Succo fermentato di Limone
This salted and fermented lemon juice comes from the processing of Fermented Lemon. Since it is extraordinary in its "sour roundness" we like to propose it to our customers, even if in very limited quantities.
It is a salty lemon juice, which can be used to give a sour touch to salads, fish, vegetables and many other dishes.
(Possibly) DO NOT COOK! The live ferments contained in unpasteurized juice are killed by very high temperatures, so add preferably cold.
If you like, take a look at the recipes section, curated by Giulia Pieri, to get inspired.
Store in a cool place away from light.
Ingredients: lemons, whole sea salt.
Nutritional information per 100 g (in grams):
val. energy: 20 kcal; fats: 0,1; carbohydrates: 3,5; of which sugars: 0; proteins: 0,9; salt: 5,8.
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.