut and barley Miso) is obtained from the fermentation of hazelnuts from Vignanello and barley from Tuscania, with the addition of salt and water. This Miso, that is definitely out of the ordinary, was born to enhance a small-scale traditional culture of Tuscia: hazelnut.
We are proud of our MISO NOVELLO di NOCCIOLA e ORZO because to us, it represents the encounter between new and ancient, territory and horizon, taste and emotion. In short: HAZELNUT UMAMI.
All processing is done in small batches (20-25 kg) by hand and with great attention. This miso is characterised by an intense and sapid taste of hazelnut, obtained with a relatively short secondary fermentation (maturation) of 4-6 months.
Miso can be used to flavour sauces and other foods (similarly to stock cubes), creams and sauces, etc. The only limit is fantasy! It is also perfect to flavour white condiments for pasta.
(possibly) DO NOT COOK! The live ferments contained in unpasteurised miso are killed by very high temperatures, so it should be added, preferably, at the end of cooking or when cold.
Once you learn about its flavour, using it becomes easy. Really easy!
If you like, take a look at the recipes section, curated by Giulia Pieri,to get inspired.
Store in a cool place and in the refrigerator after opening.
Ingredienti: nocciole* (44%), orzo* (19%), acqua, sale marino integrale, spore di Aspergillus oryzae.
*da agricoltura biologica
IT-BIO-007
Agricoltura Italia
Nutritional information per 100 g (in grams):
Energy 109,1 kcal; fat: 2,1; saturated fat: 0,1; carbohydrates: 19,6; of which sugar: 8,6; protein: 8,1; salt: 26,1.
Senza soia.
Produced by:
Nesler società semplice agricola
strada Sterpaio snc
Viterbo (VT)
Miso is a seasoning agent of Asian origin. In the Eastern tradition it is made with soy, usually combined with a cereal. It can mature for a few weeks or several years. It is one of the richest foods in the world of "UMAMI", the so-called fifth taste. The other basic flavours are sweet, salty, bitter and sour. In addition to this, miso is rich in live microorganisms of many different species.
The production process involves the production of Koji, a cereal fermented by inoculation with spores of Aspergillus oryzae. This first fermentation lasts about two days and must be monitored constantly, whilst maintaining a controlled temperature and stirring and periodically airing the cereal. The Koji is then mixed with a cooked legume (in Asia mainly soy), salt and water and left to ferment until the desired degree of ripeness.
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.