UmOri di Pisa
UmOri di Pisa is a powder obtained from the processing of the solid residue of Salsa Pisa Nesler. Salsa Pisa is produced using selected peas and wheat, whole Sicilian sea salt and water. We do not use soybeans, as we prefer local legumes, which are more digestible for us and sustainable for our environment. All the processing is done by hand and with great care. The sauce ages at least a whole year or more as needed. The fermentation of the sauce 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.
Umori Powders are a new form of umami. These are very special ingredients, which allow us to embellish the dishes in an original way, but at the same time are a challenge to our creativity! They can be used to season and flavour both raw and cooked foods, to decorate dishes, flavouring them, or to give color. The umami of this powder is intriguing and can be used in a thousand ways, the only limit is fantasy!
(Possibly) DO NOT COOK! The live ferments contained in unpasteurised powder 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, dry place.
Ingredients: wheat, peas, whole sea salt, water, spores of Aspergillus oryzae
Nutritional information per 100 g (in grams):
Energy: 102 kcal; fat: 1.5; carbohydrates: 20; of which sugars: 5,3; protein: 12,1; salt: 22,5.
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.