Salsa Marisa (Flavoured Shoyu)
Salsa Marisa is a very special "soy sauce" (soy-free)! It is a Salsa Ariete in which we infused various ingredients, including aromatic leaves of various plants. The explosion of good aromas is at the origin of its somewhat bizarre name. Perhaps you could consider a full Mediterranean shoyu, not only for the ingredients, all typical of our areas, but especially for its style. In this sauce you can not only perceive the intense and round umami of a chickpea sauce, but also the bursting aromas of our aromatic plants such as sage, rosemary and laurel. The bitter touch of the walnut leaves is sensational.
We could have called her "Jupiter Sauce," but instead she came out as Marisa...
When at Nesler we completed the first maturation of the final recipe, that is in the final phase of product development, we filtered the sauce together with chef Luca Sordi who was in the company for a period of training. Holding the pot where the sauce had been, Luca made a joke, "it’s so good I’d lick the pot!". His joke was followed by the general hilarity with a succession of answers, "you’re a pot licker", "rather wash it...", "we’ll have to change the lock now, otherwise Luca will come to drink it secretly..." "Since you’re a pot licker, we’ll call you Marisa!".
Perhaps not everyone knows that the rubber spatula often used in the kitchen is nicknamed both pan licker and Marisa. The next step was to give a "temporary" name to the sauce: Salsa Marisa. Then this name remained indelible...
Salsa Marisa can be used to season and flavour both raw and cooked foods. You can emulsify 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 cold.
If you like, take a look at the recipes section, curated by Giulia Pieri, to get inspired.
Store in a cool place.
Ingredienti: Salsa Ariete* (acqua, ceci*, frumento*, sale, spore di Aspergillus oryzae), cipolla*, foglie di noce*, rosmarino*, salvia*, alloro*, aglio*.
*da agricoltura biologica
IT-BIO-007
Agricoltura Italia
Nutritional information per 100 g (in grams):
Energy: 58 kcal; fats: 1,6; saturated fats: 0,2; carbohyidrates: 9; sugars: 4; proteins: 6,3; salt: 8,7.
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.