Pisa Doble
(peas and wheat Saishikomi-Shoyu)
A Pisa Sauce refermented with a second dose of peas and wheat to enrich the intensity and roundness even more. To make such a special sauce, we use a quantity of cereal and legumes that exceeds the amount of the finished product. The maturation of at least 18 months does the rest. Time does not pass in vain on our sauces, but makes them mature and naturally concentrate.
The Nesler - Cibo Vivo shoyus (shoyu is the Japanese term for "soy sauce") are produced using selected legumes and cereals, whole Sicilian sea salt and water. We don't use soybeans, preferring legumes that are more suitable for our environment (chickpeas, peas, lentils, broad beans), which are more digestible for us and sustainable for our environment. All the processing is done with craftsmanship and great attention. The sauces all mature at least a whole year or more, as needed. The fermentation of sauces is complex: anaerobic in depth and aerobic on the surface. This process gives a wider spectrum of flavours, a more intense umami and fruity aromas.
Pisa Doble can be used to season and flavour both raw and cooked foods. We recommend using it on its own, directly on the dish.
(Possibly) 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.
If you like, take a look at the recipes section, curated by Giulia Pieri, to get inspired.
Store in a cool place.
Ingredients: Pisa sauce (wheat, peas, whole sea salt, water, spores of A. oryzae) wheat, peas, whole sea salt, water, spores of Aspergillus oryzae
IT-BIO-007
Agricoltura Italia
Nutritional information per 100 g (in grams):
Energy: 73 kcal; fats: 1.3; saturated fats: 0.2; carbohydrates: 14; sugar: 3.5; protein: 9.8; salt: 13.4.
Senza soia. SENZA GLUTINE.
Produced by:
Nesler società semplice agricola
strada Sterpaio snc
Viterbo (VT)
Saishikomi-shoyu is a "double fermentation" shoyu. Essentially, the production process involves the inoculation of the legume and the 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 and stirring and periodically airing. The Koji is then mixed not to a brine, like shoyu is (Koikuchi) ,but to a previously prepared shoyu that already aged for a year. After six months or more of fermentation, it is pressed again and bottled.
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.