Sale di Nocchia biologico
Nesler’s Sale di Nocchia is a hymn to the encounter between traditions and cultures. It combines a fermentative technique of the Far East with a precious local raw material. The hazelnuts of a small local producer, who cultivates without the use of pesticides and herbicides, are processed in a kind of shio-koji, without the use of cereals. The only other ingredients are Sicilian sea salt and water. All the processing is done in an artisanal manner.
The Japanese word Shio-Koji could be translated as "Koji salt"; this makes us understand that it is indeed a way of using salt. In this form, the salt gives more flavour and adds a very particular taste to the dishes. It is often used for marinating meat, fish and vegetables, but also for seasoning. If you add it to oil and shake it in a closed jar to emulsify it, it can be an excellent dressing for salads or other vegetables, cooked or raw. It can be used raw or for cooking. In addition to giving umami taste to food, it helps caramelize both protein foods and vegetables. The scent of hazelnut is an unprecedented enrichment to be tried.
Once you learn about its flavour, using it becomes easy. Really easy!
Like all products of Nesler - Cibo Vivo, Sale di Nocchia is not pasteurised.
If you like, take a look at the recipes section, curated by Giulia Pieri, to get inspired.
Ingredienti: acqua, nocciole* (33%), sale marino integrale, spore di Aspergillus oryzae.
*da agricoltura biologica
IT-BIO-007
Agricoltura Italia
Nutritional information per 100 g (in grams):
Energy: 226 kcal; fats: 22,1; saturated fats: 1,4; carbohydrates: 1,2; sugars: 0,5; proteins: 4,7; salt: 12,8.
Il Sale di Nocchia è naturalmente SENZA GLUTINE, dato che nessun ingrediente utilizzato contiene glutine.
Produced by:
Nesler società semplice agricola
strada Sterpaio snc
Viterbo (VT)
This seasoning comes from the activity of the mycelium of Aspergillus oryzae, a fungus that is generally used to transform cereals into Koji. It is a microbial process comparable to malting, because through the activity of microbes, the enrichment of enzymes is obtained, as is the case with germination in the production of malt. The Koji has a delicious and inebriating scent, which is transmitted to Shio-Koji. The enzymes give with their activity on proteins the taste umami, much sought after by chefs and gourmets. In practice, after making hazelnut Koji, it is fermented with salt and water. The result is an incredible cream.
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.