Salsa Favola (Fava bean and emmer shoyu)
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.
Salsa Favola can be used to season and flavour both raw and cooked foods. It can be emulsified with oil and the only limit is imagination!
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.
Ingredienti: 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.
Produced by:
Nesler società semplice agricola
strada Sterpaio snc
Viterbo (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.
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.